Gluten Free, Low Carb Meatballs for Subs, Spaghetti, or Appetizers
Total time
Author: MS Do
Recipe type: Entree
Cuisine: Italian
Serves: 8
- MEATBALLS
- 1½ lbs ground chuck
- 4 Tbl fresh parsley, chopped
- ¾ cup grated parmesan cheese
- ½ cup almond flour
- ¼ - ½ c finely chopped onion
- 2 eggs
- 1 tsp salt
- 1 tsp garlic salt
- 1 tsp seasoned salt
- ¼ tsp ground black pepper
- 1 tsp garlic powder
- ½ tsp dried oregano
- SAUCE
- 14.5 oz can Red Gold Tomatoes with Basil, Garlic, & Oregano
- 28 oz. can Red Gold Crushed Tomatoes
- 2 Tbs Wildtree Hearty Spaghetti Sauce Blend
- Preheat oven to 350*.
- Combine all of the meatball ingredients in a bowl and mix well.
- Using either a small scoop or your hands, form the meat into 48 meatballs.
- Place on foil lined baking pan and bake at 350*F for 20 minutes OR fry in a large skillet over medium heat until cooked.
- While meatballs are cooking, add both cans of tomatoes and Spaghetti Sauce Blend to slow cooker. Stir to mix.
- Meatballs cooked in the oven will cook out fat and other "junk," depending on the amount of fat in the beef.
- Discard the juices and fats cooked out of the meatballs. If allowed to cool, the foil can be wadded up and thrown away.
- Add meatballs to the slow cooker and allow to cook several hours.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/gluten-free-low-carb-meatballs-subs-spaghetti-appetizers/
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