Italian Meatballs in Marinara
Tender beef meatballs bound with almond flour and Parmesan, browned in the oven and simmered in marinara. Makes 20 meatballs that reheat beautifully.
- Prep20 min
- Cook30 min
- Total50 min
- Servings5
- Net carbs*6.1 g
- LevelMedium
These are Sunday-supper meatballs without the breadcrumbs. Almond flour and grated Parmesan hold them together and keep them soft, while garlic, parsley and oregano give them that Italian-American flavor. They brown in the oven, then finish in a pot of marinara so the sauce soaks in. Serve them over zucchini noodles, or tuck a few under melted mozzarella.
Mix the meat with your fingertips, and only until everything is evenly combined. Squeezing and kneading the beef tightens the proteins and gives you dense, bouncy meatballs. Wet your hands before rolling so the mixture does not stick, and keep the size even, about 1 1/2 inches, so every ball is done at the same time.
Ingredients
Makes 20 meatballs (4 per serving). Tap an item to check it off.
Equipment
- Rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Large saucepan or deep skillet with lid
Instructions
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment and brush it with the olive oil.
- In a large bowl, beat the egg. Add the Parmesan, almond flour, garlic, parsley, oregano, salt and pepper and stir into a paste.
- Add the ground beef and mix gently with your fingertips just until combined.
- With wet hands, roll the mixture into 20 balls about 1 1/2 inches wide and set them on the baking sheet with space between them.
- Bake 12 to 14 minutes, until browned on the outside. They do not need to be cooked through yet.
- Warm the marinara in a large saucepan over medium heat until it bubbles. Add the meatballs, cover, and simmer on low for 12 to 15 minutes, until they reach 160°F in the center.
- Spoon the meatballs and sauce into bowls and scatter with torn basil.
Estimated nutrition per serving
- Calories
- 446
- Total carbs
- 8.4 g
- Fiber
- 2.3 g
- Net carbs
- 6.1 g
- Protein
- 32.3 g
- Fat
- 30.9 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 5 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- A 1 1/2-tablespoon cookie scoop portions the meat quickly and keeps the sizes even.
- Read the marinara label. Brands vary a lot in sugar, and the carb estimate assumes one with no sugar added.
Substitutions
- All beef → half beef, half ground pork Same total weight. Juicier and more tender.
- Almond flour → crushed pork rinds Same volume. Makes the recipe nut-free and lowers the carb estimate slightly.
- Parmesan → Pecorino Romano Same amount. Saltier, so cut the added salt to 3/4 teaspoon.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Store the meatballs in their sauce in an airtight container, up to 4 days.
- Freezer
- Freeze meatballs and sauce together for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Simmer covered in a saucepan over medium-low heat for 10 minutes, or microwave a serving covered for 2 minutes.
Questions cooks ask
Can I fry the meatballs instead of baking them?
Yes. Brown them in batches in 2 tablespoons of olive oil over medium-high heat, about 6 minutes, then simmer in the sauce as written.
