Italian · Dinner
Baked Meatballs in Tomato Sauce (Keto)
Baked beef meatballs simmered in a garlicky tomato sauce, bound with almond flour and parmesan instead of breadcrumbs, finished with mozzarella and fresh basil. Rich, herby, and savoury, this keto bake skips pasta or rice entirely and serves straight from the dish with a spoon of extra sauce.
$6
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
42.6gFat
11.8gCarbs
5.1gSugar
3.4gFiber
842mgSodium
298mgChol
15.8gSat Fat
980mgPotassium
420mgCalcium
4.6mgIron
3.2mcgVitamin B12
9mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Preheat oven to 400°F (200°C). Mince 1 garlic clove and combine with ground beef, almond flour, parmesan, egg, chopped parsley, salt, and pepper in a bowl.
2
Shape the mixture into 4–5 meatballs, rolling firmly between your palms so they hold together and don't crumble when hot.
3
Sear the meatballs in 1 tbsp olive oil over medium-high heat in an oven-safe skillet for 3–4 minutes, turning occasionally, until browned on all sides.
4
Mince the remaining garlic clove and finely dice the onion, then sauté in the skillet over medium heat for 2–3 minutes until fragrant and translucent.
5
Stir in crushed canned tomatoes and tomato paste, then simmer over medium-low heat for 5 minutes until the sauce thickens and coats the back of a spoon.
6
Scatter grated parmesan and shredded mozzarella over the meatballs and bake at 400°F (200°C) for 15–18 minutes until cheese is golden and meatballs reach 160°F (71°C) inside.
7
Let the skillet rest 5 minutes so the sauce settles and meatballs firm up.
8
Plate
Spoon the meatballs and sauce onto a plate, scatter torn basil leaves over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 2 oz56g almond flour
- 2 oz56g parmesan
- 22 eggs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh parsley
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp tomato paste
- 11 onion
- 2 tbsp2 tbsp olive oil
- 2 oz56g mozzarella
- 8–10 fresh basil leaves
- salt and black pepper to taste
