Name: Low-Carb Meatball Parmesan For A Quick Easy Dinner
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 pound ground beef; 1 pound ground pork; 1 tablespoon extra-virgin olive oil; 1 onion (minced); 4 large garlic cloves (minced); 2 tablespoons grated parmesan cheese; 2 teaspoons oregano; 2 teaspoons basil; 4 tablespoons dried parsley or a large handful of fresh parsley; 1 teaspoon salt; 1/2 teaspoon pepper; 4 eggs; 1 cup gluten free marinara sauce; 8-12 ounces shredded mozzarella cheese; 1/4 cup grated parmesan cheese

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There’s so much to love about this meatball parmesan. These meatballs are so tasty you won’t believe they’re low-carb, grain-free, and nut-free. Topping them with sauce and cheese really takes them to the next level.

It’s 3:00 in the afternoon, and I’m trying to decide what to make for dinner. I’m craving meatballs, and I know my family loves them too.

But since John and I have started following a low-carb diet, we stay away from meatballs because of the breadcrumbs.

But maybe we don’t have to. Maybe there’s a way to make delicious, low-carb meatballs without the breadcrumbs.

I grab my computer and start searching the Internet for recipe ideas, but nearly all of the low-carb meatball recipes contain almond flour.

Since my daughter, Nicole, seems to be allergic to almonds, I try to avoid them in my cooking.

Perfecting the recipe: low carb meatballs

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So, it’s time for me to get creative. 🙂 My goal: meatballs so tasty you won’t believe they’re low-carb, grain-free, and nut-free.

After tweaking this recipe several times until it was just right (yup, my kids got to enjoy these meatballs for days 😉 ), I finally discovered the perfect blend of ingredients for tender, juicy meatballs.

Want to cut carbs with me while still enjoying tasty meatballs? You’re going to love this dinner recipe.

I decided to try baking these meatballs in the oven covered with parmesan and mozzarella cheese. They were so tasty and satisfying, there wasn’t any need for a bowl of spaghetti.

I used my Xtrema ceramic pan, much like my approach with Savory Steak Roll-Ups and hearty Beef Provencal With Root Vegetables, which means fewer dishes to clean because the pot is attractive enough to go from stove to oven to table.

To start, I swap the breadcrumbs for grated parmesan cheese, which not only reduces the carb count but adds flavor that complements the meat. It imparts a deliciously rich and savory dimension to your meatballs.

Also, I add 4 eggs (I recommend 2 eggs per pound of meat) as a binder.

Here’s what you’ll need.

Ingredients

Ground meat; Today, I have a blend of beef and pork for rich flavor. You can add part ground veal if you’d like.
Extra-virgin olive oil to caramelize the onions.
Onion: Dice the onions into fine pieces to ensure a pleasant texture, as people generally prefer not to bite into large onion chunks.
Garlic: Fresh garlic infuses aromatic flavor into the meatballs.
Eggs: Eggs bind all the meatball ingredients together.
Parmesan cheese: Add grated parmesan to the meatball mixture for a savory kick and sprinkle it atop the casserole, too.
Herbs: Basil, oregano, and parsley add a burst of freshness to the meatballs.
Seasonings: Salt and pepper enhance the taste.
Mozzarella cheese: Freshly grated mozzarella is the ultimate topping for our casserole. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn’t melt quite as well.
Marinara sauce: What really takes this meal to the next level is placing your meatballs and sauce in a casserole dish and topping them with cheeses.

Instructions

*Free printable recipe card is available at the end of the post.

Begin by cooking your onions until they’re just beginning to caramelize.

Then add garlic and cook for one more minute.

Next, combine ground beef and ground pork with the onion mixture, parmesan, herbs, seasonings, and eggs. Don’t overmix or the meatballs might get tough.

Roll meatballs (I use my large cookie scoop, about 3 tablespoons) and set them on a broiler pan.

Tip: But before cooking, cover your meatballs with a sheet of parchment paper and place them in your refrigerator to ensure they maintain their shape and don’t crumble.

Especially when using moist meats like pork, turkey, or chicken, chilling the meat allows the fats to solidify, preserving their form.

Let them set for about 10 minutes.

When they’re ready to cook, set your oven rack so that your meatballs will be 5-6 inches from the heat source. Then preheat your broiler on high for 5 minutes.

Then broil them until golden brown for a nice depth of flavor, about 6 minutes and turn over for another 6 minutes.

And there you go, mouthwatering low carb, grain-free meatballs!

Okay. We’re in the home stretch. Now, switch your oven to the bake setting at 350℉.

Transfer meatballs to your casserole dish and top with marinara sauce and grated parmesan cheese.

Then, top with grated mozzarella cheese.

Pop in your oven on the center rack until the cheese is melty.

Bam! Low carb meatball parmesan for a quick easy (and tasty!) meal.

Serving suggestions

Meatball parmesan goes well with a crisp green salad, creamy cauliflower mash, or zucchini noodles.

If you’re not low carb, serve with crusty garlic bread, your favorite gluten free pasta, or as a topping for sandwiches on gluten free Against the Grain rolls.

For the sauce, you can make a homemade sauce or you can use your favorite gluten free sauce from a jar. Prego says it is gluten free right on the label. And if you’re following a low-carb way of eating, choose the sauce with no added sugar.

If you’re going to make homemade sauce, I recommend starting it an hour before you begin making the meatballs and simmer it on the back burner of your stove.

Pro tips and recipe notes

What is the best meat to use for low carb meatballs? I used a combination of ground beef and ground pork in this recipe. You can go with any combination of ground meat that you’d like. Or just use all ground beef. 80/20 chuck is the best choice.
How can I store leftovers? Leftovers will keep in an airtight container in the fridge for 3-4 days.
Can I freeze Low Carb Meatball Parmesan for later? Absolutely! Freeze cooked meatballs with sauce and cheese in airtight containers or freezer bags for up to three months.

Yay! Meatballs are back on the menu. You see, if you can make a tasty meatball, you can make people happy.

Try this tonight. You’re going to love it.

And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

Have a happy and healthy week! 💕

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