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Keto Baked Meatballs in Tomato Cream Sauce (Gluten-Free)

Published: October 2, 2018 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 60 Minutes
Serves Serves 6
Keto Baked Meatballs in Tomato Cream Sauce (Gluten-Free)
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Average Rating: 4.5 | Rated By: 3 users

For me, this is an easy Keto Italian meal that is almost effortless. First, you make the meatballs, bake them and then add the sauce and bake a little longer. The sauce is deliciously spiced, creamy and takes less than 10 minutes to make. The meatballs are made with chicken, beef, zucchini, mushrooms and plenty of spices, making them outstanding! Combine the two, and you have a winning dinner for 6 or if you have hungry teenagers make it 4! This recipe makes 24 meatballs, so there is plenty for everyone. Total net carbs are approximately 10 grams per serving. To keep the carbs low I usually serve this keto baked meatballs in tomato cream sauce dish with zucchini noodles or zero carb noodles. But you can also serve it with spaghetti squash which has only 6.5 carbs per 100 grams. So what is the best part about this keto gluten-free dinner? Everything 🙂

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Ingredients

  • MEATBALLS
  • 1 (5 oz.) small zucchini
  • 4 oz. mushrooms
  • 10 oz. ground chicken or turkey
  • 10 oz. ground beef
  • 1/2 cup almond flour
  • 2 large eggs
  • 1 Tbsp. GF dried basil
  • 2 tsp. GF dried oregano
  • 1 tsp. GF Garlic powder
  • 1 tsp. GF ground paprika
  • 1 tsp. Pure sea salt
  • 1/2 tsp. GF ground black pepper
  • SAUCE
  • 1/4 cup extra virgin olive oil
  • 1 (5 oz) medium onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp. GF dried basil
  • 1 tsp. GF dried oregano
  • 1 tsp. GF hot chili pepper flakes (optional or to taste)
  • 2 GF bay leaves
  • 1 tsp. Pure sea salt
  • 1 (398 ml) can pure tomato sauce
  • 2 cups heavy cream
  • 1 cup water

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    Instructions

  • MEATBALLS
  • Preheat oven to 425 F and oil a 9x13-inch baking dish
  • Place zucchini and mushrooms in a food processor and pulse about 10 times until the veggies are finely chopped but not mushy
  • Add balance of ingredients and pulse until everything is blended. About 10 times. If you do not have a food processor grate the veggies and then combine everything together
  • Dip an ice cream scoop in cold water and scoop out meat mixture in to balls. You should have about 24 meatballs. Place the meatballs in the prepared baking dish. Bake for 15 minutes. You can also roll them with your hands, just dip your hands in cold water first
  • SAUCE
  • While the meatballs are baking. In a large saucepan sauté garlic and onions in olive oil until soft. About 5 minutes
  • Stir in spices for about 30 seconds, until fragrant
  • Add tomato sauce, cream and water and carefully stir to combine. Cook until the sauce starts to simmer. About 3 minutes. Set aside until the meatballs are done
  • Pour the sauce over the meatballs and cover with foil. Reduce oven temperature to 375 F and bake for 30 minutes. The sauce will thicken as it cooks, if it gets too thick add some water or cream. Enjoy!


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