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Low Carb Italian Meatball Bake

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  • prep time

    prep time

    7 min

  • cook time

    cook time

    35 min

  • ready time

    ready time

    42 min

Low Carb Italian Meatball Bake

11 ratings

This meatball bake is rich with aromatic herbs, a fragrant tomato sauce and oozy mozzarella cheese.

This is a great option for families or batch cooking and can be served as it is with a side salad, or over keto spaghetti.

  • Net Carbs

    5.9 g

  • Fiber

    3 g

  • Total Carbs

    9 g

  • Protein

    44.2 g

  • Fats

    29.4 g

483 cals

Low Carb Italian Meatball Bake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Ground Beef

    Ground Beef

    9 ounce

  • Garlic

    Garlic

    2 clove

  • Oregano, Dried

    Oregano, Dried

    2 teaspoon

  • Basil, Fresh

    Basil, Fresh

    2 tablespoon

  • Tomato, Canned

    Tomato, Canned

    1 cup

  • Beef Broth, Bouillon Or Consomme, Ready-to-serve Can, Low Sodium

    Beef Broth, Bouillon Or Consomme, Ready-to-serve Can, Low Sodium

    1 cup

  • Balsamic Vinegar

    Balsamic Vinegar

    1 tablespoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon, grated

  • Mozzarella Cheese

    Mozzarella Cheese

    ½ cup, grated

  • Red Onion

    Red Onion

    ¼ small

  • Salt, Sea Salt

    Salt, Sea Salt

    ⅛ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 8

42 min

  • Step 1

    Preheat the oven to 400 degrees Fahrenheit.

  • Step 2

    Add the ground beef to a mixing bowl. Mince one clove of garlic and add to the bowl along with the parmesan, oregano and a pinch of salt and pepper.
    Step 2

  • Step 3

    Mix together well with your hands and divide into 12 even sized meatballs.
    Step 3

  • Step 4

    Heat a tablespoon of olive oil in an oven proof pan over a medium heat and add the meatballs. Cook until well browned all over. Remove from the pan, keep warm and set aside. Drain any excess fat, leaving about 1 tablespoon behind in the pan.
    Step 4

  • Step 5

    Finely dice the onion and slice the garlic and add to the frying pan. Sweat over a low heat until tender.
    Step 5

  • Step 6

    Add the balsamic and stir well then add the tomatoes and stock. Bring the mixture to a boil then return the meatballs to the pan.
    Step 6

  • Step 7

    Cover the pan with foil and bake for 15 minutes.

  • Step 8

    Remove the foil, sprinkle over the mozzarella and bake for a further 5-10 minutes until the cheese is melted, the meatballs are cooked through and the sauce is bubbling.
    Step 8

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Comments 12

  • RousingArugula839872

    RousingArugula839872 a month ago

    Yum! Followed advice and added an egg, but down on stock. 6 meatballs per serving is plenty when served with a side salad. Recommended.

    • Ch4z13

      Ch4z13 3 years ago

      So the meatballs are around 34grams each at 100g for a portion you get 3 meatballs and a little bit of sauce. I had to add I tablespoon of cornstarch to the sauce to thicken it up (3g carbs) so beware. I also went for 1.5 servings because 100g is not enough for me for dinner. Other than that tastes good.

      • AmazingMacadamia214859

        AmazingMacadamia214859 3 years ago

        These were tasty, however the sauce was quite thin so be careful how much stock you add and definitely do not skip the paste where you remove some oil- I did and there was a layer of oil on the top. Also take others’ advice to add an egg to the meat mix to hold it together better

        • AussieAli

          AussieAli 3 years ago

          This was really good! I made it with lamb, I put an egg through as I saw people saying their meat balls fell apart. They held really well. I also left out the beef broth (well actually forgot it) but glad I did as I think the sauce would have been too watery, I prefer thick sauces. I also had it on zucchini spaghetti which was yum!

          • Ncdenver@gmail.com

            Ncdenver@gmail.com 4 years ago

            Tried and true! Love this keto option and great on zucchini noodles too. Thanks!!!

            • Mario

              Mario 4 years ago

              These meatballs were spectacular. I added a can of fired roasted tomato (instead of regular) and 6 sliced and sautéed baby portabella mushrooms. I also added twice the amount the balsamic vinegar. It is my new favorite dish.

              • Shirlhart2

                Shirlhart2 5 years ago

                Going to make this tomorrow. Above the ingredents it says 2+ servings. So 12 meat balls ÷ by 2 = 6 meat balls per serving. Or you could do 4 meats balls for 3 servings. Don't any one read or count ? Will let you know how i liked this.

                • GMW

                  GMW 5 years ago

                  Sauce was too thin but I added shredded cabbage which didn’t help

                  • bartleytaylor55@gmail.com

                    bartleytaylor55@gmail.com 5 years ago

                    The worst meatballs ever, by adding the broth and canned tomatoes was so wet . Balls wouldn’t hold together

                    • Laurenaly

                      Laurenaly 5 years ago

                      Recipe doesn’t tell you to use the basil

                      • Fran

                        Fran 5 years ago

                        How many meatballs in a serving

                        • Weaver

                          Weaver 6 years ago

                          Meatballs were great. Sauce needs reworking. Will try again with changes.