BAKED ITALIAN MEATBALLS – KETO, LOW CARB & GLUTEN FREE #LOWCARB #KETORECIPE
Italian meatballs cooked in a low carb custom made marinara sauce and heated with gooey mozzarella cheddar!
I genuinely love the smell of Italian sustenance cooking in my kitchen! This is such a simple Low Carb Italian style meatball formula! They get delicate from cooking in the marinara sauce and douse up such incredible flavor!
I include destroyed mozzarella cheddar over the top and heat the meatballs in the broiler till the cheddar is brilliant and bubbly. These are the best Keto meatballs ever!!
Before Keto, I frequently made the common "Sunday Sauce" (or sauce contingent upon who you solicit!) and obviously served it over a portion of my preferred pasta long fusilli, rigatoni or penne.
While I never again enjoy pasta, I do in any case truly appreciate a decent meatball, Italian frankfurter or Beef Braciole. What's more, these are the best tasting Low Carb meatballs!
Ingredients
1 pound grass-fed ground beef I use 85%
1 pound ground pork
1 cup parmesan cheese grated
1 1/2 cups shredded mozzarella cheese
28 ounce can of low carb tomato sauce
2 whole eggs
1/3 cup heavy cream
3 cloves garlic minced & divided
3 tablespoons fresh basil chopped & divided
1/3 cup white wine I use Pinot Grigio - or chicken stock
Salt and pepper to taste
Olive oil for coating the pan
Preparation
Preheat oven to 400F.
Add eggs, heavy cream, 2 cloves of garlic, parmesan cheese and half the basil to a bowl and mix well. Add in the ground beef and pork and mix just until combined, do not over-mix.
Using an ice cream scoop, scoop out mixture into your hand, form the meatballs and place them on a baking sheet lined with parchment paper. Wet your hands periodically, to prevent them from sticking to your hands. Bake for 10 minutes or until firm enough to hold their shape.
Remove the pan from the oven, turn the oven off and transfer the meatballs to an oven-safe skillet that has a drizzle of olive oil in it. Put the pan on the stovetop over medium heat and sauté for a few minutes on each side to brown. Remove the meatballs from the pan and set on a plate.
Drain off most of the fat, then add in the remaining clove of garlic. Sauté for about 20 seconds, careful not to brown it. Deglaze the pan with the wine, scraping up the brown bits. Continue cooking until the liquid has reduced by half. Stir in the tomato sauce, remaining basil, salt and pepper.
Add the meatballs back in and cook (covered) for another 45 minutes on medium low or until tender. Preheat the oven to 425F. Add the cheese over the top and bake for 10 minutes or until the cheese is golden.
Remove from the oven and allow to cool slightly before serving. Garnish with fresh basil and serve over zoodles, spaghetti squash or with some veggies on the side.
Fore more detail : http://bit.ly/2JrnrAg
