Baked Italian Meatballs – Keto, Low Carb & Gluten Free

Baked Italian Meatballs - Keto, Low Carb & Gluten Free

Oh how I love the smell of Italian food cooking in my kitchen!  Before Keto, I often made the typical “Sunday Sauce” (or gravy depending on who you ask!) and of course served it over some of my favorite pasta long fusilli, rigatoni or penne.  While I no longer indulge in pasta, I do still really enjoy a good meatball, Italian sausage or Beef Braciole.  These meatballs are a low carb version of meatballs that I’ve been making since I learned to cook.  I start them in the oven and finish them off in the oven with melted mozzarella over the top!

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 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.

Baked Italian Meatballs - Keto, Low Carb & Gluten Free

Baked Italian Meatballs - Keto, Low Carb & Gluten Free

Baked Italian Meatballs - Keto, Low Carb & Gluten Free

Baked Italian Meatballs - Keto, Low Carb & Gluten Free

Baked Italian Meatballs - Keto, Low Carb & Gluten Free

Baked Italian Meatballs - Keto, Low Carb & Gluten Free

Makes 8 Servings

Macros: Fat 29 grams – Protein 34 grams – Carbs (net) 3 grams



4.5 from 2 votes
Baked Italian Meatballs - Keto, Low Carb & Gluten Free
Baked Italian Meatballs - Keto, Low Carb & Gluten Free
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

Oh how I love the smell of Italian food cooking in my kitchen!  Before Keto, I often made the typical "Sunday Sauce" (or gravy depending on who you ask!) and of course served it over some of my favorite pasta long fusilli, rigatoni or penne.  While I no longer indulge in pasta, I do still really enjoy a good meatball, Italian sausage or Beef Braciole.  These meatballs are a low carb version of meatballs that I've been making since I learned to cook.  I start them in the oven and finish them off in the oven with melted mozzarella over the top!

Course: Main Course
Servings: 8
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
  1. Preheat oven to 400F.
  2. Add eggs, heavy cream, 2 cloves of garlic 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.
  3. 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.

  4. 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.  

  5. 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.

  6. 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.

  7. 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.

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After the meatballs simmered for 45min. I poured them over spaghetti squash in a 9×11 dish, added the cheese and into the oven for 15min. 😋