Keto Meatballs Alla Parmigiana (Recipe 26 of 125)

Photo from
Ibreatheimhungry

I haven't made very many meatballs in my life. I can probably count on one hand how many times. Meatballs really are simple to make. They're basically mini, round meatloafs right? 

This flavor combo is very traditional for meatballs for an Italian meal. Almond flour in place of bread crumbs. I used milk instead of water. The meat, once combined, is relatively wet, but makes a nice flavored meatball.

The topper is, well, the topper. The little bit of marinara (I used Rao's) with cheese really made these taste like I was eating a big plate of spaghetti and meatballs, sans the spaghetti. 

Keto Meatballs Alla Parmigiana

Recipe from Ibreatheimhungry.com

Serves 4

For the meatballs:

• 1.5lbs ground beef (80/20)
• 2 T fresh parsley, chopped
• 3/4 c grated parmesan cheese
• 1/2 c 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 c warm water

For the Parmigiana:

• 1 c easy keto marinara sauce (or any sugar free store bought marinara)
• 4 oz mozzarella cheese

Combine all of the meatball ingredients in a large bowl and mix well.

Form into fifteen 2″ meatballs.

Bake at 350 degrees (F) for 20 minutes.

For the Parmigiana:

Place the cooked meatballs in an oven safe dish.

Spoon approximately 1 T 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.