This is really a season of change for all of us right now, even for my family. We are use to being home and spending quite a lot fo time with each other, but not really being able to leave our house and just run into town puts a whole new spin on things right now.
Horse shows have been cancelled, swim practices have been discontinued until further notice. My kids are kind of lost without their activities. Now, don’t get me wrong, there is plenty to do on 10 acres with ducks, chickens, and horses and they have kept themselves busy. Grace has been riding and will be participating in E-Shows! Yes, we are having virtual horse shows – a new era for all of us. It will be interesting to say the least. Faith will be hopefully going back to swim practice here soon and that will occupy her time. The weather here hasn’t been real cooperative lately. We have had some really nice days and spent the majority of our afternoons outside and then we have had several days where is it so incredibly windy that we can’t hardly step outside.
Today, it’s in the 50’s and a bit rainy! So not much we can do outside today. Which is fine. The girls both had school work to do and when Grace finishes up what her teachers have sent her she play her piano of flute.
So what better to fix on a gloomy day than some warm savory meatballs – total comfort food!
When I think of comfort food at it’s finest meatballs are right up – it’s hard for me to pick just one. I will be honest I don’t have just one favorite comfort food and if I had to choose, honestly, it would be pizza. Yes, even though I lead a low carb life, occasionally I will indulge in some pizza. Meatballs is definitely a close second.
What makes this meatball recipe low carb is there are no breadcrumbs in this one. It has everything else that a great meatball recipe has in it, just not the breadcrumbs. If you are truly wanting breadcrumbs in your recipe, I do have another meatball recipe that is gluten free with Ian’s gluten free bread crumbs…they are extremely good too.
- 2 lbs of ground beef ( you can use chicken or turkey if you prefer)
- 1/4 cup shredded mozzarella
- 1/4 cup shredded asiago cheese
- 1/4 cup parmesan
- 1 egg
- diced onion – 1/4 of a whole onion (or 2 tsp onion powder)
- 1/2 tsp Italian Seasoning
- 3 cloves diced garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp crushed red pepper flakes
- Marinara sauce (I like to use Rao’s sauces)
You will also need extra mozzarella, parmesan, and asiago for the top at the end of cooking! I like to use all three of these cheeses, but if you would prefer to only use one or two that’s totally up to you! Adjust as needed.
Preheat oven to 400 degrees. Lightly spray your casserole dish.
Combine well in a large bowl ground beef, mozzarella, asiago, parmesan, egg, onion, garlic, italian seasoning, cayenne pepper and the red pepper flakes.
Pour a small amount of marinara sauce on the bottom of the casserole dish. Using a small cookie scoop, form meatballs and arrange in the prepared casserole dish.
Bake for 20 minutes. At that time, the meatballs will be almost cooked through. Remove from oven and drain as much of the grease off as you can. There will be quite a bit!
Then begin to top the meatballs with marinara sauce, cheese, etc….put back into the oven for another 5-10 minutes or when the cheeses have fully melted.
Serve these with gluten free spaghetti or with zucchini noodles…which ever your prefer. As you can see my family wanted spaghetti noodles! I ate mine with no noodles, which they were perfect just like that and they were good for leftovers the next day!