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. Perfect for anyone looking for keto friendly beef dinners.
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 |
PHOTOS
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!
Thanks for sharing this tip! I will try your meatloaf soon…I love olives too & this sounds yummo!
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!)
I love how “hands off” these are, once you pop them into the oven. And so tasty, too!
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.
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?
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.
These were very simple, and surprisingly good. This recipe is a keeper!
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!