A low carb and gluten free recipe for giant Italian meatballs. Combine all of the meatball ingredients in a large bowl. Mix thoroughly, but gently, until the mix is completely blended. Form into 4 softball sized meatballs (or 8 smaller meatballs). Place on a cookie sheet and bake at 350 degrees for 45 minutes (25 minutes for the smaller ones).
Here is a classic recipe for low-FODMAP Italian Meatballs that is full of the flavors you love. These low-FODMAP Meatballs are great with low-FODMAP spaghetti or other pasta, or in a low-FODMAP meatball sandwich. Pair these low-FODMAP Meatballs with my low-FODMAP Marinara sauce recipe for the perfect combination, and added vegetable nutrients.
They are low carb but have the same flavors I grew up making with my Italian grandmother. Using meat with higher fat content makes the meatballs moist and tender without the use of breadcrumbs. The egg helps to bind them and hold their shape. The fresh parsley and grated Parmesan cheese add authentic Italian flavors.
Whether you prefer your meatballs baked or fried, my keto low carb meatballs recipe produces the best Italian meatballs which are tender just like mom’s. Gluten-free and great for keto diets, too. Add the beef and pork to a medium bowl and break up into smaller chunks, aiming for an even mix.