Keto Classic Meatballs with Tomato Sauce
Satisfy your cravings with these mouthwatering Keto Classic Meatballs with Tomato Sauce, crafted to fit seamlessly into your low-carb lifestyle. Packed with rich flavors, these tender meatballs combine ground beef, ground pork, and grated Parmesan cheese with almond flour for a perfectly keto-friendly twist. Minced garlic and Italian seasoning elevate every bite, while a robust homemade tomato sauce infused with dried basil, oregano, and a hint of red wine vinegar brings bold Mediterranean-inspired flavors to the plate. Quickly baked after a golden sear and simmered in savory sauce, these meatballs are a versatile choice for dinner, ideal atop zucchini noodles or served alongside a crisp green salad. Ready in under an hour, this gluten-free, refined sugar-free recipe will keep your taste buds and dietary goals in harmony.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 50 grams Parmesan cheese, grated
- 60 grams Almond flour
- 1 large Egg
- 3 cloves Garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 400 grams Tomato passata
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 small Onion, finely chopped
- 1 tablespoon Red wine vinegar
- 1 teaspoon Erythritol sweetener (optional)
Instructions
In a large bowl, combine the ground beef, ground pork, Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, salt, and black pepper.
Use your hands to mix the ingredients together until well combined, being careful not to overmix as this can make the meatballs tough.
Preheat the oven to 200°C (390°F).
Form the mixture into meatballs, about the size of a golf ball, and place them on a baking sheet lined with parchment paper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add meatballs in batches, searing them on all sides until browned, about 5 minutes total per batch (they do not need to be cooked through).
Once all the meatballs are browned, transfer them to the baking sheet and bake in the preheated oven for 10-15 minutes, or until cooked through.
Meanwhile, in the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until soft and translucent, about 3 minutes.
Add the tomato passata to the skillet along with the dried basil, dried oregano, red wine vinegar, and erythritol sweetener (if using). Stir to combine.
Simmer the sauce over low heat, stirring occasionally, for about 10 minutes.
Once the meatballs are cooked through, add them to the tomato sauce and gently stir to coat them in the sauce.
Serve the meatballs hot, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.4 g | 285% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 22.1 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 950 mg | 73% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2390 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
