Low Carb Italian Meatball Bake
This meatball bake is rich with aromatic herbs, a fragrant tomato sauce and oozy mozzarella cheese.This is a great option for families or batch cooking and can be served as it is with a side
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Add the ground beef to a mixing bowl. Mince one clove of garlic and add to the bowl along with the parmesan, oregano and a pinch of salt and pepper.
Step 3
Mix together well with your hands and divide into 12 even sized meatballs.
Step 4
Heat a tablespoon of olive oil in an oven proof pan over a medium heat and add the meatballs. Cook until well browned all over. Remove from the pan, keep warm and set aside. Drain any excess fat, leaving about 1 tablespoon behind in the pan.
Step 5
Finely dice the onion and slice the garlic and add to the frying pan. Sweat over a low heat until tender.
Step 6
Add the balsamic and stir well then add the tomatoes and stock. Bring the mixture to a boil then return the meatballs to the pan.
Step 7
Cover the pan with foil and bake for 15 minutes.
Step 8
Remove the foil, sprinkle over the mozzarella and bake for a further 5-10 minutes until the cheese is melted, the meatballs are cooked through and the sauce is bubbling.
Ingredients
- Ground Beef – 9 ounce
- Garlic – 2 clove
- Oregano, Dried – 2 teaspoon
- Basil, Fresh – 2 tablespoon
- Tomato, Canned – 1 cup
- Beef Broth, Bouillon Or Consomme, Ready-to-serve Can, Low Sodium – 1 cup
- Balsamic Vinegar – 1 tablespoon
- Olive Oil – 1 tablespoon
- Parmesan Cheese – 1 tablespoon, grated
- Mozzarella Cheese – ½ cup, grated
- Red Onion – ¼ small
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon