Description
A low carb and gluten free recipe for giant Italian meatballs.
Ingredients
Scale
- For the meatballs:
- 1lb ground beef (80/20)
- 1lb ground pork (or you can use all beef)
- 2/3 cup almond flour
- 2 eggs
- 1/2 cup parmesan cheese
- 1 Tbsp parsley flakes
- 2 tsp salt
- 1/2 tsp black pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/8 tsp ground nutmeg
- 1/3 cup lukewarm water
- To serve:
- 2 cups no sugar added marinara sauce
- 1/4 cup of water
- grated parmesan cheese
Instructions
- For the meatballs:
- Combine all of the meatball ingredients in a large bowl. Mix thoroughly, but gently, until the mix is completely blended. Form into 4 softball sized meatballs (or 8 smaller meatballs). Place on a cookie sheet and bake at 350 degrees for 45 minutes (25 minutes for the smaller ones).
To serve:
- Pour the 2 cups of marinara sauce and the water into a medium saucepan or crockpot. Add the meatballs and stir gently to coat with the sauce. Cover and simmer on low for 45 minutes to an hour, or until the meatballs are tender. Serve with grated parmesan cheese.
Notes
Approximate nutrition information:
per naked giant meatball: 616 calories, 44g fat, 3.8g net carbs, 50g protein
per naked large meatball: 308 calories, 22g fat, 1.9g net carbs, 25g protein
per 1/4 cup sauce: 25 calories, 1g fat, 3.5g net carbs, 1g protein
Nutrition
- Serving Size: 4 giant, or 8 large meatballs
