Baked Italian Meatballs
These perfectly baked, low carb Italian meatballs are seriously easy to make. Serve them with zoodles/ courgetti, cauliflower rice, keto-friendly bread rolls or a salad, for a delicious dinner!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 lb / 500g ground beef (80% fat)
- 1/3 cup / 50g parmesan cheese finely grated
- 1 large egg lightly beaten
- 1 tbsp worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups Low Carb Roasted Tomato Marinara Sauce
Preheat the oven to 400ºF / 200ºC.
In a large bowl, add the ground beef, parmesan cheese, egg, Worcestershire sauce, onion powder, garlic powder, oregano, parsley, salt and black pepper.
Using your hands, combine the ingredients really well together. Form mixture into 12 meatballs (roughly 1.5inch in diameter). Place them on a lined baking sheet.
Bake for 20 minutes, until browned and fully cooked through (the internal temperature should read 165ºF/ 74ºC).
Let cool down for 1-2 minutes and eat straight away or warm up the Low Carb Roasted Tomato Marinara Sauce and pour over the top of the meatballs.
Serve & Enjoy!
Optional: To make them cheesy - sprinkle mozzarella cheese on top of the Marinara Sauce coated meatballs- YUM!