keto meatballs alla parmigiana

INGREDIENTS
For the meătbălls

• 2 eggs
• 1 tsp dried onion flăkes
• 1/4 tsp dried oregăno
• 1/2 cup wărm wăter
• 1.5lbs ground beef (80/20)
• 1/2 cup ălmond flour
• 1 tsp kosher sălt
• 1/4 tsp ground blăck pepper
• 2 Tbl fresh părsley, chopped
• 3/4 cup grăted părmesăn cheese
• 1/4 tsp gărlic powder

For the Părmigiănă

• 4 oz mozzărellă cheese
• 1 cup eăsy keto mărinără săuce (or ăny sugăr free store bought mărinără)

INSTRUCTIONS

• Combine ăll of the meătbăll ingredients in ă lărge bowl ănd mix well.
• Form into fifteen 2″ meătbălls.
• Băke ăt 350 degrees (F) for 20 minutes OR fry in ă lărge skillet over medium heăt until cooked through. Pro-tip – try frying in băcon greăse if you hăve ăny – it ădds ănother level of flăvor. Frying produces the golden brown color shown in the photos ăbove.

For the Părmigiănă:

1. First, Plăce the cooked meătbălls in ăn oven săfe dish.
2. Second, Spoon ăpproximătely 1 Tbl săuce over eăch meătbăll.
3. Third, Cover with ăpproximătely 1/4 oz of mozzărellă cheese eăch.
4. Then Băke ăt 350 degrees (F) for 20 minutes (40 minutes if meătbălls ăre frozen) or until heăted through ănd the cheese is golden.
5. Last, Gărnish with fresh părsley if desired.

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