MEATBALLS IN CREAMY ITALIAN SAUCE

MEATBALLS IN CREAMY ITALIAN SAUCE

These meatballs seasoned with Italian seasoning and paprika are cooked in a large skillet for a quick and easy supper. The Creamy Italian Sauce will make this meatball supper special. Cauliflower rice or cauli mash would go really well with this meal, plus another vegetable of choice.

Meatballs may seem lowly, but not too many people mind sitting down to such a homey and comforting meal.

The sauce is creamy and rich with extra flavor added by using sun dried tomatoes and green onions.

Use low sodium beef or chicken stock as the Parmesan cheese adds plenty of flavor. You could get away with only 1 tsp salt in the meatballs.

I use a cookie scoop to get uniformly-sized meatballs for this meatball recipe. These meatballs are high on taste. I like to look for one of my attractive meat dishes to serve them on and pour the cream sauce over the Italian meatballs.

Since mashed potatoes are not allowed, mashed cauliflower would be a good substitute, or even mashed turnips or rutabaga, even better. No need to bake these meatballs in the oven - just cook them all in a large skillet and simmer with the lid on the frying pan until they are cooked through.

You can use this method and this mixture for the meatballs with a variety of different sauces like Alfredo sauce, for instance. It is more of a creamy sauce than a gravy. If you like you can use 1/2 pound ground pork along with the ground beef. Keep leftovers covered in the refrigerator.

INGREDIENTS:

Meatballs:

1¹/₂lbs lean ground beef (680 g)

2 tbsp coconut flour (30 mL)

1 egg, fork beaten

1 tsp Italian seasoning (5 mL)

¹/₂tsp paprika (2 mL)

1¹/₂tsp salt (7 mL)

¹/₂tsp black pepper (2 mL)

¹/₂ cup chicken, OR beef stock (125 mL)

Creamy Italian Sauce:

1 tbsp butter (15 mL)

1 tsp cornstarch, OR arrowroot powder (5 mL)

1 cup heavy cream (250 mL)
¹/₂cup chicken stock, OR beef stock (125 mL)

(I used the kind in a bottle)

1 cup grated Mozzarella cheese (250 mL)

1 cup chopped green onions (250 mL)

¹/₄cup grated Parmesan cheese (60 mL)

(kind in a canister is fine)

¹/₄cup diced sun dried tomatoes (60 mL)

1 tbsp minced garlic (15 mL)

¹/₂tsp Italian seasoning (2 mL)

Garnish (optional):

Chopped green onions

Diced sun dried tomatoes

INSTRUCTIONS:

Meatballs: In medium bowl, combine ground beef and coconut flour. In small bowl, whisk together egg, Italian seasoning, paprika, salt and black pepper. Using a 2-tbsp (30 mL) cookie scoop, form meatballs and fill a large frying pan well-greased with oil. Cook meatballs on both sides until nicely browned. Pour chicken, OR beef stock over the meatballs. Cover the frying pan and cook another 10 minutes on medium low until the meat is cooked through. Place the meatballs on a meat platter. Pour the Creamy Italian Sauce over all and garnish with chopped green onions and diced sun dried tomatoes, if desired.

Creamy Italian Sauce: In large pot, melt butter. Stir in cornstarch, OR arrowroot powder to make a roux. Gradually stir in heavy cream and chicken, Or chicken stock. Stir in Mozzarella cheese, chopped green onions, grated Parmesan cheese, diced sun dried tomatoes, garlic and Italian seasoning. Cook over medium heat, whisking occasionally until thickened.

Yield: 18 meatballs

1 meatball with sauce

164.3 calories

9.8 g protein

12.7 g fat

0.5 g fiber

2.0 g net carbs