A spaghetti dish from one of our favorite restaurants was among the things my family and I missed the most when we moved away from Seattle. It’s impossible to replicate, so I used a variety of comparable recipes, but I had to improvise a bit. The garlic is a crucial component, and if you enjoy it, you may turn it up to a full bunch. While grated Parmesan on top is not necessary for the authentic Roman style, it is OK if you prefer it.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 ½ pounds ground beef
- 1 large egg
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon flaxseed meal
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 1 (14 ounce) can tomato sauce
Instructions
- Combine ground beef, egg, Parmesan cheese, flaxseed, oregano, salt, and pepper in a large bowl; mix with your hands until well combined. Roll mixture into golf ball-size meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs to the skillet; cook in hot oil until browned, about 5 minutes on each side. Pour tomato sauce over meatballs; bring to a simmer and cook until meatballs are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (72 degrees F).
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 1 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 476 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made these because I needed a recipe without bread crumbs that I didn’t have, and was pleasantly surprised. One thing, I waited until the meat was cooked through before adding the sauce. They didn’t fall apart at all. I don’t see much point adding it earlier. They still came out great.
I can see how these would fall apart if simmered in a sauce. I mixed all ingredients, with added flavors, and let it sit in the fridge. After an hour, it was still too wet ( I was using Beyond Meat*) so I added a bit of smashed Keto crackers to help bind it all together. I balled them up, and baked them on 425 for about 25 min, turning half way. Then added them to the simmering sauce for the last ten min or so. Meat-eating hubs loved them. Prob will do again…
I made these meatballs and like everyone else they fell apart they need more of a binding item, maybe more flaxseed meal or crushed crackers or oatmeal. taste was good.
I made them with a vodka pasta sauce and they were my families favorite meatball to date!
They didn’t stick together. Recommend adding more egg.
i added sausage and minced garlic.
The recipe was good but honestly we would have rather just had a hamburger patty, which would have been a lot less hassle. The taste was good but the meatballs fell apart. New to the Keto diet so that may play a part but dang regular meatballs are sooooo much better.
Loved these! Super simple, and honestly I wasn’t expecting this much flavor, but I was pleasantly surprised! I used Rao’s marinara sauce and served these over shirataki noodles. Delicious! This is going in my regular rotation! The only thing I would suggest is if you are serving these over shirataki noodles, so use a bit more tomato sauce. I will also try these over mashed cauliflower, but they’d also be tasty on their own!