Atkins Phase 2 Italian Meatballs with Tomato Sauce
Try these very tender meatballs over baked spaghetti squash or low carb pasta.
2 slices Atkins bread, crusts removed
1/4 cup cream
1 1/2 pounds ground chuck
1/4 cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
1 egg yolk
1 garlic clove, finely chopped
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 (8 ounce) jar low carb Marinara sauce
1 tablespoon minced fresh basil leaves or 1 teaspoon dried
Servings: 4
Prep time: 20 minutes
Bake/Cook time: 20 minutes
Carbohydrates: 9.5 grams
Net Carbs: 6 grams
Fiber: 3.5 grams
Protein: 42.5 grams
Fat: 38 grams
Calories: 544
1. In a large bowl soak bread in cream until soft. Add ground chuck, Parmesan cheese, parsley, egg yolk, garlic, salt, and pepper. Mix well. Form mixture into 1 1/2 in. meatballs.
2. Heat olive oil in large skillet over medium heat. Add meatballs and brown on all sides, about 10 minutes. Transfer meatballs to a plate lined with paper towels. Wipe out skillet.
3. Add tomato sauce and basil to skillet. Bring to a simmer over medium heat. Add meatballs, cook on low 5 minutes until heated through.
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