Low Carb Meatballs a La Parmigiana

Name: Low Carb Meatballs a La Parmigiana
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2 1/2 meatballs, 6 serving(s)
Ingredients: 1 1/2 lbs ground beef (80/20); 2 tablespoons fresh parsley, chopped; 3/4 cup grated parmesan cheese; 1/2 cup almond flour; 2 eggs; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon garlic powder; 1 teaspoon dried onion flakes; 1/4 teaspoon dried oregano; 1/2 cup warm water; 1 cup marinara sauce; 4 ounces mozzarella cheese

Submitted by Chef #1803366882

"https://www.keyingredient.com/recipes/267841609/low-carb-meatballs-a-la-parmigiana/"

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Ready In:: 1hr
Ingredients:: 13
Yields:: 2 1/2 meatballs
Serves:: 6

ingredients

MEATBALLS
1 ¹⁄₂ lbs ground beef (80/20)
2 tablespoons fresh parsley, chopped
³⁄₄ cup grated parmesan cheese
¹⁄₂ cup almond flour
2 eggs
1 teaspoon kosher salt
¹⁄₄ teaspoon ground black pepper
¹⁄₄ teaspoon garlic powder
1 teaspoon dried onion flakes
¹⁄₄ teaspoon dried oregano
¹⁄₂ cup warm water
PARMIGIANA
1 cup marinara sauce
4 ounces mozzarella cheese

directions

Combine all of the meatball ingredients in a large bowl and mix well. Form into 2″ meatballs. Bake at 350°F for 20 minutes, or fry in a large skillet over medium heat until cooked through.
Pro-tip: Try frying in bacon grease if you have any, it adds another level of flavor. Frying produces a golden brown color.
Make the Parmigiana:
Place the cooked meatballs in an oven safe dish. Spoon approximately 1 tablespoon sauce over each meatball. Cover with approximately 1/4 ounce of mozzarella cheese each.
Bake at 350°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.
Approx nutrition info per “naked” meatball: 121 cals, 8g fat, 1.5g net carbs, 11g protein.
Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 2.5g net carbs, 12g protein.