Low Carb Lasagna Meatballs

• Gluten free

• Meat

  • 1 lb Ground chuck
  • 1 lb Italian sausage, sweet or hot

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Oregano, dried
  • 1 tbsp Parsley, dried

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 cups Keto marinara

• Baking & Spices

  • 1/3 cup Almond flour
  • 1 tsp Kosher salt
  • 1/4 tsp Red pepper flakes

• Dairy

  • 1/4 cup Parmesan cheese, grated
  • 1 1/2 cups Whole milk mozzarella cheese
  • 1 cup Whole milk ricotta cheese

Found on ibreatheimhungry.com

Description

Ingredients

• 1 lb sweet or hot Italian sausage
• 1 lb ground chuck (or turkey if you prefer)
• ⅓ cup almond flour
• 2 eggs
• 1 Tbsp dried parsley
• 1 tsp kosher salt
• ¼ tsp red pepper flakes
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried oregano
• ¼ cup grated Parmesan cheese
• 2 cups keto marinara
• 1½ cups whole milk mozzarella cheese, shredded
• 1 cup whole milk ricotta cheese

Directions

• Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into approximately thirty two 1.5 meatballs. Place the meatballs on a parchment lined baking sheet, and bake at 375 degrees (F) for 15 minutes.
• Place the meatballs in a casserole dish (13x9 should do) in a single layer. Pour half of the keto marinara sauce over the meatballs. Drop the ricotta cheese by generous teaspoonfuls evenly over the casserole. Pour the second half of the marinara sauce over the top. Sprinkle the mozzarella cheese over the entire thing. Bake for about 30 minutes at 375 degrees (F). Remove from the oven and let it cool for about five minutes before serving.

Nutrition