Italian Style Meatballs
Italian Style Meatballs
Print recipe
| Serves | 14 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Allergy | Egg |
| Dietary | Gluten Free |
| Meal type | Appetizer, Breakfast, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable |
| Occasion | Casual Party |
| Region | Italian |
An easy recipe that can be made in advance. Perfect for go to breakfast or snack during ultra-low carb days. Low-carb, moderate protein and fat.
Ingredients
- 16oz grass-fed ground beef (80% lean/ 20% fat)
- 2 cups squash (shredded)
- 4 Large egg whites (lightly beaten)
- 2oz Kerrygold cheddar cheese (chopped/ shredded)
- 1 tablespoon coconut flour
- 1/2 tablespoon Red Boat Fish Sauce
- 3 teaspoons Italian Seasonings* (See below how to make your own)
Directions
| Step 1 | |
| Preheat oven to 375-400°F | |
| Step 2 | |
|
Shred the squash with either your food processor with shredding disc attachment or you could use a julienne peeler |  |
| Step 3 | |
|
Chop or shred the cheddar cheese |  |
| Step 4 | |
|
Mix the lightly beaten egg whites, ground beef and shredded squash until everything incorporated. Season with Italian seasonings, coconut flour and fish sauce. Lastly, add in the shredded/chopped cheddar cheese |  |
| Step 5 | |
|
Using a tablespoon, measure the balls roughly a little bit smaller than a tennis ball. Place on an oven safe baking dish. No need to grease since the meat yields quite a good amount of fat already. I got about 14 meatballs. |  |
| Step 6 | |
|
Bake in 400°F for about 30 minutes, rotating halfway if you baked them stacked like the way I did. After that turn the oven setting to broil then broil to brown the top for about 10 minutes. Again if you stack them like the way I did, rotate them. |  |
| Step 7 | |
|
Remove from the oven and let them cool down a bit. |  |
Note
*Homemade Italian Seasonings
- 1 tsp salt
- 1 tsp dried rosemary
- 1 Tbsp dried basil flakes
- 1 tsp dried thyme
- 1 Tbsp dried chives flakes
- 1 Tbsp garlic powder
- 2 tsp ground oregano
- 2 tsp aleppo chili powder (optional)
Blend all ingredients in your mini food processor. Use it to season any Italian-style dishes.
| Nutrition Facts | |
|---|---|
| Serving Size (63 g)
Servings Per Recipe 14 |
|
| Amount Per Serving | |
|
Calories 108
Calories from Fat 63 (58%)
|
|
| % Daily Value * | |
| Total Fat 7 g | 11 % |
| Saturated Fat 3.4 g | 17 % |
| Monounsaturated Fat 3.2 g | |
| Polyunsaturated Fat 0.2 g | |
| Trans Fat 0 g | |
| Cholesterol 26 g | 9 % |
| Sodium 112 mg | 5 % |
| Potassium 155 mg | 4 % |
| Total Carbohydrate 1 g | 0 % |
| Dietary Fiber 0 g | 0 % |
| Sugars g | |
| Protein 7 g | 14 % |
| Vitamin A | 2 % |
| Vitamin C | 3 % |
| Calcium | 4 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
