Written by Di Bauer September 29, 2001 Updated March 20, 2023

Low-Carb, Gluten-Free, Paleo, Primal, Nut-Free

Italian Meatballs Low-Carb Gluten-Free Recipe

Traditional Low-Carb Italian Meatballs Recipe

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Italian Meatballs are one my favorite meals – ever! They are super easy to prepare and make a great meal any time of the year. I usually make Low-Carb Gluten-Free Italian meatballs when I have some extra time on hands so that I can freeze them and have a ready made meal or primary ingredient when I need it. Meatballs are a great addition to soup or stews. They also make a fabulous party dish. Just serve them in a pretty dish, stick a toothpick in them, and they’re the hit of the party!

Author: Di Bauer
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 70-80 bite-sized meatballs 1x
Category: Low-Carb, Gluten-Free, Paleo, Primal, Nut-Free

Ingredients

Units Scale

1 1/2 pounds grass-fed ground beef
1/2 cup Parmesan cheese, grated or shredded
2 eggs
2 teaspoons Italian seasoning blend
dash pepper

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Instructions

Preheat the oven to 350° F.
Combine all the ingredients in a large bowl and mix them gently with your hands.
Shape the mixture into ½-inch meatballs and place the meatballs on a broiler pan or cookie sheet. Be sure that the meatballs are bite-sized! No one wants to have to cut their soup.
Bake the meatballs in the preheated oven for 15-20 minutes, then test for doneness. There should be no red or pink in the center. If any color remains, return them to the oven for another 5-10 minutes or until they’ve learned their lesson.
When they are completely cooked, transfer the meatballs to a wire rack covered with a double layer of paper towels to drain and completely cool.
Place the cooled meatballs carefully into a large Zip Lock bag. If you are going to be using the meatballs within a day or so, put the bag in the refrigerator. If you are going to be storing them for a longer period of time, place them in the freezer.

Nutrition

Serving Size: 10 ounces
Calories: 612
Sugar: 0g
Sodium: 337mg
Fat: 51g (464 Calories from Fat)
Trans Fat: 0g
Carbohydrates: 1g
Fiber: trace
Protein: 36g

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