Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground beef, almond flour, grated Parmesan cheese, egg, Italian seasoning, garlic powder, onion powder, salt, and pepper.1 pound ground beef (80/20 blend recommended for flavor), 1/2 cup almond flour, 1/4 cup grated Parmesan cheese, 1 large egg, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt, to taste freshly ground black pepper
- Gently mix all ingredients together with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.
- Roll the mixture into approximately 1-inch meatballs. You should get about 20-24 meatballs.
- Place the meatballs on the prepared baking sheet and bake for 15-20 minutes, or until they are browned and cooked through.
- While the meatballs are baking, pour the sugar-free marinara sauce into a 9x13 inch baking dish.1 jar (24 ounces) sugar-free marinara sauce
- Once the meatballs are cooked, carefully remove them from the oven and add them directly into the marinara sauce in the baking dish. Stir gently to coat the meatballs evenly.1 jar (24 ounces) sugar-free marinara sauce
- Sprinkle the shredded mozzarella cheese evenly over the meatballs and sauce.2 cups shredded mozzarella cheese
- Return the baking dish to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh chopped parsley, if desired.1/4 cup fresh parsley, chopped
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or oven.