Italian keto meatballs with mozzarella cheese

Italian keto meatballs with mozzarella cheese

Tomato sauce, rich and comforting. Mozzarella, fresh and creamy. Meatballs, with just the right touch of onion and oregano. It's like spaghetti night, without the carbs. Enjoy every ketolicious bite!

Italian keto meatballs with mozzarella cheese

Tomato sauce, rich and comforting. Mozzarella, fresh and creamy. Meatballs, with just the right touch of onion and oregano. It's like spaghetti night, without the carbs. Enjoy every ketolicious bite!
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g ground beef
  • 2 oz. 50 g grated parmesan cheese
  • 1 1 eggeggs
  • ½ tbsp ½ tbsp dried basil
  • ½ tsp ½ tsp onion powder
  • 1 tsp 1 tsp garlic powder
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 3 tbsp 3 tbsp olive oil
  • 14 oz. 400 g canned whole tomatoes
  • 2 tbsp 2 tbsp finely chopped fresh parsley
  • 7 oz. 200 g fresh spinach
  • 2 oz. 50 g butter
  • 5 oz. 150 g fresh mozzarella cheese
  • salt and pepper

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Place ground beef, parmesan cheese, eggs, salt and spices in a bowl and blend thoroughly. Form the mixture into meatballs, about 1 oz (30 grams) each. It helps to keep your hands wet while forming the balls.
  2. Heat up the olive oil in a large skillet and sauté the meatballs until they're golden brown on all sides.
  3. Lower the heat and add the canned tomatoes. Let simmer for 15 minutes, stirring every couple of minutes. Season with salt and pepper to taste. Add parsley and stir. You can prepare the dish up to this point for freezing.
  4. Melt the butter in a separate frying pan and fry the spinach for 1-2 minutes, stirring continuously. Season with salt and pepper to taste. Add the spinach to the meatballs. Top with fresh mozzarella cheese, torn into bite-sized pieces. Serve and enjoy.

Tip!

Like it hot-hot-hot? Swap out half the ground beef with spicy Italian sausage. Add red pepper flakes, as needed.

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16 Comments

  1. Diana
    The Italian meatballs recipe is ...lacking. I make them. I'm Italian. I grew up on home made Calabrese Italian food. There is too much oregano first of all. There is no garlic in their recipe. What? This is Italian. You must have garlic. So sub the garlic for the onion powder which is not even used in making real Italian meatballs. There is also Too much black pepper! And lastly you need some dried basil. The other items, parmesan, egg, parsley, and salt are ok. The only thing you're leaving out is bread crumbs. I would also add 1/4 can of tomato paste and maybe some anchovy paste, and a splash of red wine in the sauce.
    Reply: #9
  2. Gina
    I'm with you, Diana. My nonna taught me how to cook, and I think your suggested tweaks wouldn't hurt the macros so much as add the flavour we crave in a basic sauce.
  3. IMB
    I feel compelled to add that the garlic needs to go in with the tomatoes, not just into the meatballs! Ditto with the basil and oregano, right?
  4. Toni
    Its amazing..defiantly making again!!!!!!
    I used ground turkey(2 lbs.), (2)eggs, whole fire roasted tomatoes 28 oz., red pepper flakes and basil paste. I agree with garlic.. either granulated or chopped.The onion powder is good I also added mediterranean spiced sea salt since I was out of Italian seasoning.
  5. Cathleen
    Loved these just the way they are!
  6. Melissa
    Fantastic!! My husband is Italian and thought this was amazing!
  7. Jane
    Loved these! Left the egg out and blended the sauce at the end of cooking to emulsify the olive oil. Straight on to the favourites list :)
  8. Lee
    I tweaked mine by doing 1/2 tsp. garlic powder into the meatballs and then added 1/2 tsp. garlic powder into the tomatoes. I also added to the tomatoes 2 cans of tomato sauce, salt and pepper and parsley flakes. To my husband and myself, it was delicious and so filling. Did not miss the spaghetti that could have gone with it. I have also done it where I added tomato sauce and tomato paste. Adding the paste makes it a much thicker sauce. I also cook mine much longer to get the flavors to all meld together.
  9. Debbie Russ
    Diet Doctor, don't change this recipe, it is amazing. You provide awesome recipes. I think most people going on a diet will enjoy these recipes and cooking. I doubt that over weight people did much cooking to begin with hence being over weight. You make things simple and delicious, especially for people that may not be used to all this cooking. Thank you for all you do and your amazing recipes!!
  10. Redsnapperuk
    Making these for our dinner tonight! Can't wait!! Adding mushrooms to the tomato sauce and fresh herbs - parsley and basil. Yummy!!
  11. Amy
    Best meatballs I've ever had! I used canned diced tomatoes with basil and oregano instead of canned whole tomatoes. My family of 9 all loved this recipe!
  12. Kathleen
    Great recipe. The meatballs are tender even without the egg, which I omitted to accommodate my son's allergy. The whole family loved this one.
  13. Trish
    These are awesome!! I made mine out of ground Turkey and chicken... It was hard to keep the kids outnof them as they were planned for a future meal ?
  14. Maggie
    Wow! Absolutely delicious! I used the tip of mixing spicy Italian sausage in our meatballs last night, because my husband and I LOVE a bit of heat in our food, and it was outstanding. This is our go-to for a low carb meatball recipe now. We also love garlic, so I added a few cloves of crushed fresh garlic in addition to the garlic powder, and it was just so delicious. Thank you very much for sharing this recipe!
  15. Angelic
    I made a double batch a couple of weeks ago (1/2 ground beef and 1/2 Italian sausage in the mix) and froze 1/2. Had the second half with zoodles tonight--great both times and both ways.
  16. Glenda
    My family loved this. I followed the recipe exactly but might add some fresh garlic next time.

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