Photo from Ibreatheimhungry |
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.
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