Giant Italian Meatballs (Low Carb, Gluten Free)
A low carb and gluten free recipe for giant Italian meatballs.
A low carb and gluten free recipe for giant Italian meatballs.
- 2 eggs
- 2 tsp salt
- 2 tsp garlic powder
- 1/2 tsp black pepper
- 2 tsp onion powder
- 1/2 cup parmesan cheese
- grated parmesan cheese
- 1/4 cup of water
- for the meatballs:
- 1/8 tsp ground nutmeg
- 1 tbsp parsley flakes
- to serve:
- 1 lb ground beef (80/20)
- 1 can use all beef)
- 2/3 cup almond flour
- 1/3 cup lukewarm water
- 2 cups no sugar added marinara sauce
- Carbohydrate 3.89073895459581 g
- Cholesterol 2.71458333490201 mg
- Fat 4.6541608779307 g
- Fiber 1.10092602317787 g
- Protein 3.49489966423241 g
- Saturated Fat 0.763257626911408 g
- Serving Size 1 1 generous servings) (58g)
- Sodium 59.7665697405137 mg
- Sugar 2.78981293141795 g
- Trans Fat 0.262638585770891 g
- Calories 68 calories
Step-by-step
- Combine all of the meatball ingredients in a large bowl. Mix thoroughly, but gently, until the mix is completely blended. Form into 4 softball sized meatballs (or 8 smaller meatballs). Place on a cookie sheet and bake at 350 degrees for 45 minutes (25 minutes for the smaller ones).
- Pour the 2 cups of marinara sauce and the water into a medium saucepan or crockpot. Add the meatballs and stir gently to coat with the sauce. Cover and simmer on low for 45 minutes to an hour, or until the meatballs are tender. Serve with grated parmesan cheese.
Ground beef with an 80/20 lean-to-fat ratio provides the structural foundation required for large-format meatballs, supplying enough rendered fat to keep the interior moist during extended baking and simmering. Almond flour replaces traditional breadcrumbs, binding the proteins without introducing wheat gluten, while absorbing sufficient moisture to maintain structural integrity. Scaling these portions requires careful attention to thermal dynamics; dividing the pound of meat into four softball-sized spheres demands a longer oven bake than standard two-ounce portions. Conversely, forming eight smaller spheres cuts the initial oven time down significantly.
- Mix the protein and dry components gently in a large bowl to avoid compacting the meat, which results in a dense texture rather than a tender crumb.
- Bake the oversized portions at 350 degrees Fahrenheit for 45 minutes on a lined cookie sheet before transferring them to the liquid medium.
- Simmer the baked spheres in marinara sauce on low heat for 45 to 60 minutes until they reach complete tenderness and absorb the surrounding flavors.
- Store leftovers in an airtight container in the refrigerator for up to four days, or freeze them un-sauced for longer preservation.
Pairing these substantial portions with a crisp green salad dressed in high-acidity vinaigrette cuts through the richness of the beef and cheese. Grated parmesan cheese added immediately before serving supplies a necessary hit of umami and salt.
