Low Carb Meatballs alla Parmigiana (Gluten Free)

By Shirl

The nice thing is, they are delicious plain as well, so they make a great finger-friendly lunch on the go. I like to make a bunch and freeze them in bags of 3 – 5 meatballs. If I know I’m going to be out, I can grab a bag out of the freezer and toss it into my purse or cooler bag. A couple of hours later they are thawed, and I can just reach in and eat them, even if I’m driving in my car.

Ingredients

• Yield: 16 two-inch meatballs
• Serving Size: 3 meatballs
• Finally! A delicious gluten free and low carb meatball recipe!
• Ingredients
• For the meatballs
• 1.5 lbs ground beef (80/20)
• 2 Tbl fresh parsley, chopped
• 3/4 cup grated parmesan cheese
• 1/2 cup almond flour
• 2 eggs
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1 tsp dried onion flakes
• 1/4 tsp dried oregano
• 1/2 cup warm water
• For the Parmigiana
• 1 cup marinara sauce
• 4 oz mozzarella cheese

Details

Adapted from ibreatheimhungry.com

Preparation

Step 1

Combine all of the meatball ingredients in a large bowl and mix well. Form into 2″ meatballs. Bake at 350 degrees (F) for 20 minutes OR fry in a large skillet over medium heat until cooked through. Pro-tip – try frying in bacon grease if you have any – it adds another level of flavor. Frying produces the golden brown color shown in the photos above.
For the Parmigiana
Place the cooked meatballs in an oven safe dish. Spoon approximately 1 Tbl sauce over each meatball. Cover with approximately 1/4 oz of mozzarella cheese each. Bake at 350 degrees (F) for 20 minutes (40 minutes if meatballs are frozen) or until heated through and the cheese is golden. Garnish with fresh parsley if desired.

Notes

Approx nutrition info per “naked” meatball: 121 cals, 8g fat, 1.5g net carbs, 11g protein

Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 2.5g net carbs, 12g protein