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 Chicken Lasagna Version II

Alright, so I already have a version of this Keto Lasagna on the blog but I made some changes and I think it’s much better. This time, instead of stuffing the chicken, I used the chicken in layers. A, it held better and didn’t run all over. B, it just tasted better overall. If I had to choose, this one is hands down the winner. Oh yeah, I added bacon crumbles this time as well as basil, made a lot of difference too.

Ingredients:

  • 1 egg
  • 1.5 cups of mozzarella cheese, shredded; 3/4 cup for stuffing, 3/4 cup for topping
  • 1 cup ricotta cheese
  • 3 large chicken breast, split in half, hammered (tenderized)
  • 6tbs bacon crumbles
  • Rao’s marinara sauce or other Keto equivalent
  • Italian seasoning
  • Garlic powder
  • Basil
  • Salt and pepper to taste

Instructions

Stuffing:

In a mixing bowl, add your ricotta cheese, 3/4 cup of mozzarella, egg, Italian seasoning, salt, pepper, basil and garlic powder. Mix all ingredients until well mixed and set to the side. You choose how much to use of each seasoning. I used about a teaspoon or 2 of each and it was just right.

Prepare the chicken

If you can buy split breast chicken, skip this step. Otherwise, take your breast and split them. Cover with saran wrap and pound flat. After pounded flat, cut in half and lay in a 9×11 baking dish. Hit the breast with some salt, pepper, garlic powder, basil, and Italian seasoning.

Sauce each side of the chicken with Rao’s. Use what you feel comfortable using. Just know that the more you add the more watery your dish will end up being. After the marinara, put your spread on each half of chicken as in the picture below. Once you are finished with the spread, this is where I added the bacon crumbles. Place the other half of the chicken pieces to cover this.

Now add a bit more Rao’s sauce on top of each. Sprinkle on the other 3/4 cup of mozzarella. Once again, hit the top with salt, pepper, garlic powder, Italian seasoning and basil.

Place dish in your pre-heated oven at 400 degrees for 25-25 minutes. I’ve had this cook in 25 minutes and other times it took 40. When you get to 25 minutes, if it’s not done, cover with foil and cook until you hit an internal temp of 165 degrees.

Since we cut the breast in half, your full dish is already split into 6 equal servings! Use a spatula, plate and enjoy!

Keto Stuffed Chicken Lasagna

Ok, this really isn’t lasagna but it has all of the lasagna filling. So I shall call it chicken lasagna. Either way, this is a super simple dish with a ton of flavor. It is a hit on Italian night or any night of the week honestly. Pair it with a nice vegetable, or zoodles in our case, and you have a fantastic meal. On the plus side, this re-heats very well also.

Ingredients:

  • 1 egg
  • 1.5 cups of mozzarella cheese, shredded; 3/4 cup for stuffing, 3/4 cup for topping
  • 1 cup ricotta cheese
  • 3 large chicken breast, butterflied
  • Rao’s marinara sauce or other Keto equivalent
  • Italian seasonings (We love McCormick Garlic, herb, black pepper and sea salt)
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

Stuffing:

In a mixing bowl, add your ricotta cheese, 3/4 cup of mozzarella, egg, Italian seasoning, salt, pepper and garlic powder. Mix all ingredients until well mixed and set to the side.

Prepare the chicken

Start by butterflying your breast. Be careful and don’t cut all the way through. You want to be able to fold the one side back over the other. Place them in a baking dish that fits (I think mine is 9″x 13″).

Sauce each side of the chicken with Rao’s. Use what you feel comfortable using. Just know that the more you add the more watery your dish will end up being. After the marinara, dollop each breast with a helping of the stuffing. Evenly distribute the stuffing between the 3 breast. If you have extra, that’s ok. Just dump it on the sides. Fold over 1/2 of the breast and close.

Sauce the top of the closed breast with a bit more Rao’s. Hit it again with some Italian seasoning and top with the 3/4 cup of mozzarella, 1/4 cup on each.

Place dish in your pre-heated oven at 400 degrees for 25-25 minutes. I’ve had this cook in 25 minutes and other times it took 40. When you get to 25 minutes, if it’s not done, cover with foil and cook until you hit an internal temp of 165 degrees.

Cut your breast, plate and server. Take some of that extra stuffing and add to your plate! Enjoy!!!