Low Carb Meatballs A La Parmigiana Recipe

Name: Low Carb Meatballs A La Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MEATBALLS; 1 1/2 lbs ground beef (80/20); 2 tablespoons fresh parsley, chopped; 3/4 cup grated parmesan cheese; 1/2 cup almond flour; 2 eggs; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon garlic powder; 1 teaspoon dried onion flakes; 1/4 teaspoon dried oregano; 1/2 cup warm water; PARMIGIANA; 1 cup marinara sauce; 4 ounces mozzarella cheese

Servings: persons

MEATBALLS
1 1/2 lbs ground beef (80/20)
2 tablespoons fresh parsley, chopped
3/4 cup grated parmesan cheese
1/2 cup almond flour
2 eggs
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried onion flakes
1/4 teaspoon dried oregano
1/2 cup warm water
PARMIGIANA
1 cup marinara sauce
4 ounces mozzarella cheese

1
["Combine all of the meatball ingredients in a large bowl and mix well. Form into 2"" meatballs. Bake at 350u00b0F for 20 minutes, or fry in a large skillet over medium heat until cooked through.", "Pro-tip: Try frying in bacon grease if you have any, it adds another level of flavor. Frying produces a golden brown color.", "Make the Parmigiana:", "Place the cooked meatballs in an oven safe dish. Spoon approximately 1 tablespoon sauce over each meatball. Cover with approximately 1/4 ounce of mozzarella cheese each.", "Bake at 350u00b0F for 20 minutes (40 minutes if meatballs are frozen) or until heated through and the cheese is golden. Garnish with fresh parsley if desired.", "Approx nutrition info per ""naked"" meatball: 121 cals, 8g fat, 1.5g net carbs, 11g protein.", "Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 2.5g net carbs, 12g protein."]

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: MEATBALLS, 1 1/2 lbs ground beef (80/20), 2 tablespoons fresh parsley, chopped, 3/4 cup grated parmesan cheese, and more.

Yes, Low Carb Meatballs A La Parmigiana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Low Carb Meatballs A La Parmigiana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions