Meatballs (Low Carb)

Prep & Cook

40 min

Serves

Difficulty

Easy

Ingredients

Meatballs

300g minced grass fed beef (lean)

200g minced free range pork

2 tbsp parmesan cheese, grated

1 large free range egg, beaten

2 tbsp fresh parsley, chopped

1 onion, finely chopped

1 clove garlic, crushed

1 tsp flake salt

Pinch of black pepper to taste

1 tbsp olive oil

Meatball Sauce

1 tbsp olive oil

1 onion finely chopped

2 medium carrots, grated

1 stick celery, finely chopped

2 tbsp fresh parsley, chopped

1 clove Garlic, minced

800g tomato passata

2 sprigs fresh basil

1 tsp tomato paste

Pinch flake Salt

Pinch freshly ground black pepper to taste

Nutrition per serving

Calories

353

Protein

25g

Fat

15g

Carbs

19g

Sugars

13g

Description

Craft Italian-inspired low-carb meatballs using our 32cm Blu. Fry Pan with Assist Handle, embracing the traditional blend of free-range pork and grass-fed beef.

These meatballs are a comforting classic, embodying the rich, hearty flavors that have made them a staple in Italian cuisine. Creating enough to serve 4, this recipe is ideal for entertaining guests or enjoying a quick, wholesome family meal.

The generous size of our Blu. Fry Pan, complemented by the practical assist handle, makes preparing this dish a breeze, allowing for easy maneuvering and even cooking. Whether you're bringing a touch of Italian warmth to your dinner table or seeking a satisfying, low-carb option, preparing these meatballs in our Blu Cookware makes cooking effortless.

Method

Add all meatball ingredients (leaving out the oil) into a bowl, mix by hand until well combined (the more you mix the firmer the meatballs will be after cooking)

Lightly oil your hands and roll 15-18 equal size meatballs.

Heat the oil in our 32cm frying pan over a medium heat. Add the meatballs to the pan, making sure they each have their own space.

Cook the meatballs for approximately 1 1/2 minutes per side, turning at least 4 times. Use tongs to gently roll them over. Cook for 10-15 minutes total. Remove from the pan.

In the same pan heat the olive oil to a medium heat. Add the onions, garlic, carrots, celery. Stir to coat with the oil, reduce the heat to low and cook for 5 minutes until the vegetables are soft and cooked through.

Increase the heat to medium high. Then add the passata, tomato paste and basil sprigs.

Bring to a low simmer and place the meatballs in with the sauce and let cook uncovered until thickened, remove the basil stalks.

Season with salt and pepper and serve. Garnish with fresh basil and Parmesan.

Note: Great served with your favourite pasta

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