What is a good substitute for breadcrumbs in low carb meatballs?

The best replacement for breadcrumbs in low carb meatballs is a combination of ground up mushrooms and almond flour. The mushrooms add moisture and bulk with very few calories. The almond flour helps the meatballs keep their shape (like breadcrumbs do) without adding extra carbs, and helps the meatballs to brown when cooking them

What can you serve with low carb meatballs besides pasta?

Roasted spaghetti squash is a great choice. Spiralized zucchini noodles are popular, but other vegetables that are spiralized are also delicious with low carb meatballs. Butternut squash and sweet potatoes go well with meatballs and a great pasta sauce.

What pairs well with low carb meatballs as a side dish?

Garlic bread made from fat head pizza dough, a green salad like my chopped salad with crispy chickpeas and cucumbers, or a family salad bar where everyone can make their own salad - all are perfect side dishes for low carb meatballs.

How do you store leftover meatballs?

Whether they are plain or in sauce, leftover meatballs can be stored in an airtight container with a lid, or in a freezer bag for up to 3-4 days in the refrigerator. They can also be frozen for up to 4 months.

Best Low Carb Italian Meatballs (Gluten Free)

Ingredients

Scale

2 pounds lean ground beef (85% lean)
1/2 pound bulk ground Italian sausage
4 large eggs
1 package mushrooms, 8 ounces
1/4 cup almond flour
1/3 cup parmesan cheese
1 1/2 teaspoons Italian seasoning
1 teaspoon ground black pepper
2 teaspoons salt
1/4 cup finely chopped Italian parsley
2 Tablespoons finely chopped fresh basil leaves
1 Tablespoon garlic, finely minced or grated - (roughly 1 large clove garlic)
2 tablespoons oil, like olive oil or avocado oil

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Instructions

Take eggs and meats out of the refrigerator and let them come close to room temperature. I call this “taking the chill off”. When you cook cold eggs in cold ground beef, the eggs will congeal and make the finished meatballs more tough. When they are allowed to “Take the chill off” the finished meatballs will be tender and juicy.
Finely chop the parsley and basil.
Finely mince the mushrooms. This is most easily done in a food processor, but it can be done by hand or with an immersion stick blender.
In a large bowl, combine the mushrooms, herbs, and all other remaining ingredients (except the oil). Mix with your hands to thoroughly blend it all together.
Form into balls using your hands or a 2 inch cookie scoop. Lay them out in a single layer on a baking sheet or other surface until you’re ready to cook them.
Heat oil in a large skillet over medium heat.
Add meatballs and fill the skillet, but don’t crowd the pan so they will brown evenly. Let them cook for 2-3 minutes before turning them over so they won’t break apart.
Important: cover the skillet with a lid. The steam helps low carb meatballs keep their rounded shape as they cook. Without the lid they tend to spread out and be more like patties.
After they are golden brown all over, I prefer to add the meatballs (and the brown bits in the pan) to spaghetti or marinara sauce to simmer until they are cooked all the way through. If you have different plans, just continue to cook, turning frequently until a thermometer inserted in the centers of the cooked meatballs reads 160℉. This will take roughly 20-25 minutes.

Author: beneficialbento
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: dinner
Method: stove top
Diet: Low Calorie

Nutrition

Serving Size: 6 meatballs
Calories: 337
Sugar: 0.7 g
Sodium: 765.3 mg
Fat: 23.9 g
Carbohydrates: 2.3 g
Fiber: 0.6 g
Protein: 24.8 g
Cholesterol: 155.1 mg