Keto Meatballs

Want a super simple recipe to knock the socks off of the family? How about one that is super low in carbs? Even better right? Well, look no further. I decided to try a few different style meatballs and they both came out fantastic. This paired very nicely with zoodles, but I can totally see this being made into a meatball sub on low carb bread. You’re going to want to make this one!

Ingredients (yields 8 meatballs):

  • 1/2 lb ground chicken or ground beef
  • 1/2 lb ground pork
  • 1 egg
  • 1 cup grated parmesan
  • Salt/Pepper to taste
  • 1 tbsp minced onion
  • 1 tbsp garlic powder
  • 1tbs italian seasoning
  • Low carb marinara sauce (I use Rao’s. You can find at Costco, Kroger’s and many other grocery stores)
  • Mozzarella cheese (enough to cover like you like)

Instructions:

  • In a large mixing bowl, add all of your ingredients and seasoning at 1 time except the mozzarella and the marinara sauce. Mix together thoroughly. You will probably need to use your hands to get them combined well.

Once well combined, start forming these into tightly packed meatballs. Place on a parchment paper lined cookie sheet. You should come up with about 8 evenly sized meatballs. If you have an odd number at the end, just add/borrow from what you already have formed. Garnish each meatball with a little extra italian seasoning once rolled.

Note: you see 16 below because I did 8 of each chicken and beef.

Place meatballs in your pre-heated oven at 350 degrees and cook for 40 minutes. There is no need to flip. Just make sure you check the temperature of the meat before calling them good. Pull out and let rest a few minutes before the next step.

In a large oven safe frying pan, place your cooked meatballs evenly spread out. Cover with your low carb marinara and cook on medium heat for 10 minutes on the stove top. While you are cooking on the stove top, go ahead and set your oven to 400 degrees. After your 10 minutes of cooking on the stove top is complete, turn off the fire and cover the top of your meatballs with mozzarella cheese.

Place in the oven at 400 degrees until the cheese is good and melted. For the final couple of minutes, turn your broiler on high and get that cheese extra bubbly. Remove and serve over a bed of zoodles, low carb noodles or even low carb bread. Heck, you can even just eat the meatballs by themselves! Enjoy

Keto Shrimp Carbonara

Last week I made chicken carbonara and said I wanted to try it with shrimp. And let me tell you, it’s THA BOMB! This will absolutely not disappoint. It takes less than 30 minutes to whip this all up. The nice thing about using shrimp is that you don’t have to cook it first. Just toss it in at the end and let simmer to finish. It’s out of this world delicious!

Ingredients:

  • 1.5lbs jumbo shrimp (I think 2-2.5lbs would be better)
  • 6tbs of bacon crumbles or 6 slices of bacon cut into small crumbles
  • 1 cup heavy whipping cream
  • 1/3 cup grated parmesan cheese
  • 8 cups of baby spinach
  • 1/2 cup chicken broth
  • 1tbs grass fed butter
  • 2tsp minced garlic
  • Seasonings:
    • 1 tsp garlic powder
    • Salt/pepper to taste
    • Onion powder
    • 1 tsp Italian seasoning
    • 1 tbs Basil

Instructions:

In your pan, put your butter, onion powder and minced garlic and sauté for about 30 seconds.

After you saute for 30 seconds or so, put in your heavy cream and chicken broth. Once this starts to thicken, add your parmesan cheese, basil and Italian seasonings. Toss in your 6 tbs of crumbled bacon and 8 cups of spinach. Keep stirring, cooking on medium heat and let this continue to thicken for several minutes.

Once the spinach has reduced, layer in your raw shrimp. Don’t worry, it will cook no issue during the simmer. Let this simmer on medium-low for about 10 minutes, stirring frequently. After about 10 minutes, or your shrimp is cooked (lightly pink), remove the heat and let sit for a few minutes to thicken. Plate and enjoy, and I mean enjoy!

Keto Chicken Carbonara

We are talking real deal flavor here folks. This Italian night dish is worth all of the ingredients and work, not that it was too much work. It’s just about building layers of flavor into the dish so it all comes together in the end. And let me tell you, it came together great. Follow along and get ready to make a dish that anyone and everyone in your family will enjoy. Next week I will make the same, only changing from chicken to shrimp!

Ingredients:

  • 2lbs boneless skinless chicken thighs, cut into small cubes
  • 6 tbs of bacon crumbles or 6 slices of bacon cut into small crumbles
  • 1 cup heavy whipping cream
  • 1/3 cup grated parmesan cheese
  • 4 cups of baby spinach
  • 1 cup chicken broth
  • 1 tbs grass fed butter
  • 2 tsp minced garlic
  • Seasoning (don’t slack on any of these, they all go together so well):
    • 1 tsp garlic powder
    • Salt/pepper to taste
    • Onion powder
    • 1 tsp Italian seasoning
    • 1 tbs Basil

Instructions:

Start by prepping your chicken thighs. Weigh out about 2lbs of thighs and cut into small eating chunks. I made a bit bigger than the size of a quarter. In large cooking pan, cook your thighs in 1tbs of butter. Add salt, pepper and garlic powder to taste. Cook until the chicken is fully cooked then remove from the pan, leaving the juices.

In the same pan, throw in your onion powder and your 2 tsp of minced garlic and sauté for about 20-20 seconds. Whisk in your heavy cream and chicken broth. Keep stirring as it starts to thicken a bit.

Once this starts to thicken, add your parmesan cheese, basil and Italian seasonings. Toss in your 6 tbs of crumbled bacon and 4 cups of spinach. Keep stirring, cooking on medium heat and let this continue to thicken for several minutes. Finally add in your chicken and let simmer.

Let your carbonara simmer for about 5-7 minutes on medium low. Taste your sauce and ensure it doesn’t need any more salt or pepper. Remove from heat, let sit a minute or 2 then plate and enjoy. Hope you enjoy it as much as my family did.