Low Carb Classic Meatballs in Tomato Sauce
Sink your teeth into a comforting plate of **Low Carb Classic Meatballs in Tomato Sauce**, a wholesome twist on everyone’s favorite Italian-inspired dish. Perfect for keto and low-carb lifestyles, these tender meatballs are made with a flavorful blend of ground beef and pork, almond flour, and grated parmesan cheese, ensuring a rich, satisfying bite without the need for breadcrumbs. Simmered in a fragrant tomato passata infused with garlic, oregano, and fresh basil, these meatballs are bursting with hearty, herbaceous flavors. Ready in just one hour, this easy-to-follow recipe is ideal for weeknight dinners yet elegant enough to impress guests. Serve them over zucchini noodles or alongside a crisp green salad for an unbeatable, carb-conscious meal! **Keywords**: low carb meatballs, keto meatballs, tomato sauce recipe, easy Italian dinner, low carb recipes.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 60 grams parmesan cheese, grated
- 50 grams almond flour
- 1 large egg
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 800 grams tomato passata
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, combine the ground beef, ground pork, grated parmesan cheese, almond flour, egg, 2 cloves of minced garlic, onion, dried oregano, dried basil, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Shape the mixture into small meatballs, about 1 1/2 inches in diameter, and place them on a tray or plate.
Heat olive oil in a large deep skillet or Dutch oven over medium heat.
Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs for about 4-5 minutes on each side, or until browned all over. Remove and set aside.
In the same skillet, add the remaining minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Pour in the tomato passata to the skillet and gently stir to combine. Bring the sauce to a gentle simmer.
Return the meatballs to the skillet, nestling them in the tomato sauce. Cover the skillet and let the meatballs simmer in the sauce for about 20-25 minutes, until fully cooked through and the flavors have melded.
Sprinkle the chopped fresh basil and parsley over the meatballs before serving. Adjust seasoning with salt and pepper, if necessary.
Serve the meatballs hot, garnished with extra grated parmesan cheese if desired.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.2 g | 284% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 4027 mg | 175% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 40.4 g | ||
| Protein | 204.0 g | 408% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1081 mg | 83% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3466 mg | 74% | |
*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.
