These induction friendly meatballs will be a hit at your dinner table. Now you can make a healthier version of spaghetti and meatballs without using breadcrumbs in the meat mixture. Breadcrumbs can be very high in carbohydrates. You will not miss the breadcrumbs in these meatballs because they are filled with so much flavor. Enjoy~
1 1/2 lbs ground beef
6 oz Italian sausage or (2 Italian sausage links, casing removed)
1 small onion, minced
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tablespoons of no sugar added ketchup
2 tablespoon of flat leaf parsley
1 large egg, beaten
1/2 teaspoon of dried oregano
1 tsp of salt
1/4 tsp of black pepper
1 tablespoons oil
2 1/2 cups of fresh low carb pasta sauce
Saute the chopped onions and garlic in a saucepan for 4 minutes until soft, then set aside. In a large bowl mix the sausage with the ground beef. Add the cooked onions and garlic, Parmesan cheese, ketchup, parsley, egg, oregano, salt and black pepper. Mix the meat mixture and combine all the ingredients. Form the meat into 20 meatballs.
Heat the sauce pan. Add the oil and add the meatballs (you may need to do 2 batches depending on the size of the pan you use). Fry for 4 minutes each side, turning once. Add the pasta sauce to the meat balls. Bring the sauce to a low boil, then lower the heat and simmer for 15 minutes. Can be served with spaghetti squash.
Note: These meatballs can be bake instead of fry. Bake the meatballs on parchment paper in a 425 degree oven for 20-25 minutes, then add to heated pasta sauce.
Serving size- 4 meatballs with 1/4 cups of the pasta sauce
Entire Recipe Serves 5
Calories Per serving: 583
Net Carbs Per Serving: 5.1