Low Carb Classic Italian Polpette (Meatballs)
Discover the bold and savory flavors of Italy with these Low Carb Classic Italian Polpette (Meatballs), a guilt-free twist on a timeless favorite. Perfectly tender and packed with a mouthwatering blend of ground beef, ground pork, and Parmesan cheese, these keto-friendly meatballs use almond flour in place of breadcrumbs for a low-carb spin. Minced garlic, fresh parsley, and a touch of oregano infuse every bite with authentic Italian zest. Pan-seared to golden perfection and baked to finish in a rich and comforting tomato sauce, these meatballs are as versatile as they are delicious—serve them over zucchini noodles, alongside a crisp salad, or enjoy them on their own. Ready in under an hour, this recipe is the perfect choice for a satisfying weeknight dinner or a standout addition to your low-carb meal plan!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
.jpg)
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 50 grams Parmesan cheese, grated
- 50 grams Almond flour
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 400 milliliters Tomato sauce
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Step 2
In a large bowl, combine ground beef, ground pork, grated Parmesan cheese, almond flour, egg, minced garlic, chopped parsley, salt, black pepper, and dried oregano.
Step 3
Mix the ingredients thoroughly with your hands until well combined, ensuring the meat and seasoning are evenly distributed.
Step 4
Using your hands, roll the mixture into balls approximately 1.5 inches in diameter and place them evenly spaced on the prepared baking tray.
Step 5
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, searing them on all sides until browned. This should take about 6-8 minutes.
Step 6
As each batch of meatballs is browned, transfer them back to the baking tray.
Step 7
Once all the meatballs are browned, pour the tomato sauce evenly over them.
Step 8
Bake the meatballs in the preheated oven for 20 minutes, or until fully cooked through and the sauce is bubbling.
Step 9
Remove from the oven and let them rest for a few minutes before serving. Enjoy these delicious low-carb Italian polpette with a side of zucchini noodles or a fresh salad.
Nutrition Facts
| Serving size | (1355.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2828.4 |
| Total Fat 222.8g | 0% |
| Saturated Fat 73.6g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 848.5mg | 0% |
| Sodium 4308.2mg | 0% |
| Total Carbohydrate 27.5g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 10.1g | |
| Protein 180.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 901.1mg | 0% |
| Iron 14.6mg | 0% |
| Potassium 1378.7mg | 0% |
Source of Calories