Low Carb, Gluten-Free Italian Meatballs Without Sacrificing Flavor
I’m on a low carb diet but need the Italian comfort food I was raised on so I’ve been coming up with recipes that give the same great taste without the carbs that come with traditional recipes. These meatballs are just what I needed! They are low carb but have the same flavors I grew up making with my Italian grandmother.
Why This Recipe Works
Using meat with higher fat content makes the meatballs moist and tender without the use of breadcrumbs. The egg helps to bind them and hold their shape. The fresh parsley and grated Parmesan cheese add authentic Italian flavors.
Adding Moisture to Low Carb Meatballs
This recipe uses only the fat from the meat to add moisture, but there are many ways to add extra moisture, like using cream or shredded zucchini to the mixture. I didn’t want to complicate things so I kept my ingredient list to a minimum but feel free to experiment any way you want.
Baking vs Pan Frying Italian Meatballs
I was raided pan frying meatballs, so that’s what I always do. The crust that forms on the outside is really delicious and my favorite part. Pan fried meatballs are great without sauce and would go great with roasted broccoli or whatever low carb side you prefer. That said if you prefer to bake your meatballs, just throw them on a baking pan lined with nonstick foil and bake on 400F for 15-20 minutes (or until they are fully cooked).
How to Make Low Carb Italian Meatballs
Start with adding the ground beef to a large mixing bowl. I use meat with higher fat content to add moisture. A good rule of thumb is to not pick the reddest meat on the shelf. Choose one that you can see more fat. Add the minced garlic. I like my meatballs spicy so I use 4-5 cloves of garlic for 2 pounds of meat, but this can be adjusted according to taste. Add the grated parmesan cheese (Pecorino Romano Cheese works well too). Freshly grated cheese works best. The dry stuff in a can will make your meatballs dry and grainy.
Add 2 small eggs (or one large), fresh parsley and season with plenty of salt and pepper. Hand mix (literally). Squeeze the ingredients through your fingers until thoroughly combined. To keep the meatballs uniform in size, try using an ice cream scoop. Roll the ball in between your palms to form a meatball. Roll until firmly formed. Add to a pan with a 1/2 inch of olive oil. Brown on all sides. Remove from the pan and transfer to paper towels to blot. Add to low carb tomato sauce of your choice (I use my Simple Marinara Sauce). Cook until heated through. Serve and enjoy!
Cook’s Tips:
I use meat with higher fat content to add moisture (about 73% lean). A good rule of thumb is to not pick the reddest meat on the shelf. Choose one that you can see more fat. There are many other ways to add extra moisture, like using cream or shredded zucchini to the mixture. I didn’t want to complicate things so I kept my ingredient list to a minimum but feel free to experiment any way you want. Freshly grated cheese works best for these meatballs. The dry stuff in a can will make your meatballs dry and grainy. Be realistic in your expectations. Without breadcrumbs, it’s nearly impossible to replicate a traditional Italian meatball, but this comes really close! To bake instead of pan fry, just throw them on a baking pan lined with nonstick foil and bake on 400F for 15-20 minutes (or until they are fully cooked). To keep the meatballs uniform in size, try using an ice cream scoop you can also weigh them. When browning the meatballs, don’t overcrowd the pan. Overcrowding will cause them to steam instead of crisp.
Can Meatballs Be Frozen? Yes, Meatballs freeze really well. You can add the pan-fried meatballs to a freezer bag and freeze for up to three months or you can freeze them in the sauce in an airtight, freezer-safe container. How long can meatballs be stored in the refrigerator? Meatballs can be stored in the fridge for up to 3 days. RECIPE IS APPROX 3 NET CARB PER SERVING Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
