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I have always loved Italian food especially pasta😍

I also used to feel very bloated after each scrumptious pasta meal too😣

Que in my new Keto lifestyle! There are many ways to enjoy my fave Italian foods, I just have to rethink them!!

For example these meatballs! Instead of breadcrumbs I use almond flour! No pasta with it, but steamed cauliflower in its place!! It is very filling when a small salad is with it🥗

So lets make some meatballs!!

I start out with 1 lb. of ground mild Italian pork sausage. You can sub in ground beef or ground turkey, though I haven’t tried it. I love pork sausage❤

Preheat oven to 375F.

Put meat in a large mixing bowl and break it up with a spoon.

In a small bowl whisk the egg well.

Add to mixing bowl with meat.

Add 1 cup blanched almond flour.

Measure 1 tsp each dried: parsley, oregano, celery seed & marjoram.

Grind with mortar & pestle or electric grinder to release the flavor.

Add spices to bowl.

Add 1 tsp. garlic powder then mix well with spoon.

Work in 1/2 cup shredded parmesean.

And lightly sauteed chopped onion. Approx. 1/4 cup.

Grease a glass 8×8 pan with olive oil.

Using a cookie scoop (approx 1.5 tbsp) form meat into balls by scooping then rolling to round them out.

I was able to get 20 meatballs!

Bake for 18 mimutes at 375F.

Saute another 1/4 cup chopped onion.

Add 1 (28oz can) Organic Tomato Puree.

Add 1 tsp garlic powder.

And 1 tsp each ground oregano and basil.

And 1 tsp. salt. Whisk well then bring to a simmer.

Meatballs are done!

Add cooked meatballs to sauce.

Spoon sauce over Meatballs.

Cover and simmer on low for 12 minutes.

After 12 minutes top with 1 cup shredded mozzerella, turn off heat and cover. Wait 8 minutes for cheese to melt.

Time to eat!

I served it with steamed cauliflower and a small salad topped with a vinegarette!

Keto Skillet Italian Meatballs with Sauce

1 lb ground Italian sausage or other ground meat

1 cup blanched almond flour

1 tsp each dried/ground: parsley, oregano, celery seed, marjoram & garlic powder

1/2 cup shredded parmesean.

1/4 cup lightly sauteed chopped onion.

In large bowl break up meat with a spoon. Make a well in the center and add all ingredients. Stir till combined.

Grease a glass 8×8 pan.

Using a cookie scoop (approx 1.5 tbsp) form meat into balls by scooping, then rolling to round them out. I was able to get 20 meatballs!

Bake for 18 minutes at 375F.

For sauce:

1/4 cup chopped onion

1 (28oz can) Organic Tomato Puree.

1 tsp each: garlic powder, ground oregano, basil and salt.

1 cup shredded mozzerella

Saute onion till soft. Add tomato puree and herbs. Whisk well. Add cooked meatballs to sauce. Spoon sauce over Meatballs. Cover and simmer on low for 12 minutes.

After 12 minutes top with cheese. Turn off heat and cover. Wait 8 minutes for cheese to melt.

Serves 7 to 8

3 meatballs and 1/4 cup sauce= 5 net carbs

Meatballs are 1 carb each.

1/4 sauce = 4 net carbs