Like everyone who is choosing a Low Carbohydrate lifestyle I am always looking for new recipes to add to my repertoire in order to provide exciting alternatives to our daily menu. Nothing worse than finding yourself in a rut where you’re constantly preparing the same meals over and over. This recipe is a compilation of various Low Carb Beef Meatball recipes I found on the Internet. Many recipes use the meatballs with Marinara Sauce or Spaghetti Sauce. Turns out that most of these sauces have similar Carb numbers of 12-15 per serving while the Pizza Sauce that I used only has 5 carbs per serving. Found that the pizza sauce also added that special zing.
- 1 lb ground beef (80/20) – makes 15 meatballs
- ½ tsp parsley flakes
- ½ cup grated parmesan cheese
- ½ cup almond flour
- 2 eggs
- 1 tsp garlic salt
- 1 tsp crushed garlic
- 2 tsp dried onion flakes
- ½ tsp dried oregano
- ¼ tsp black pepper
- ½ cup pizza sauce
Combine all the meatball ingredients in a bowl. Form into 1¾ ounce meatballs. A little larger than the size of a golf ball. Bake at 375ºF in your Wood Pellet Smoker-Grill using Pacific Pellet Gourmet Hickory BBQ pellets, your oven, or grill them for 20-25 minutes until the Internal Temperature of the meatballs reach 160ºF.
Use a 9″ x 13″ oven safe pan. Arrange meatballs over a thin layer of pizza sauce. Spoon a small amount of pizza sauce on each meatball and cover the balls with mozzarella cheese slices. Bake again for 20 minutes at 375ºF until cheese is golden and sprinkle the meatballs with fresh parsley if desired.
Stir fried cabbage, zucchini & yellow squash, and mushrooms. Serve 3 Low Carb Meatballs á la Pizza Mozzarella with a side of stir fried vegetables, a quarter avocado, and small curd Cottage Cheese with a teaspoon of Salsa.