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ITALIAN HERB BAKED
MEATBALLS WITH SUN-DRIED TOMATOES
Fantastic herb-flavored meatballs – so tasty! And, they look pretty too – pretty
enough to eat! No need for any kind of
filler for these either.
Seasoned delightfully with Parmesan cheese, garlic, parsley and basil, these will have you reaching for more.
The oven does the work for you and the toppings add over-the-top Italian flavor to these cute meatballs.
Meatballs are a staple and comfort food as the days grow colder. It is good to have several recipes for meatballs in our low-carb recipe collection to change them up and so that meatball meals are always fun and exciting with different flavors.
I like to serve them with cauli mash, and if you are in maintenance and not diabetic, you could add one small potato to mash into the cauli mash for more authentic flavor. I even done that with sweet potato for a different flavor; it was actually pretty good - tasted more like sweet potato mash than cauli mash.
Ingredients:
2 lbs ground beef (0.9 kg)
1/3 cup
Parmesan cheese (75 mL)
1/4 cup
water (60 mL)
1
egg, lightly beaten
2
tsp crushed garlic (10 mL)
1
tsp dried parsley (5 mL)
3/4 tsp salt (3 mL)
1/2 tsp
dried basil (2 mL)
1/2 tsp
black pepper (2 mL)
30
pieces of Sun-Dried Tomatoes
1
cup grated Mozzarella cheese (250 mL)
Instructions:
Preheat
the oven to 375°F (190°C). Lightly
grease a cookie sheet.
In
large bowl, place ground beef and Parmesan cheese. In medium bowl, combine water, egg, garlic,
parsley, salt, basil and black pepper.
Add to beef and combine well.
Form 30 meatballs (use a 2tbsp (30 mL) cookie scoop if you have
one). Roll into balls (can wet hands
slightly) and place on prepared cookie sheet.
Bake 20 minutes. Place a piece of
sun-dried tomato on each meatball and cover with a bit of grated Mozzarella
cheese. Place back in the oven just to
melt the cheese.
Yield: 30 meatballs
1
meatball
81.0
calories
7.5
g protein
6.1
g fat
0.0 g fiber
1.4
g net carbs