Description
A low carb and gluten free meatball recipe inspired by the classic Italian sausage and peppers sandwich.
Ingredients
Scale
For the meatballs:
- 1 lb sweet (or hot) Italian sausage
- 1 lb ground pork
- 1 egg
- 1/3 cup almond flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 Tbsp parsley flakes
For the topping:
- 2 cups no sugar added marinara sauce
- 1 cup sliced onions
- 2 cups sliced red and yellow peppers
- 2 Tbsp olive oil
- salt and pepper to taste
- parmesan cheese (optional)
- fresh oregano leaves (optional)
Instructions
For the meatballs:
- Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into 21 meatballs. Fry the meatballs in a nonstick pan coated with olive oil, until golden brown and cooked through. Alternatively you could bake the meatballs on a cookie sheet for about 20 minutes at 375 degrees (F).
- Heat the marinara sauce in a medium saucepan, and add your cooked meatballs to the sauce. Simmer for about 15 minutes, or until the meatballs are tender.
For the Peppers and Onions:
- Heat the olive oil in a medium saute pan. Add the onions and peppers and cook over medium heat until slightly browned and softened (but not mushy), about 5 – 7 minutes. Season with salt and pepper to taste.
To Serve:
- Spoon some marinara onto a plate. Top with onions and peppers, then the meatballs. Spoon a small amount of marinara over the meatballs and garnish with parmesan cheese and fresh oregano if desired.
Notes
Approximate nutrition information:
per naked meatball: 108 calories, 9g fat, .3g net carbs, 8g protein
per 3 naked meatballs: 324 calories, 27g fat, .9g net carbs, 23g protein
per serving (3) with toppings: 388 calories, 31g fat, 4.9g net carbs, 24g protein
Nutrition
- Serving Size: 3 meatballs, 1/4 cup peppers, 1/4 cup sauce
