KETO CUISINE

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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Baked Italian Keto Meatballs

spoon lifting a meatball covered in melted cheese out of a casserole dish

Juicy, tender low carb meatballs in a rich tomato sauce topped with melted mozzarella - comfort food both grown-ups and children will love. I like to make a triple portion and freeze a big batch for later.

531 kcal

INGREDIENTS

  • 2 tbsp olive oil butter or ghee
  • 1 small onion finely diced (70g)
  • 3 cloves garlic minced
  • 500 g / 17.6 oz / 1.1 pounds grass-fed beef mince
  • 2 tbsp dried oregano 10.8g
  • 2 tbsp coconut aminos
  • 1 large egg
  • ⅓ - ½ tsp salt
  • ⅓ tsp pepper
  • 3 tbsp pecorino 15g
  • 1.5 tins chopped tomatoes 600g / 21.1 oz
  • 2 tbsp tomato puree 30g
  • 1 cup grated mozzarella 113g

To Serve

  • Few sprigs of fresh oregano optional


INSTRUCTIONS 

  1. Preheat the oven to 400F / 200C / 180fan.
  2. Heat 1 tbsp of butter, ghee or oil in a skillet or non stick sauté pan. Add the onion and fry for 3 minutes until soft and translucent. Add the garlic and sauté for a further 30 seconds. Remove from the pan and wipe out the pan ready for the meatballs.
  3. Place the meat, 1 tbsp dried oregano, half of the cooked onion and garlic mix, 1 tbsp coconut aminos, egg, a good pinch of salt and pepper and 1 tbsp pecorino in a bowl and mix to combine. Using wet hands, roll into meatballs about 3 cm in size.
  4. Heat 1 tbsp of butter, ghee or oil in your skillet or sauté pan and cook the keto meatballs, turning frequently for 5 - 7 minutes until browned. Remove from the heat. (Transfer to an oven proof dish if you’re not using a cast iron pan that can go in the oven or temporarily remove the meatballs from the skillet whilst you make the sauce.)
  5. To a clean skillet / pan, add the chopped tomatoes, tomato puree, remaining garlic and onion, 1 tbsp coconut aminos, 1 tbsp oregano, season and bring to the boil. Reduce to a simmer and cook for about 5 minutes until thicker in consistency.
  6. Coat the meatballs in the tomato sauce. Top with mozzarella, 2 tbsp pecorino and bake for about 15 - 20 minutes until the cheese has fully melted. Top with fresh oregano and cracked black pepper.
And as always have a chilled day from the Viking

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