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I used Ricotta cheese blended with eggs (in place of bread crumbs) and the results were firm, but soft meatballs! The best I've ever tasted!
1+3/4 lb. lean ground beef
1/4 cup finely chopped onion,(sauteed in oil or butter)
2 Tblsp. dried parsley flakes
1+1/4 tsp. salt
1/4 tsp. paprika (optional)
2 cloves garlic, minced
1/3 c finely shredded Parmesan cheese*
*(or 3 Tblsp. grated Parm.)
1/2 tsp. Oregano
2 eggs, blended WELL with 8 oz. Ricotta cheese
1 can (26 oz.) Hunts Garlic and Herb Spaghetti sauce*
*(or other low carb sauce)
How To Prepare:
~Pre-heat oven to 350 degrees.
~Blend all ingredients (except spaghetti sauce) together.
~Mix well to blend flavors.
~Shape into 30 meatballs, and brown in oil (or butter).
~Move meatballs to a casserole dish and pour spaghetti sauce over them.
~Bake, covered, for 30 min.'s at 350 degrees.
Makes 6 servings; approximately 5 meatballs, and 1/4 c sauce per serving. Approx. 7 grams net carbs/ serving
Number of Servings:
Carbs per serving - include all nutritional information if known: