Cheesy Italian Meatballs

Cheesy Italian Meatballs

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INGREDIENTS

Meatballs:

  • 1 ½ lbs lean ground beef
  • 2 large eggs
  • ¼ cup fresh Parmesan cheese grated
  • ½ cup breadcrumbs or almond flour
  • 1 medium yellow onion finely chopped
  • 2 garlic cloves minced
  • 2 tbsp fresh parsley chopped
  • 2 tsp salt
  • 1 tbsp unsalted butter

Marinara Sauce:

  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 1/2 cans crushed tomatoes 15 oz each
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • Salt and pepper to taste
  • 1 cup mozzarella cheese shredded

 

INSTRUCTIONS

  1. In a large mixing bowl, combine ground beef, eggs, Parmesan cheese, breadcrumbs, onion, garlic, parsley, and salt. Mix until well combined.
  2. Shape the mixture into golf ball-sized meatballs using an ice cream scoop.
  3. Heat olive oil and butter in a large skillet over medium heat. Cook the meatballs for about 5 minutes on each side or until browned. Transfer to a plate and set aside.
  4. In the same skillet, add extra-virgin olive oil and sauté the chopped onion and minced garlic until fragrant and translucent for about 5 minutes.
  5. Add in the crushed tomatoes and stir. Season with oregano, basil, salt, and pepper.
  6. Bring the sauce to a simmer, then return the meatballs to the skillet, coating them with the sauce.
  7. Sprinkle shredded mozzarella cheese on top of the meatballs.
  8. Bake in a preheated oven at 200°C/400°F for 10 minutes, or until the cheese is melted and slightly golden. Consider covering with a lid or aluminum foil if you prefer a softer, moister result.

NUTRITION FACTS
Amount per serving.

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