Italian Keto Meatballs

Meatballs in tomato sauce with melted cheese in a round dish and a spoon with a meatball.

5 from 11 votes

Juicy, tender low carb meatballs in a rich tomato sauce topped with melted mozzarella - comfort food both grown-ups and children will love. I like to make a triple portion and freeze a big batch for later.

Prep Time5

Cook Time30

Course: DInner, Lunch, Main Course

Cuisine: Italian

Servings:

Calories: 531kcal

Author: Katrin Nürnberger

Ingredients

2 tablespoon olive oil
1 small onion finely diced (70g)
3 cloves garlic minced
1.1 lb ground beef 500g, fatty is best
2 tablespoon dried oregano 10.8g
2 tablespoon coconut aminos or soy sauce
1 egg large
⅓ - ½ teaspoon salt
⅓ teaspoon pepper
3 tablespoon pecorino 15g, grated, or parmesan cheese
21 oz chopped tomatoes 600g / 1.3lb
2 tablespoon tomato puree 30g
1 cup grated mozzarella 113g

Instructions

Preheat the oven to 400F / 200C / 180fan.
Heat 1 tablespoon of oil in a skillet or non stick sauté pan. Add the onion and fry for 3 minutes until soft and translucent. Add the garlic and sauté for a further 30 seconds. Remove from the pan and wipe out the pan ready for the meatballs.
Place the meat, 1 tablespoon dried oregano, half of the cooked onion and garlic mix, 1 tablespoon coconut aminos, egg, a good pinch of salt and pepper and 1 tablespoon pecorino in a bowl and mix to combine. Using wet hands, roll into meatballs about 3 cm in size.
Heat 1 tablespoon of oil in your skillet or sauté pan and fry the meatballs, turning frequently for 5 - 7 minutes until browned. Remove from the heat. (Transfer to an oven proof dish if you’re not using a cast iron pan that can go in the oven or temporarily remove the meatballs from the skillet whilst you make the sauce.)
To a clean skillet / pan, add the chopped tomatoes, tomato puree, remaining garlic and onion, 1 tablespoon coconut aminos, 1 tablespoon oregano, season and bring to the boil. Reduce to a simmer and cook for about 5 minutes until thicker in consistency.
Coat the meatballs in the tomato sauce. Top with shredded mozzarella, 2 tablespoon pecorino and bake 15 - 20 minutes until the cheese has fully melted. Top with fresh oregano and cracked black pepper.

Notes

The recipe makes 4 portions at 7.8 g net carbs per portion.

I like to serve these meatballs with a fresh crunchy salad, zucchini noodles or cauliflower rice.

Store in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.

Nutrition