If you are looking for the best low carb meatballs then look no further. I have a secret ingredient that sets my keto friendly meatballs above the rest!!
The meatball might be one of the most versatile foods on the planet. I know that this is a recipe for a fairly traditional Italian recipe but there are so many different meatball recipes out there. I personally have a Swedish Meatball, Bahn Mi Meatball, Cajun Bbq Meatball and the Keto Guido Bomb Parmesan Recipe that I'd love for you to check out.
Even within the Italian meatball recipes I’ve seen each one has there own unique twist. Some recipes use a trio of pork, beef and veal. Some use different grinds of beef by using combinations of short rib and brisket to give the meatball a beefier flavor.
My version is two parts beef to one part spicy Italian pork sausage. this is my preferred blend because it gives you the added fat and flavor of the pork sausage but still maintains that familiar beef flavor and texture.
Well that’s a bit personal but I’ll give you my secret anyway. Ricotta Cheese, it’s the perfect texture to keep the texture light and tender but it won’t melt away like other cheese. Grated Parmesan also helps hold the meatball together as well as adding that nutty flavor that you get from hard dry aged cheeses. When shopping for Ricotta remember they are not all created equal. Some brands will have double the carbs for no apparent reason so always check your labels for a ricotta with 2-3 carbs per 3.5 oz serving. In addition make sure you buy whole milk ricotta instead of part skim or heaven forbid a fat free ricotta. The whole milk ricotta will have a rich creamy texture due to its higher fat content and tends to have a lower carb counts per serving
I know I’m gonna catch some flack for this but I’ll be honest I’d much rather spend the extra couple dollars and buy a jar of Rao’s Marinara. It’s got the lowest carbs, best flavor and the best part it’s already ready already! If you want to make your own I commend your spirit and I do make my own batch of sauce from time to time but it’s normally when I’m making a Bolognese where I feel you’ve already invested enough effort into braising the meats that you can keep going and build the sauce from scratch. I’m sure I’ll post a recipe for bolognese down the road but until then I’m going to stick to my trusty jar of Rao’s.
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