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Tender and juicy Sun Dried Tomato Cheesy Meatballs (Low Carb)spiked with sun dried tomato pieces, garlicand fresh herbs, fried and simmered in a simple tomato sauce with so.much.cheese. All in one skillet!
No one complained at the dinner table with this one. Or the dinner couch, if I’m going to be completely honest.
Serve over pasta or Zoodles for a lower carb option. You won’t even miss the pasta. Those meatballs smothered in sauce are the hero.
For these meatballs, I used a mixture of both beef and pork mince. Something about that combination results in the most beautiful flavour and tender meatballs. Of course, you can use just beef, but I like to live my life on the edge.
Combined with almond flour to bind them and keep them low carb OR youcanuse breadcrumbs if carbs are your thing.
You know what the best part about these is? Bursts of sun dried tomato pieces in every bite.
May have indulged in some trash tv on the couch in our pyjamas, slurping on zoodles and eating more meatballs than humanly allowed.
This is one of those recipes you won’t regret.
This recipe is right up there with those Creamy Chicken and Sun Dried Tomato Zoodles!
More Meatball Recipes:
Baked Meatballs
Turkey Meatballs with Garlic and Pesto
co*cktail Meatballs with Sweet and Sour Sauce
Sun Dried Tomato Cheesy Meatballs
Author: Karina
Tender and juicy meatballs spiked with sun dried tomato pieces, garlic and fresh herbs, fried and simmered in a simple tomato sauce with so.much.cheese. All in one skillet!
Weight Watchers: 12pp per serve (2 large meatballs + sauce + cheese)
5 from 11 votes
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Serves: 6 (12 large meatballs (or 24 smaller ones)
Ingredients
Meatballs:
- 500 g beef mince
- 500 g pork mince (or use extra beef mince)
- 1 egg , lightly whisked
- ½ cup almond flour (or ⅓ cup breadcrumbs if not following low carb)
- 150 g semi-dried tomatoes , drained and oil reserved
- ½ cup grated Parmesan cheese
- 4 cloves garlic , crushed
- 4 table spoons tomato paste
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped basil
- 1 tablespoon oil
- Salt to taste (about 1 tablespoon) and pepper
Sauce:
- reserved Sun Dried Tomato oil
- 2 x 420g jars tomato pasta sauce (or tomato soup)
- 180 g large bocconcini balls (6 large balls the size of golf balls), sliced
Instructions
Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.
Nutrition
Calories: 496kcal | Carbohydrates: 13.6g | Protein: 44.8g | Fat: 27.8g | Cholesterol: 12.6mg | Fiber: 1g
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Reader Interactions
Comments
Magdalena says
This recipe was absolutely delicious!! I made the meatballs then cooked them with pasta and sauce all together in my instant pot. Yummy!!!Reply
Mary Lee says
These are super fantastic! I make a double batch every week! My son who is not eating keto like me, devours these with some pasta. His UPS co-workers are so jealous when he brings them for lunch and they get to smell them heating! I love just eating a few meatballs for a meal and I’m good. We do add mushrooms though because we love those. This week I’m out of tomato paste, but saw other recipes without it, so I have to hope they still come out great. I feel the sun dried tomatoes really make them so good!My first batch fell apart, so now I make the meatballs the day before and refrigerate them on parchment on a baking sheet then just stick them in a 425 degree oven for about 30 minutes and broil the last couple minutes if necessary. They hold together great, have a nice texture and they are really easy to clean up.
Reply
Joely R says
Amazing recipe! I baked the meatballs in the sauce for 30mins instead of on the stove top!
Too bad I can’t post photos here!
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5 from 11 votes
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