Description
A delicious and hearty Keto Meatballs recipe featuring a flavorful blend of ground beef and Italian sausage, coated in a rich tomato sauce and topped with melted mozzarella cheese. Perfect for a low-carb diet and easy to prepare in under an hour.
Ingredients
Scale
Meatballs
- 16 oz ground beef (85/15)
- 16 oz Italian sausage
- 2 large eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 cup grated Parmesan cheese
Sauce and Topping
- 14 oz pizza sauce
- 2 tbsp tomato paste
- 1/4 cup Italian cheese blend
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Ingredients: In a large mixing bowl, combine the ground beef, Italian sausage, eggs, salt, black pepper, onion powder, and grated Parmesan cheese. Mix gently until just combined to keep the meatballs tender.
- Form and Sear Meatballs: Shape the meat mixture into meatballs of desired size. Heat a frying pan over high heat and sear the meatballs on all sides until browned; this locks in the flavor and juices.
- Prepare Sauce: Using the same pan, add the tomato paste and cook briefly to deepen the flavor. Then stir in the pizza sauce and Italian cheese blend, mixing well to combine.
- Coat Meatballs: Return the seared meatballs to the pan and coat them thoroughly with the prepared sauce.
- Bake: Transfer the meatballs and sauce mixture into a baking dish. Top with shredded mozzarella cheese and bake uncovered for about 20 minutes, or until the meatballs are cooked through and the cheese has melted and slightly browned.
Notes
- Use 85/15 lean-to-fat ratio beef for juicy meatballs.
- Do not overmix meat to keep meatballs tender.
- For extra flavor, you can add fresh herbs like basil or parsley to the sauce.
- These meatballs can be served with zucchini noodles or cauliflower rice for a complete keto meal.
- Leftover meatballs store well in an airtight container in the refrigerator for up to 3 days.
