Giant Italian Meatball Recipe (Low Carb and Gluten Free)
A couple of weeks ago, Mr. Hungry taped a Food Paradise episode from The Food Network for me that was all about meatballs from restaurants around the country.
I had no idea there were so many restaurants featuring meatballs out there, but apparently meatballs have become big business in the past few years. Look at me being all trendy and stuff!
There were a few creative twists, but the most popular in almost every place seemed to be the classic Italian meatball.
One that stood out (so much so that I’ve been obsessed with it ever since), is the giant italian meatball that they serve at Lavo restaurant in Vegas. You can see a clip of the segment by clicking here.
Their version also serves a dollop of ricotta cheese on top which sounds delicious, but since it adds a few grams of carbs, I opted not to use it in this low carb version – though you certainly could!
There is something awesome about making and eating a meatball the size of a softball!
These are baked in the oven, and then simmered in sauce – so they take a little longer than my usual meatball recipes. I promise you though, they are worth the wait!!! Also there isn’t a lot of hand’s on time, so even though they take awhile to cook, you don’t really have to babysit them. Once baked, you could even add them to a crockpot full of sauce and let them go for a few hours, rather than doing it on the stove.
I formed my mix into 4 giant meatballs that were about 1/2 lb each – but you could really make them smaller if you want to. I’m going to give you the nutrition info for either one of the 4 giant meatballs, or one of the smaller, but still huge 8 large meatballs.)
I was obsessed with the giant meatballs ever since I saw the show, and they did not disappoint! Hope you like them too! Have a great week, Peeps!
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