These are the best homemade Italian meatballs. It´s an easy, low carb and a gluten-free recipe that is ready in under than 30 minutes.
Meatballs are a classic in my home. Everybody just loves to eat these little balls. Usually, I make ground beef meatballs. But you can use a mixture of pork and ground beef.
The first time that I eat meatballs I was maybe 8 or 10 years old. It was on my best friend’s home. Her mother used to make them often and we love to help her to form the balls. Nowadays I still remember her when I’m making meatballs for my family. I have great memories from my childhood/teenager and she is included on the most of them.
Of course, my best friend mother´s recipe included breadcrumbs. They were really delicious. She used to make some mashed potatoes to accomplish meatballs. Now when I make meatballs my children love to eat them with spaghetti, but I think that they go very well with cauliflower puree. Just thinking about it I get mouthwatering.
The flavor is so good.
Can you freeze meatballs?
One of the best things about meatballs is that they freeze well. And better yet, whether you’re freezing them cooked or uncooked, the process is the same:
- Place room-temperature meatballs on a baking sheet lined with parchment paper. (Note: this means that if you cooked the meatballs, they should first be cooled completely.
- Transfer the baking sheet to the freezer until meatballs are frozen.
- Remove baking sheet from freezer, then move the frozen meatballs to a ziplock bag.
- Seal bag and store in the freezer for up to three to four months.
- Cook or use them like normal.
Usually, when I make meatballs I like to fry them on a skillet. This will make them crispy on the outside and tender and juicy inside.
Here is what you need to make these meatballs:
Ground Beef
Dijon Mustard
Egg
Almond Flour
Salt & Black Pepper
Cilli Pepper
Dried Rosemary
Onion & Garlic cloves
Balsamic Vinegar
Fresh Parsley
Parmesan Cheese
Olive oil
Marinara sauce (you can get your homemade marinara sauce recipe here)
Please try these meatballs. They are ridiculously amazing with their crisp fried outside edges and their soft amazing inside.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 25 minutes |
| Servings |
people
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- 500 g ground beef
- 1 tbsp dijon moustard
- 1 egg
- 1/4 cup almond flour
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 1 tsp dried rosemary
- 1 onion
- 2 garlic cloves
- 2 cup marinara sauce
- 1 tsp balsamic vinager
- fresh parsley chopped
- grated parmesan
- 2 tbsp olive oil
- 1 Chilli Pepper
Ingredients
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- In a large bowl, stir together ground beef, dijon mustard, egg, almond flour, salt, black pepper, dried rosemary, and balsamic vinegar.
- Mix using your hands, until just incorporated.
- Form the mixture into 1 inch (2.5 cm) balls and place it on a plate. You should end up with 20 - 24 balls.
- Then cover and place in the fridge until needed – this will help to firm them up.
- Heat 2 tablespoons of olive oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
- Add the garlic and chilli, and as soon as they start to get some color, add the meatballs. Cook for 8 to 10 minutes.
- Once cooked, add the marinara sauce into the meatballs.
- Add a fine grating of Parmesan and scatter over the chopped parsley.
Nutrition Facts:
Amount Per Serving
Calories: 300 | Total Fat: 30% | Cholesterol: 42% | Total Carbohydrates: 1% | Dietary Fiber: 4% | Protein: 57%
NOTE: You can get the macros to marinara sauce on this post.
