I am so excited to share this recipe. I can’t say I have been making anything keto for years but, this is one of the first recipes I tried that I have made over and over again.
This recipe comes from a great cookbook, Keto Restaurant Favorites by Maria Emmerich. I have tried a few recipes in this book, and they have been great.
These meatballs are not only delicious but super simple. I double this recipe every time. To simplify things I purchase marinara sauce rather than make homemade. Rao’s Homemade Sauce is our favorite low-carb marinara, and I can find it easily in my local stores.
Mama Maria's Meatballs
Keto, Low-Carb, Gluten-Free
Servings 8
Calories 449kcal
Ingredients
- 2 lbs. ground beef
- 1/4 c. chopped onions
- 2 cloves garlic minced
- 2 lg. eggs
- 1 c. grated Romano cheese plus additional for serving
- 1 1/2 tbsp. Italian seasoning
- 2 tsp. fine sea salt
- 1/2 tsp. ground black pepper
- 2 c. mushrooms about 1 lb., finely chopped
- 1 c. beef broth
- 2 c. marinara
- Fresh Basil for garnish
Instructions
- Preheat oven to 350℉
- In a large bowl, combine the ground beef, onions, garlic, eggs, Romano cheese, Italian seasoning, salt and pepper. Add the mushrooms to the meat mixture. Slowly stir in the broth, 1/2 cup at a time. The mixture should be very moist but still able to hold its shape when rolled into meatballs. Form the mixture into 2-inch meatballs. Arrange the meatballs in a single layer on a rimmed baking sheet. Bake for 30 to 35 minutes, turning occasionally, until evenly browned.
- Serve with marinara. Garnish with extra Romano cheese and fresh basil, if desired.
- Store the meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. To reheat, please on a rimmed baking sheet in a preheated 350℉ oven for about 3 minutes.
Notes
Nutritional Information:
Calories: 449; Fat: 34g; Protein: 29g; Carbs: 6g
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