Growing up my grandmother made some of my favorite dishes to eat after school. Of the many dishes she made, her meatball recipe was my favorite. My grandmother would place a mixture of diced onions, eggs, breadcrumbs, and apple cider vinegar, and ground beef into a bowl. Carefully, she would scoop some of the mixture into her hands and roll it into a ball. Next she would place it in a hot skillet pan filled with a little bit of canola oil, and cook the meatballs until they were crispy on the outside. Thinking of the way she used to cook this dish transports me to her kitchen, and the aroma fills my olfactory senses. I have recreated my grandmother’s meatball recipe many times. Recently, I decided to swap out a few ingredients, and it has been a huge hit with my family. The new recipe is low carb friendly, and it still has all the flavor of granny’s!
Low Carb Meatballs
- 1/2 cup Super-Fine Blanched Almond Flour
- 1 cup Parmesan Cheese
- 1 Egg
- 1 package Ground Beef
- 1/4 tsp Parsley
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Black Pepper
- 1 jar Rao's Marinara Sauce
Preheat your oven to 375 degrees.
Place ground beef, dry seasonings, egg, Parmesan cheese, and almond flour into a bowl. Mix all ingredients together.
Next line a cookie sheet with parchment paper. Then take your ground beef mixture; start forming balls, and place the balls onto the cookie sheet.
Bake the meatballs for 25-35 minutes. Fifteen minutes before the meatballs are completely cooked, heat Rao's Marinara sauce in a saucepan. After the meatballs are finished baking, place them into the Rao's Marinara sauce for 10 minutes.