Baked Meatball Parmigiana

Ingredients

• 1 1/2 pounds meatloaf mix (beef, pork, veal combo)
• 4 cloves garlic-roughly chopped, not minced
• a handful of chopped parsley
• 1 cup bread crumbs (I used Schar gluten free brand)
• 1 cup shredded Parmesan cheese (not grated) (sometimes I use grated asiago cheese)
• 2 eggs
• salt to taste
• Sauce of your choice (approx two 24-oz jars)
• Mozzarella cheese to top it off with!

Instructions

1. Mix all of the above meatball ingredients and form your meatballs-not too large.
2. Pour 1-2 Tablespoons oil on a baking stone or pan with sides and bake at 400 for 20 minutes.
3. Lower oven to 375.
4. Pour some sauce in the bottom of your dish(es).
5. I used a ceramic dish pictured above or you could use one 9×13.
6. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese!!!
7. Cover with foil and bake for 20 mins.
8. Remove foil and bake an additional 20 mins or until meatballs are cooked through and cheese is browning.
9. For the last 4 minutes I raised the oven temp to 400 to help the browning.

Crock Pot Cheeseburger Soup

Crock Pot Cheeseburger Soup

Ingredients:

1 pound ground beef, browned

½ cup chopped onion

½ cup chopped pepper

1 can diced tomatoes (14.5 ounce)

1 teaspoon salt

1 teaspoon oregano

½ teaspoon pepper

3 cups beef broth

4 cups diced potatoes (skip for Paleo)

8 ounces cheddar cheese, shredded

Directions:

Combine the beef, onion, pepper, spices, tomatoes, broth and potatoes in bag.

Write on bag: ¼ cup flour (almond flour=Paleo), 1 cup milk (almond milk for Paleo)

   1. Cover and cook on low for 8 hours.

   2. About 30 minutes before it is time to eat, combine the flour and milk. Whisk until no   
       lumps remain. Stir into soup. Add cheese and stir again. Cover and cook until soup is 
       thickened…about 30 minutes.

Taco Chili

Taco Chili

Ingredients:

1 lb. cooked ground beef

1 medium onion chopped

1 can black beans drained

1 can navy beans drained

1 8 oz can tomato sauce

2 14 oz. cans diced tomatoes

1 small can diced green chiles

1 package taco seasoning

Directions: Place all ingredients in freezer bag and freeze until ready. 

Write on bag: 1 can diced green onions, shredded cheese

   1. Thaw slightly, place in crock pot and cook on low for 4-6 hours. 

   2. Serve with shredded cheese

Low Carb Meatballs alla Parmigiana

Low Carb Meatballs alla Parmigiana

Yield: 15 two-inch meatballs

Serving Size: 3 meatballs

Finally! A delicious gluten free and low carb meatball recipe!

Ingredients

• For the meatballs
• 1.5lbs ground beef (80/20)
• 2 Tbl fresh parsley, chopped
• 3/4 cup grated parmesan cheese
• 1/2 cup almond flour
• 2 eggs
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic powder
• 1 tsp dried onion flakes
• 1/4 tsp dried oregano
• 1/2 cup warm water
• For the Parmigiana
• 1 cup marinara sauce
• 4 oz mozzarella cheese

Instructions

• Combine all of the meatball ingredients in a large bowl and mix well. Form into fifteen 2″ meatballs. Bake at 350 degrees (F) for 20 minutes OR fry in a large skillet over medium heat until cooked through. Pro-tip – try frying in bacon grease if you have any – it adds another level of flavor. Frying produces the golden brown color shown in the photos above.
• For the Parmigiana
• Place the cooked meatballs in an oven safe dish. Spoon approximately 1 Tbl sauce over each meatball. Cover with approximately 1/4 oz of mozzarella cheese each. Bake at 350 degrees (F) for 20 minutes (40 minutes if meatballs are frozen) or until heated through and the cheese is golden. Garnish with fresh parsley if desired.

Notes

Approx nutrition info per “naked” meatball: 121 cals, 8g fat, .7g net carbs, 11g protein

Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 1.7g net carbs, 12g protein