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Saturday, July 16, 2016

CHEESY MEATBALL SKILLET DISH



CHEESY MEATBALL SKILLET DISH

Our daughter-in-law, Yara Eloff, gave me this recipe to try on a recent visit to our mountain-top home in the jungle.  Awesome!  This recipe makes enough for two skillets with 12 meatballs in each one.  This meal feeds a crowd, or you could freeze one skillet for later, or simply halve the recipe, if you don’t require that much food.  Coconut flour is very absorbent of moisture and helps bind the meatballs…therefore, no breadcrumbs are required.  This is so tasty and looks lovely too...good enough for company!  Lovely with cauli-mash and buttery, garlic green beans.  

2 lbs lean ground beef (0.9 kg)
1/cup grated Parmesan cheese (125 mL)
  (the kind in a can is fine)
2 tbsp coconut flour (30 mL)
1 tbsp crushed garlic (15 mL)
2 eggs
2 tsp liquid smoke (10 mL)
11/tsp salt (7 mL)
1/tsp black pepper (2 mL)
2 tbsp light olive oil (30 mL)
2 cups grated Mozzarella cheese (500 mL)

In large bowl, combine ground beef, Parmesan cheese, coconut flour and garlic.  In small bowl, beat eggs with fork and add liquid smoke, salt and black pepper; beat again with fork to combine well.  Add to ground beef mixture and combine well with your hands.  Form golf-ball sized meatballs.  I used a small ice cream scoop.

In two skillets, in 1 tbsp (15 mL) olive oil per skillet, cook 12 meatballs per skillet, over medium high heat, browning them on both sides.  Reduce heat and add marinara sauce.  Coat the meatballs in the sauce.  Simmer over medium low heat until meatballs are thoroughly cooked and no longer pink in the middle.  Cover each skillet with 1 cup (250 mL) grated Mozzarella cheese.  Cover with a lid or just simmer gently until the cheese melts.  Serve.

Yield:  24 meatballs/8 serv.
1 serving 
488.5 calories
36.1 g protein
33.4 g fat
0.9 g fiber
9.5 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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