I’ve had a craving for something Italian for the past few days that I couldn’t not get rid of no matter what I ate. Then it hit me! Lasagna Meatballs! I love this recipe. There is something so satisfying about the tender baked meat balls combined with the flavorful marinara that really hits the spot. It’s a two step recipe so it takes a little more time to make but it is worth it! Check it out!
For the meatballs:
- 1 Pound Sweet or Hot Italian Sausage (We use sweet)
- 1 Pound Ground Beef
- 1/3 Cup Almond Flour
- 2 Eggs
- 1 Tbsp Dried Parsley
- 1 Tsp Lite Salt
- 1/4 Tsp Red Pepper Flakes
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1/4 Tsp Dried Oregano
- 1/4 Cup Grated Parmesan Cheese
- 2 Cups Garlic Basil Marinara (Follow link for recipe)
- 1 1/2 Cups Whole Milk Mozzarella Cheese
- 1 Cup Whole Milk Ricotta Cheese
Preheat your oven to 375 degrees. To start making the meatballs combine all the ingredients on the meatballs list in a bowl and mix well. Form the meat into approximately 32 one ounce meatballs. (They’ll be about 1 1/2 inches in diameter.) Put the meatballs on a foil (or you can use a silpat) lined baking sheet. Bake for 15 minutes.
Once the meatballs are cooked place them in a 13’x9′ casserole baking dish in a single layer. Pour half of the garlic basil marina over the meatballs. Spread the ricotta cheese evenly across the top of your meatballs. Do this one small spoonful at a time so there is enough to cover them evenly. Then pour the other half of your marinara over the top of the ricotta. Sprinkle the mozzarella cheese over the top.
Is your oven still set for 375? Good. Place your dish in the oven and continue to bake for another 30 minutes. Allow to cool for 5 minutes before serving. Enjoy!
8 Servings of 4 Meatballs: 494 Calories, 39 g Fat, 31 g Protein, 4 g Net Carbs
Recipe originally appeared on http://www.ibreatheimhungry.com