Extra cheese holds these tender meatballs together perfectly without any type of flour. A breeze to whip up makes these the perfect weeknight dinner for everyone and leaving you plenty of time whip up a Keto Cheesecake for dessert! We use all ground beef in these meatballs, but they work well with other types of ground meat as well. Ground turkey and ground pork both are great or a combination of ground pork and beef makes for exceptional meatballs. To make these extra tender, handle them as little as possible. Just like a cake, the more you mix and mess with meatballs, the tougher they become! If you find these hard to form at all because of the lack of breadcrumbs, wet your hands slightly to help keep them from sticking to your hands.
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 20 MINS
TOTAL TIME: 0 HOURS 50 MINS
FOR THE MEATBALLS:
1 lb. ground beef
1 clove garlic, minced
1/2 c. shredded mozzarella
1/4 c. freshly grated Parmesan, plus more for serving
2 tbsp. freshly chopped parsley
1 large egg, beaten
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
FOR THE SAUCE:
1 medium onion, chopped
2 cloves garlic, minced
1 (28-oz.) can crushed tomatoes
1 tsp. dried oregano
Freshly ground black pepper
- In a large bowl combine beef, garlic, mozzarella, Parmesan, parsley, egg, salt, and pepper. Form into 16 meatballs.
- In a large skillet over medium heat, heat oil. Add meatballs and cook, turning occasionally, until golden on all sides, about 10 minutes. Remove from skillet and place on a paper towel-lined plate.
- To the same skillet, add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomatoes and oregano and season with salt and pepper.
- Add meatballs back to skillet, cover and simmer until sauce has thickened, 15 minutes. Garnish with Parmesan before serving.
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