Homemade Italian meatballs lathered with homemade tomato sauce served over greens or zoodles. Is your mouth watering yet? Before I ventured on the low carb journey I always felt that homemade meatballs were too much work, it seemed very overwhelming to me. But when I got down to business I discovered they weren’t as tough as I thought. In fact, it takes me no time to make them and as an added bonus, my 2 year old loves them.
The important ingredient for me here is the grass fed ground beef. If you can’t choose grass fed, you can always ask your butcher to grind down chuck steak for you. It lessens your chances of bacteria and increases the quality of the meat.
I started with adding my ground beef to a mixing bowl.
I then added the egg, almond flour, salt, pepper, italian seasoning and shredded cheese. Just dump it in there, no need to be fancy!
I had previously made a batch of my homemade tomato sauce and added 3 tablespoons to the mixture. This will keep the meatballs moist after you cook them.
Now it was time to get down and dirty and mix everything together. I find it best to get my (clean) hands in there and combine everything that way.
Now it was time to form the meatballs. It really is up to you how much or little you want to roll your meatballs. I wanted smaller balls so mine are about a tablespoon in size. I got 29 meatballs out of it.
While I was forming the meatballs I heated a pan on medium heat, when it was hot enough I added my grass fed butter to the pan and let it melt. I then dumped the meatballs to the pan that gave a nice promising sizzle and cooked them for about 4 minutes per side.
I had a couple of choices here, I could stop and serve, or I could put my homemade Italian meatballs on a broiler proof pan and top them with cheese. I chose the latter, especially after reading this article.
After only 1 minute I pulled my meatballs out, and they were ready! Keep in mind, if you choose not to add melted cheese under the broiler, cook them a little bit longer on the pan to get them cooked through. It all depends on how much hurry I am in which option I go with.
There you have it, easy homemade Italian meatballs. Just take care not to overcook them, or they will end up dry.
- 1 lbs grass fed ground beef
- 1 egg
- 1/4 cup almond flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp Italian seasoning
- 1/2 cup sharp cheddar cheese (for mixture)
- 3/4 cup sharp cheddar cheese (for topping)
- 3 tbsp tomato based sauce
- 2 tbsp grass fed butter (for frying)
- Mix together the grass fed ground beef, egg, almond flour, salt, pepper, Italian seasoning, cheese and the tomato based sauce in a large mixing bowl.
- Roll up your meatballs.
- Heat a pan over medium heat.
- Melt the butter on the pan.
- Add the meatballs and saute for 4 minutes on each side.
- Put meatballs on a broiler proof pan and top each one with cheese.
- Put meatballs under the broiler for 1 minute.
- I used a tablespoon to measure out the size of my meatballs. If you want larger size just add a little bit to the cooking time to make sure you cook them through.