Low Carb Pepperoni Pizza Meatballs (Gluten Free)
Try this Low Carb Pepperoni Pizza Meatballs Gluten Free recipe
Try this Low Carb Pepperoni Pizza Meatballs Gluten Free recipe
- 1 egg
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp kosher salt
- 1/3 upalmond flour
- 1 lb. ground beef (80/20)
- 1/2 cup shredded raw zucchini
- 1/4 cup pepperoni chopped
- 1/3 upparmesan cheese grated
- 1/8 spground black pepper
- 2 tbsp olive oil for frying
- to serve:
- 1 cup easy keto marinara sauce
- 1/2 cup shredded whole milk mozzarella
- 15 slices pepperoni
- Carbohydrate 0.206613125 g
- Cholesterol 11.76 mg
- Fat 4.927927375 g
- Fiber 0.0279337489247322 g
- Protein 2.5875795 g
- Saturated Fat 1.6647048625 g
- Serving Size 1 1 servings of 3 meatballs each (102g)
- Sodium 245.673305 mg
- Sugar 0.178679376075268 g
- Trans Fat 0.955790124999999 g
- Calories 56 calories
Step-by-step
- Combine all of the meatball ingredients (except the olive oil) in a medium bowl and mix thoroughly.
- Form into 15 meatballs.
- Heat the oil in a nonstick pan and fry the meatballs until golden brown - about 3 minutes per side.
- Remove and place on a paper towel lined plate.
- Place the meatballs in an oven proof dish.
- Spoon the sauce evenly over each meatball.
- Top with shredded mozzarella cheese, and a slice of pepperoni.
- Bake for 10 minutes at 375 degrees, or set under the broiler for 2 - 3 minutes until the cheese is melted and the pepperoni is getting crisp.
- Serve hot.
While standard flat-bread pizzas require a yeasted dough foundation, this variant reimagines the familiar components of pepperoni and mozzarella by wrapping them directly around a seasoned beef core. Culinary history shows that meatballs and tomato-based sauces have long shared pantry space in Italian-American kitchens, but adapting them to mimic the distinct flavor profile of a pizzeria pie is a thoroughly modern development. Reheating these protein-rich portions on the second day requires care to prevent the ground beef from drying out, making low-heat stove methods vastly superior to high-power microwaves.
- Grating raw zucchini into the beef mixture releases moisture internally as the meat cooks, creating a tender texture that withstands chilling and subsequent reheating without turning rubbery.
- Substitute almond flour with traditional breadcrumbs at a one-to-one ratio only if carbohydrate restrictions are unnecessary, keeping in mind that nut flours absorb less liquid and yield a denser structural crumb.
- Store cooked meatballs in an airtight glass container for up to three days in the refrigerator, ensuring the mozzarella and pepperoni toppings remain sealed away from ambient refrigerator odors.
- Bake the assembled dish at 375 degrees Fahrenheit for precisely 10 minutes to melt the cheese thoroughly without scorching the delicate fat rendering from the pepperoni slices.
Proper storage safeguards the integrity of the spices and cheese over multiple days. Transforming yesterday's dinner into tomorrow's lunch relies entirely on gentle thermal management.
