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Meatballs With Creamy Marinara Sauce

Updated Apr 10, 2020Published Jan 8, 2019 By Julia 12 CommentsThis post may contain affiliate links.

Summary:
Juicy and tender Italian meatballs, baked in the oven and drizzled with an orange creamy sauce. This comforting and easy meal uses low carb and gluten free ingredients; no breadcrumbs or almond flour required.
meatballs with sauce on black plate

Baked Meatballs

4.9 from 9 votes
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Prep: 15 minutes mins
Cook: 30 minutes mins
Yield: 2 servings

INGREDIENTS

Meatballs:

  • 1 pound ground beef (Note 1)
  • 1 large egg
  • 1/2 cup finely grated parmesan cheese (Note 2)
  • 1/2 cup sugar-free marinara sauce (Note 3)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon table salt

Sauce:

  • 1 cup sugar-free marinara sauce (Note 3)
  • 2 tablespoons heavy whipping cream

Toppings:

  • 1/4 cup finely grated parmesan cheese (Note 2)
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon crushed red pepper flakes

INSTRUCTIONS

  • Form Meatballs: Preheat oven to 350 F. Prepare 9×13 inch baking dish, optionally lined with foil or parchment paper for easy cleanup; set aside. Knead all meatball ingredients using hands in large mixing bowl until combined. Form into 16 to 18 meatballs, 1.5 to 2 inches in diameter, placing them in baking dish without touching each other.
  • Bake Meatballs: Bake uncovered at 350 F until meatballs are cooked through, 25 to 30 minutes (Note 4). While waiting, make sauce in next step and prepare desired toppings.
  • Make Sauce: Bring marinara sauce to a simmer in small saucepan. Simmer for 5 minutes, stirring frequently. Over low heat, stir in heavy whipping cream until sauce turns orange. Keep warm over low heat while waiting for meatballs to cook.
  • Serve (Note 5): Transfer cooked meatballs onto serving plates, leaving grease behind in baking dish. Pour sauce over meatballs, and top with parmesan, parsley, and crushed red pepper. Serve while hot.

NUTRITION

Makes 2 Servings
Amount Per Serving (8-9 meatballs):
Calories 540 (32% from fat)  
Total Fat 19g 30%
   Saturated Fat 22g 112%
Cholesterol 339mg 113%
Sodium 1550mg 65%
Net Carb 6g  
Total Carb 8g 3%
   Dietary Fiber 2g 8%
   Sugars 5.5g  
Protein 75g  
Vitamin A 25% · Vitamin C 31% · Calcium 51% · Iron 42%

PHOTOS

meatballs with sauce on black plate
meatball ingredients in glass bowl
raw meatballs in baking dish
stirring creamy marinara sauce in pot
pouring marinara sauce over meatballs
parsley sprinkled on meatballs with sauce
meatballs sprinkled with parmesan cheese

NOTES & TIPS

(1) Ground Beef. I use 80% lean. If your meat looks wet, pat it dry with paper towels to avoid a watery meatball mixture.
(2) Parmesan Cheese. This is the kind of parmesan that has a sandy or almost powdery texture. Not shredded.
(3) Marinara Sauce. To keep carbs low, select a marinara sauce that has no sugar added. I’ve used brands like The Silver Palate, which has 4g net carbs per 1/2 cup serving, and Rao’s, which has 5g per 1/2 cup.
(4) Baking Meatballs. Meatballs are cooked through when their internal temperature reaches 165 F. The cooking time is dependent on individual meatball size and oven temperature, so your results may vary. The best way to determine when meatballs are done is to use a probe thermometer. This is different from an instant-read thermometer because the probe stays in the meatball as it cooks and will beep when the set temperature is reached. The probe should be set at 165 F and inserted into the center of the largest meatball. Using a probe thermometer means that you’ll get tender and perfectly cooked meatballs every time.
(5) Serving. Enjoy these meatballs with sides like almond flour garlic knots and mashed cauliflower.
(6) Nutrition. Assumes that meatballs release 3 ounces weight of fat as they cook, which is discarded and not consumed.

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Filed Under: Low Carb, Mains: Beef, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, crushed red pepper, eggs, featured, garlic powder, gluten free, ground beef, heavy cream, marinara, more10ingredients, oregano, oven, parmesan cheese, parsley

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in California. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site.

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Lynn Galbreath

Made this but cooked it in a bread pan as a meatloaf. I added green pimento stuffed olives to the meat mixture as that’s my taste preference for meatloaf. Topped with the sauce. Husband said it tasted like “real” meatloaf!

Vote Up4Vote Down  Reply
3 years ago
Carrie

Thanks for sharing this tip! I will try your meatloaf soon…I love olives too & this sounds yummo!

Vote Up1Vote Down  Reply
3 years ago
JerseyGirl

I formed the balls and refrigerated in the a.m. Then popped them in the oven at dinnertime. Quick, easy and delicious!
Thanks for the tip on Rao’s – my go to sauce now.

Vote Up2Vote Down  Reply
2 years ago
Carrie

Julia, I’ve made and enjoyed these tasty meatballs so many times now that I feel obliged to (finally) comment and thank you for a great recipe! I serve them over French green beans and usually top with your delicious tomato sauce (through you, I discovered Rao’s and I’m never going back to any other sauce). I also enjoy the garlic knots but I make so many pizzas with that dough now that I reserve it for just pizza. Besides, I always fill up on the main course but if anyone needs anything on the side at my house, I throw in a bagged Caesar… easy peasy, just as I like it!
Cheers!
(Made the butter cookies for dessert tonight- sandwiching some peanut butter in between two cookies. Thanks again!)

Vote Up1Vote Down  Reply
3 years ago
Suzi

I love how “hands off” these are, once you pop them into the oven. And so tasty, too!

Vote Up1Vote Down  Reply
4 years ago
mike

This is a great recipe that we make weekly and have for a few years. We don’t use the powdered parmesan and serve over rice. Kids LOVE IT. Suppose I should rate it:)

Vote Up0Vote Down  Reply
9 months ago
Connie

Made exactly as shown and it was outstanding! Used 93/7 ground beef to cut back on fat a bit (we aren’t keto). Used Rao’s which I didn’t read the reviews first, but it was amazing! Looking forward to making again.

Vote Up0Vote Down  Reply
2 years ago
Rei

I followed the recipe exactly and they turned out great! My kids even loved them. I’ll definitely make them again.

Vote Up0Vote Down  Reply
2 years ago
Vivian

This came to my inbox at exactly the right time! I’m in need of a low carb dish for a potluck. How would you suggest keeping these warm for the event? Could I put them in my slow cooker or instant pot on the warm setting? Also, looks like maybe I should double or triple this recipe? What would you suggest?

Vote Up0Vote Down  Reply
4 years ago
Julia

Hi Vivian! Sorry for my late response. I would keep them warm in a slow cooker on the warm setting — that’s probably easiest. Doubling the recipe would yield around 35 meatballs, which would be enough for 7 people if each person had 5. I would probably triple the recipe just to make sure I had enough food for everyone.

Vote Up0Vote Down  Reply
4 years ago
Andrea O

These were very simple, and surprisingly good. This recipe is a keeper!

Vote Up0Vote Down  Reply
4 years ago
Martha O

Made this tonight from ingredients I had in my kitchen. The only change is I added some chopped spinach to the sauce to add some nutrients. It was very tasty and filling. Served it with “twice – baked cauliflower” casserole. I will definitely make this again!

Vote Up0Vote Down  Reply
4 years ago

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