Meatballs (Low Carb & Keto)

I crave pasta ALL THE TIME. There is nothing more homey or comforting to me than a bowl of spaghetti or spaghetti and meatballs. The more and more I thought about it, I realized I am really just craving the tomato sauce and the beef/ pork. When my husband and I have dieted in the past, we would often substitute zucchini noodles for pasta, but turns out that meatballs with tomato sauce on its own was just as yummy and super easy!

I make these once every few weeks because they’re simple and SO delicious. They’re also really great to bring to the office for lunch because they reheat super easily. Sometimes I’ll make my own tomato sauce, but usually when I make these, I’ve had a long day at work and jarred sauce will do just fine. I will say, I only like to buy Rao’s jarred sauces. They contain no sugar or added chemicals and taste so good. This is not a sponsored post, I just really love this brand. I feel like I’m indulging when I eat this meal, but it’s super low in carb and healthy!

Meatballs

Ingredients:

• 2 pounds ground beef

• 1 pound hot Italian pork sausage

• 2 eggs

• 1 tablespoon red pepper flakes

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon dried parsley

• 1 cup Parmesan cheese, shredded or grated

• 1 cup almond flour

Directions:

1. Mix all of the ingredients in a large glass bowl with your hands. Make sure all of the seasonings are mixed completely throughout the meat mixture.

2. Line a baking sheet with parchment paper and spray with a little oil. Begin forming the meatballs with your hands. I like to make ones that are about 2 inches in diameter. Using your hands, pack them tightly into balls. Space them evenly on the baking sheet. Then place them in the oven on the highest rack and broil on high for 3-4 minutes. The purpose of this is to develop some browning on the meatballs before we simmer.

3. Once you see the desired browning, flip and broil for another 3-4 minutes until you have reached the desired sear on this side. Remove from the oven.

4. In a large dutch oven, add marinara sauce (either homemade or store bought). Bring the heat to medium and then begin adding in each meatball right into the sauce. You should be able to fit them all in one layer. If you can’t, make a second layer. It’s all good! Cover with the lid and let the sauce simmer for about 20 minutes, stirring occasionally so that the meatballs do not stick to the pan. Check to make sure the internal temp of the meatballs have reached 160 degrees and then turn off the heat. Serve the meatballs in a bowl, with sauce, a sprig of basil and some freshly grated Parmesan.