Italian · Dinner
Fried Beef Meatballs (Keto)
Pan-fried beef meatballs made with almond flour and parmesan instead of breadcrumbs, seasoned with garlic, oregano and fennel seed, finished in crushed tomato sauce and topped with melted mozzarella, served over sautéed zucchini ribbons for a low-carb plate.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
655Calories
42.8gProtein
47.6gFat
13.9gCarbs
6.1gSugar
4.4gFiber
1085mgSodium
323mgChol
15.4gSat Fat
1180mgPotassium
410mgCalcium
5.2mgIron
3.1mcgVitamin B12
22mgVitamin C
low-carb
protein-rich
keto
Instructions
1
Prep
Combine beef, egg, almond flour, parmesan, garlic, oregano, fennel seed, salt and pepper in a bowl; mix by hand until just combined and shape into 5-6 even meatballs.
2
Sear
Heat 1 tbsp olive oil in a skillet over medium-high heat; fry the meatballs for 5-6 minutes, turning often, until browned all over and cooked through.
3
Simmer
Pour crushed tomatoes into the skillet around the meatballs; reduce heat to medium-low and simmer uncovered for 8 minutes until sauce thickens and coats a spoon.
4
Saute
In a separate pan, heat remaining 1 tbsp olive oil over medium heat; sauté zucchini ribbons for 3 minutes until just tender and lightly golden at edges.
5
Finish
Scatter mozzarella over the meatballs, cover and cook over low heat for 2 minutes until melted and glossy, then plate over zucchini ribbons and garnish with basil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef ground
- 22 eggs
- 1.4 oz40g almond flour
- 1 oz30g parmesan
- 4 cloves4 cloves garlic
- 2 tsp2 tsp oregano-dried
- 1 tsp1 tsp fennel seed
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp4 tbsp olive oil, divided
- 7 oz100g, a scant half of a 14.5 oz can canned tomatoes
- 22 small zucchini (300g)
- 2 oz56g mozzarella
- 2 tbsp2 tbsp basil
