Keto Cheesy Meatball Marinara

Meatball Marinara

Prior to beginning the ketogenic way of eating, I frequently had a hankering for Meatball Marinara subs. I would get them from everywhere I could imagine: Portillo’s, Firehouse Subs, Jersey Mike’s, Subway (if I was desperate), and basically anywhere else that carried my favorite treat on the menu! So, right after I started keto, I was searching high and low for my favorite treat. I would find recipes that were too complicated, time-consuming or a little bit of both.

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Now, over a month later (ironically, not keeping track!), I have finally been able to squelch my craving and find the perfect meatball marinara recipe. Okay, not necessarily find. After searching for so long, I finally decided to take a recipe I had found and simplified it into an easily meal-prepped solution! I must give credit where credit is due – since I did not create the meat recipe – so here’s a HUGE shoutout to Mellissa Sevigny from I Breathe I’m Hungry for her Low Carb Meatballs alla Parmigiana (Gluten Free) recipe.

Keto Cheesy Meatball Marinara

Prep time: 10 minutes

Cook time: 40 minutes

Makes 5 servings

Ingredients

Meatballs

  • 1.5 lbs ground beef (80/20)
  • 2 Tbsp fresh parsley, chopped
  • 3/4 cup grated parmesan cheese
  • 1/2 cup almond flour
  • 2 eggs
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1 tsp dried minced onion
  • 1/4 tsp dried oregano
  • 1/2 cup warm water
  • 1 Tbsp Bacon Grease, melted

Toppings

Directions

Making the Meatballs

  1. Preheat oven to 350°.
  2. In a food processor – I use my Ninja – add the fresh parsley. Pulse the parsley quickly, which will dice it down just a little more.
  3. Add all ingredients for the meatballs to the food processor, excluding the bacon grease! Mix the added ingredients together thoroughly.
  4. Roll all of the prepped meat into fifteen evenly sized meatballs (mine were about two inches in diameter prior to baking).
  5. After all of the meatballs are made, drizzle a tiny bit of bacon grease on each meatball and roll them until the entire surface is covered in bacon grease.
  6. Place all meatballs in a 9 x 13-inch glass baking dish. Cover the dish with foil (or, if your cheap like me, place a metal cookie sheet over the glass pan) and bake the meatballs for 40 minutes. I recommend checking the inner temperature after about 30 minutes to avoid overcooking them. Once the thermometer hits 165°, go ahead and pull them out!

Meal Prepping

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  1. Place three meatballs in each meal prep container.
  2. Add three tablespoons of Mozzarella and marinara sauce to each container. (In case you divide them differently, each meatball should receive one tablespoon of sauce and cheese.)

I want to be very clear, this recipe is nearly identical to Mellissa Sevigny’s. The meatball portion is only different because it incorporates a suggestion she made. I merely simplified the measurements of cheese, chose to use shredded mozzarella and eased the meal-prep process! I do not want to steal her recipe, nor any associated credit!

Calories: 656 – Fat: 44g – Net Carbohydrates: 4g – Protein: 59g

I am not a nutritionist or doctor! For precise nutrition facts, I recommend you calculate your own!

 

 

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Recipe Review: Bacon-Wrapped Spinach Artichoke Stuffed Chicken

This week, I tried out three new recipes. One of them was for Bacon-Wrapped Spinach Artichoke Stuffed Chicken, originally posted by Ashlyn on “Belle of the Kitchen”.

Modifications

I did modify the recipe, ever so slightly. First, the original recipe called for 4 large chicken breasts, sliced in half. This was modified because let’s be honest, Ashlyn and I probably have very different understandings of the term “large”. So, instead, I purchased 1.55 pounds of Organic Chicken Breast, which turned out to be two very large breasts. After that, I sliced them in thirds. I then used a tenderizer to make sure all of the slices were about even in thickness. Furthermore, I adjusted my recipe on MyFitnessPal to reflect 6 servings, as I only had 6 breast slices to use. (Note: I did not modify any of the other ingredients amounts to do this, I just stuffed my slices with a little extra deliciousness!)

The next modification I made was substituting the 10 ounces of frozen spinach with 2 cups of chopped, fresh spinach. This wasn’t actually intentional, but I forgot to buy the frozen spinach and my stellar roommate has some fresh stuff left over!

The final modification I made was to the cook time. I should warn everyone that I am super neurotic about not eating undercooked food, so I used my meat thermometer and cooked all of the breasts until they were cooked to 175° Fahrenheit (it took about 70 minutes).

Prepping It

I was actually surprised by how easy this recipe was to prep! Furthermore, it was also really fun to make (I mixed the creamy artichoke and spinach mixture with my hands).

I was cooking a few other things at the same time, but I would estimate that it took about fifteen minutes to prepare all of the stuffed chicken breasts, wrap them in the bacon, and shove them in the oven.

How’d It Taste

In the end, all of the “hard” work paid off. The meat was thoroughly cooked and so tender. Mix that with incredibly creamy spinach artichoke dip and slightly crunchy bacon and you have a gold mine! I know that I will definitely be making this recipe again. Overall, I’d say it deserves a definite five-star rating! Thank you to Ashlyn for posting this incredible recipe!