Meatballs alla Parmigiana (LC)

Finally! A delicious gluten free and low carb meatball recipe!

Serves: 15 two-inch meatballs

Ingredients:

For the meatballs:

• 1.5lbs ground beef (80/20)
• 2 Tbl fresh parsley, chopped
• ¾ cup grated parmesan cheese
• ½ cup almond flour
• 2 eggs
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• 1 tsp dried onion flakes
• ¼ tsp dried oregano
• ½ cup warm water

For the Parmigiana:

• 1 cup marinara sauce
• 4 oz mozzarella cheese

Instructions:

Preheat oven to 350 degrees.

Combine all of the meatball ingredients in a large bowl and mix well. Form into fifteen 2" meatballs. 

Bake at 350 degrees (F) for 20 minutes OR fry in a large skillet over medium heat in coconut oil or another high temperature oil until cooked through. Pro-tip - try frying in bacon grease if you have any - it adds another level of flavor. Frying produces the golden brown color shown in the photos above.

For the Parmigiana:

Place the cooked meatballs in an oven safe dish. Spoon approximately 1 Tbl sauce over each meatball. Cover with approximately ¼ oz of mozzarella cheese each. Bake at 350 degrees (F) for 20 minutes (40 minutes if meatballs are frozen) or until heated through and the cheese is golden. Garnish with fresh parsley if desired.

Notes:
Serving size:  3 meatballs
Approx nutrition info per "naked" meatball: 121 cals, 8g fat, .7g net carbs, 11g protein

Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 1.7g net carbs, 12g protein

Source:  Kalyn's Kitchen ibreatheimhungry.com