Italian Keto Meatballs

Name: Italian Keto Meatballs
Prep time: 5 min
Cook time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil butter or ghee1 small onion finely diced (70g)3 cloves garlic minced500 g / 17.6 oz / 1.1 pounds grass-fed beef mince2 tbsp dried oregano 10.8g2 tbsp coconut aminos1 large egg1/3 - 1/2 tsp salt1/3 tsp pepper3 tbsp pecorino 15g1.5 tins chopped tomatoes 600g / 21.1 oz2 tbsp tomato puree 30g1 cup grated mozzarella 113gFew sprigs of fresh oregano optional

A family favorite that everyone will enjoy. These meatballs and low-carb and full of rich flavor.

June 10, 2020 1 min read

Serving size
4

Prep time
5 min

Cook time
30 min

Author
@sugarfree_londoner

Ingredients

2 tbsp olive oil butter or ghee
1 small onion finely diced (70g)
3 cloves garlic minced
500 g / 17.6 oz / 1.1 pounds grass-fed beef mince
2 tbsp dried oregano 10.8g
2 tbsp coconut aminos
1 large egg
1/3 - 1/2 tsp salt
1/3 tsp pepper
3 tbsp pecorino 15g
1.5 tins chopped tomatoes 600g / 21.1 oz
2 tbsp tomato puree 30g
1 cup grated mozzarella 113g
Few sprigs of fresh oregano optional

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Instructions

Preheat the oven to 400°F / 200°C / 180 fan.
Heat 1 tbsp of butter, ghee or 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 tbsp dried oregano, half of the cooked onion and garlic mix, 1 tbsp coconut aminos, egg, a good pinch of salt and pepper and 1 tbsp pecorino in a bowl and mix to combine. Using wet hands, roll into meatballs about 3 cm in size.
Heat 1 tbsp of butter, ghee or oil in your skillet or sauté pan and cook the keto 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 tbsp coconut aminos, 1 tbsp 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 mozzarella, 2 tbsp pecorino and bake for about 15 - 20 minutes until the cheese has fully melted. Top with fresh oregano and cracked black pepper.

*Nutritional information is approximate.

Italian Keto Meatballs

Ingredients

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Instructions

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