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Giant Italian Meatball Recipe (Low Carb and Gluten Free)


I had no idea there were so many restaurants featuring meatballs out there, but apparently meatballs have become big business in the past few years.  Look at me being all trendy and stuff!

There were a few creative twists, but the most popular in almost every place seemed to be the classic Italian meatball.

One that stood out (so much so that I’ve been obsessed with it ever since), is the giant italian meatball that they serve at Lavo restaurant in Vegas.

You can see a clip of the segment by clicking here.

Their version also serves a dollop of ricotta cheese on top which sounds delicious, but since it adds a few grams of carbs, I opted not to use it in this low carb version – though you certainly could!

Once baked, you could even add them to a crockpot full of sauce and let them go for a few hours, rather than doing it on the stove.

Don’t forget to download your copy of the newly released IBIH Fall Recipes E-zine!  It’s chock full of fantastic recipes for Fall, and for only $5.00!

 

Ingredients :

  • For the meatballs:
  • 1lb ground beef (80/20)
  • 1lb ground pork (or you can use all beef)
  • 2/3 cup almond flour
  • 2 eggs
  • 1/2 cup parmesan cheese
  • 1 Tbsp parsley flakes
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/8 tsp ground nutmeg
  • 1/3 cup lukewarm water
  • To serve:
  • 2 cups no
  • 1/4 cup of water
  • grated parmesan cheese

Instructions :

  1. For the meatballs:
  2. Combine all of the meatball ingredients in a large bowl. Mix thoroughly, but gently, until the mix is completely blended. Form into 4 softball sized meatballs (or 8 smaller meatballs). Place on a cookie sheet and bake at 350 degrees for 45 minutes (25 minutes for the smaller ones).
  3. Pour the 2 cups of marinara sauce and the water into a medium saucepan or crockpot. Add the meatballs and stir gently to coat with the sauce. Cover and simmer on low for 45 minutes to an hour, or until the meatballs are tender. Serve with grated parmesan cheese.

Written by Healthy Cat

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