Meatballs with Tomato Sauce

Step-by-step instructions

In a mixing bowl, combine the ground beef, Parmesan cheese, almond flour, egg, garlic, Italian seasoning, salt, and black pepper. Mix until just combined—be careful not to overwork the meat to keep the meatballs tender.
Form the mixture into 16 to 20 small meatballs, rolling them gently between your palms.
Heat a large skillet over medium heat. Add a drizzle of olive oil. Once hot, brown the meatballs on all sides, about 6 to 8 minutes. Remove them from the skillet and set on a plate; they don’t need to be fully cooked yet.
In the same skillet, if necessary, add another tablespoon of olive oil. Sauté the chopped onion for 3 to 4 minutes until soft. Then, add the minced garlic, cooking for an additional 30 seconds to release its fragrance.
Stir in the crushed tomatoes, dried basil, oregano, red pepper flakes, salt, and black pepper. Bring to a gentle simmer.
Carefully nestle the browned meatballs into the simmering sauce. Cover and simmer on low for 20 to 25 minutes, turning the meatballs once or twice until fully cooked and the sauce has thickened beautifully. Taste and adjust seasoning if necessary.
Serve the meatballs and sauce over your low-carb spaghetti of choice. Top with extra grated Parmesan and fresh basil for a delightful finish.
For even softer meatballs, mix gently, avoiding compacting the mixture too much while shaping. And if you find the sauce a bit acidic, you can balance it with a splash of cream or an extra sprinkle of Parmesan instead of sugar.

Best ways to enjoy it

To serve, create a beautiful plate by spooning the vibrant red sauce and meatballs over a bed of your chosen low-carb spaghetti. Garnish with a generous shower of grated Parmesan and fresh basil for that perfect finishing touch. You could also pair this dish with a side salad or garlic bread for a fuller meal; the options are endless!

How to store & freeze

Leftovers can be a lifesaver! Store any remaining meatballs and sauce in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm them on the stove or in the microwave. If you want to freeze them, place the cooled meatballs and sauce in a freezer-safe container. They’ll keep well for about 2-3 months. For food safety, ensure they’re stored promptly after cooling.

Helpful cooking tips

Avoid over mixing the meatball ingredients, as it can lead to dense meatballs.
If browning the meatballs, make sure the skillet is hot to get a nice crust.
Experiment with different spices or herbs to customize the flavor to your liking.

Creative twists

Feeling adventurous? Try adding some chopped spinach to the meatball mixture for a pop of color and nutrition. You can also switch up the sauce by adding different vegetables like bell peppers or mushrooms. For a Mediterranean twist, mix in feta cheese and serve over a bed of whole wheat couscous!