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Meatballs Parmesan

April 26, 2010 by Erica 18 Comments

Meatballs Parmesan

Time for 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 melt it in a toaster oven or warm oven.

Meatball prep

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Meatballs Parmesan

Serve with broccoli: 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.
Servings: 12 meatballs
Calories: 169kcal

Ingredients

  • 1 pound ground beef or turky or chicken
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/3 cup almond flour optional
  • 1/4 cup onions, finely chopped
  • 2 large eggs
  • 2 cups tomato sauce
  • 1 cup Parmesan cheese or other cheese
US Customary - Metric

Instructions

  • Preheat your oven to 400°F.
  • 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° F for about 20 minutes.
  • While the meatballs are baking, simmer the tomato sauce. Try my 5 minute tomato sauce.
  • When the meatballs are done, place them on a plate or in a dish, and add tomato sauce and cheese to the meatballs. You can also melt the cheese over the meatballs in a warm oven or toaster oven.

Nutrition

Calories: 169kcal | Carbohydrates: 3g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 433mg | Potassium: 256mg | Fiber: 1g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 3mg | Calcium: 125mg | Iron: 2mg
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Filed Under: Gluten-Free, Low Carb | Keto, Low Sugar, Paleo, Specific Carbohydrate Diet (SCD) Tagged With: beef, chicken, turkey

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Reader Interactions

Comments

  1. Luana

    September 8, 2013 at 3:40 pm

    Still one of my favorite meatball recipes, and one or two cold the next morning are great, too.

    Reply
    • Erica

      September 8, 2013 at 5:18 pm

      me too, thanks!

      Reply
  2. Jennifer

    August 21, 2013 at 9:53 am

    These are a monthly staple in our house. Easy to make on a busy week night. This week I hid 2 mozzarella “pearls” in each one. It was a yummy, melty surprise as everyone cut into them!

    Reply
  3. Mari

    March 2, 2013 at 8:31 pm

    I made these today. Amazing!! I can’t stop thanking you. Your recipes ate the best!

    Reply
    • Erica

      March 2, 2013 at 11:27 pm

      Thanks Mari. Thank you so much for the great feedback!

      Reply
  4. Monika

    May 11, 2012 at 5:44 pm

    Really good. Easy to make, delicious and filling. I prepared leaves of crisp romain lettuce with it.

    Reply
  5. Luana

    September 24, 2010 at 10:18 am

    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!

    Reply
  6. Erica

    May 6, 2010 at 7:37 pm

    This was so good with onions that I added it to the recipe. Thanks bobbie!

    Reply
  7. Steve

    May 5, 2010 at 7:57 pm

    hmm, gonna have to buy a spaghetti squash and make these to top it. Looks great.

    Reply
  8. Lexi

    May 5, 2010 at 7:27 pm

    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!

    Reply
  9. Erica

    May 2, 2010 at 10:57 pm

    bobbie – that is a fabulous idea! I’ve done the onions before but not the zucchini.

    Reply
  10. bobbie

    May 2, 2010 at 9:28 pm

    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!

    Reply
  11. Amy

    May 2, 2010 at 9:12 pm

    My mouth is watering. Must try this soon!

    Reply
  12. Memoria

    April 27, 2010 at 8:19 pm

    This dish looks fantastic. I love that you baked the meatballs.

    Reply
  13. Erica

    April 27, 2010 at 5:58 pm

    Hi Ginny – I added the almond flour in place of bread crumbs or other filler.

    Reply
  14. Ginny Rusch

    April 27, 2010 at 9:41 am

    Did you add the almond flour for its fiber content?

    Reply
  15. nj

    April 27, 2010 at 4:03 am

    I’ve been wanting meatballs so badly and every recipe looks too hard to handle.
    This looks simple. Thanks

    Reply
  16. Natalie

    April 27, 2010 at 3:42 am

    Yummy! This looks wonderful – thank you for sharing. It is great to have a recipe for these that doesn’t include breadcrumbs.

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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