Time for more comfort food. What this recipe really represents is a meatball bar at my stove. I bake the meatballs, simmer the tomato sauce, shred cheese, steam broccoli, cut up some raw veggies (like cucumbers, carrots, snap peas, and red peppers), and we have dinner.
It takes me about 30 minutes from start to finish. I don’t buy beef too often, but when I do, my family is happy, and the beef is grass-fed from a local provider.
The cheese in this picture is not really “Parmesan” cheese, however it could be. Choose whatever cheese you please, or not. What I do is place all the components out separately and we each put our own dish together. One of us doesn’t like tomato sauce, another doesn’t like cheese, and another likes it all. The order of layout on the plate, if you’re doing it all, is sauce, then meatballs, then cheese on top, and let the cheese melt (or help it melt in a microwave or warm oven).
Comfy Belly
Meatballs Parmesan
Ingredients
- 1 pound of ground meat (beef, chicken, turkey)
- 1/4 teaspoon of sea salt
- 1/2 teaspoon of garlic powder (and more for the sauce)
- 1 teaspoon of oregano (and more for the sauce)
- 1/3 cup of almond flour (optional)
- 1/4 cup of finely chopped onions (optional)
- 2 eggs
- tomato sauce
- cheese (shredded or in thin sheets)
Tip For the broccoli, I cut the heads into little, bite-size trees, steam them over the stove or in a microwave, drizzle some lemon juice over them, and eat! To steam them in a microwave, place the broccoli in a bowl with a few tablespoons of water, cover with a paper towel, and heat on high for about 1.5 minutes. And if you like cheese, add some shredded cheese to the lemon broccoli as well. For the onions, I pulse them in a food processor.
Preparation
- Combine the ground meat, eggs, garlic powder, onions, salt, oregano, and almond flour, and mix until well blended.
- Using an ice cream scoop or spoon, prepare meatballs in a baking dish.
- Bake the meatballs at 400 degrees for about 20 minutes.
- While the meatballs are baking, simmer some tomato sauce. I usually have a can of tomato sauce on hand (no salt or anything else added) and I simmer it with some oregano, garlic powder, and a drizzle or two of honey and a drop of olive oil.
- Shred or slice some cheese (I use Havarti slices, or shredded Cheddar and Monterey Jack cheese; Parmesan is good too, especially mixed with a milder cheese).
- Prepare some steamed broccoli and/or cut raw veggies.
- Grab a plate!
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Yummy! This looks wonderful – thank you for sharing. It is great to have a recipe for these that doesn’t include breadcrumbs.
I’ve been wanting meatballs so badly and every recipe looks too hard to handle.
This looks simple. Thanks
Did you add the almond flour for its fiber content?
Hi Ginny – I added the almond flour in place of bread crumbs or other filler.
This dish looks fantastic. I love that you baked the meatballs.
My mouth is watering. Must try this soon!
This recipe was Oh So Good!! Thank you. I skipped the almond flour and added grated zucchini and diced onion. Thank you so much, it was a huge hit!
bobbie – that is a fabulous idea! I’ve done the onions before but not the zucchini.
I have made these a couple of times now since you posted the recipe. My husband loves them and specifically asked me to make them again. Plus they are fantastic the next day too (we bring the leftovers to work for lunch). I think I may try adding diced onions or zucchini as Bobbie suggested. I’m eager to try out your other recipes — especially the desserts. Thanks for all the great ideas!
hmm, gonna have to buy a spaghetti squash and make these to top it. Looks great.
This was so good with onions that I added it to the recipe. Thanks bobbie!
I made this for dinner last night and it was wonderful! I really had my doubts about steamed broccoli with the meatballs, and broccoli is one of my favorite vegetables, but meatballs and broccoli? I steamed it until it was very tender, and cut it in small small pieces as suggested. It did have a similar mouth feel to pasta, and is a great combination with these very yummy meatballs. I never would have thought it and glad I’d tried it. Many thanks!
Really good. Easy to make, delicious and filling. I prepared leaves of crisp romain lettuce with it.
I made these today. Amazing!! I can’t stop thanking you. Your recipes ate the best!
Thanks Mari. Thank you so much for the great feedback!