Italian Meatballs Recipe
Delicious Italian Meatballs in tomato sauce baked to perfection. Gluten-free and keto-friendly, these meatballs are an easy meal the whole family loves! You will just love how quick they are to make using only a handful of ingredients and ready on the table in under 45 minutes.
Servings: 8
Calories: 472kcal
Ingredients
- 1 kg ground beef/pork 50/50 mix of both
- 1/4 cup fresh parsley finely chopped
- 2 tablespoons Italian seasoning
- Chilli flakes to taste
- 1/2 teaspoon salt flakes and black pepper
- 2 cups Napoli Sauce click link for recipe
- 1/2 cup shredded cheese
OPTIONAL EXTRAS
- 150 g mozzarella cut into 2.5cm/1-inch cubes
- 1/2 cup basil pesto click for recipe
Instructions
CONVENTIONAL METHOD
- MIX - Add ground meats, parsley, Italian seasoning, chilli flakes, salt and pepper into a large mixing bowl; mix well with your hands until evenly combined. Divide and roll mince into 10 large meatballs. For cheese stuffed meatballs; press a cube of mozzarella into the centre of each meatball and enclose.1 kg ground beef/pork, 1/4 cup fresh parsley, 2 tablespoons Italian seasoning, Chilli flakes, 1/2 teaspoon salt flakes and black pepper, 150 g mozzarella
- PAN FRY - Season a large skillet with salt flakes. Place it over medium-high heat. Brown the meatballs on all sides (in batches if needed). Place into a Dutch oven or a 26 x 18 cm (10 x 7 inch) baking dish.
- PREHEAT - Preheat oven to 200°C fan/220°C static (425°F).
- BAKE - Top the meatballs with napoletana sauce. Bake 15-20 minutes or until the sauce and meatball is warmed through. Top with pesto and cheese. Bake for a further 5-10 minutes or until bubbly and melted.2 cups Napoli Sauce, 1/2 cup shredded cheese, 1/2 cup basil pesto
THERMAL METHOD
- MIX - Add ground meats, parsley, Italian seasoning, chilli flakes, salt and pepper; mix 20 sec/speed 4. Divide and roll mince into 8 large meatballs.1 kg ground beef/pork, 1/4 cup fresh parsley, 2 tablespoons Italian seasoning, Chilli flakes, 1/2 teaspoon salt flakes and black pepper
- Follow from step 2 above.
INSTANT POT METHOD
- PAN FRY - Season a large skillet with salt flakes. Place it over medium-high heat. Brown the meatballs on all sides (in batches if needed). Place into a Pot.
- COOK - Add remaining ingredients (except cheese) and stir well. Seal lid and cook on Pressure/6 minutes/natural release for 5 minutes/ then quick release. Sprinkle with cheese and cover with the lid for 1-2 minutes to melt.
Notes
INGREDIENTS
I love a ground pork and beef combination but use any minced meat or plant-based substitute you want.
Tomato puree, San Marzano Marinara Sauce or Italian Sugo are great substitutes for the Napoli sauce.
These meatballs have no onion or garlic added. You can finely chop both and add them if you wish.
If you prefer to roll them smaller, then knock yourself out. The cooking time will be reduced slightly. Use the keto pasta recipe or your favourite low-carb pasta. The meatballs can be served on a bed of mash or just as they are.
COOKING METHODS
I have given both cooktop and Thermomix cooking methods for the recipe for Italian meatballs and the Salsa Pomodro sauce recipe. You could indeed make this in the Instant Pot, Ninja, Crockpot or slow cooker.
HOW TO STORE MEATBALLS
Store in the fridge for up to 5 days. You can freeze meatballs and defrost in the fridge as needed.
SERVING SIZES
This recipe yields approximately 8 serves. The actual number of servings will depend on your preferred portion sizes.
SERVING SIZE BY WEIGHT
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 8. The result will be the weight of one serving.
NUTRITIONAL VALUES
Nutritional values shown are guidelines only. Actual macros may vary slightly depending on types of ingredients used.
This really is the best meatballs recipe. This recipe card instructions contain the most basic steps and ingredients list. If you have any queries, or questions please refer to the full blog post above. Where I have tried to help you with all the questions you might have. From how to make Italian meatballs step by step to what do you eat with Italian meatballs.
If you love this recipe, please let us know in the comments box. We LOVE seeing the meals enjoyed.
Nutrition
Serving: 1serve | Calories: 472kcal | Carbohydrates: 5g | Protein: 29g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 277mg | Potassium: 509mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1032IU | Vitamin C: 11mg | Calcium: 111mg | Iron: 3mg | Magnesium: 33mg | Net Carbs: 3g