Tender, juicy, and full of flavor—a good meatball is truly a beautiful thing. Unfortunately, finding a low-carb recipe to make this delicious meal is not exactly easy. You see, it’s the bread crumbs that usually make meatballs tender. Rather than skipping this important ingredient and settling for a chewy meatball, give our recipe below a try. By using Uprising Bread—a gluten-free bread with zero added sugar that’s artisan baked with just two net carbs—you can enjoy a mouth-watering meatball while keeping your body in ketosis!
1 ½ pounds ground beef
½ pound ground pork
2 tbsp dried basil
2 tbsp dried parsley
2 tbsp grated parmesan
1 tbsp dried oregano
1 tsp ginger
1 tsp garlic
1 tsp red pepper flakes
1 tsp pepper
½ tsp salt
½ tsp paprika
3 slices Uprising Bread (half to be ground for the meatballs, half to be used for mini crostinis)
2 tbsp dried Italian seasonings
1tbsp garlic powder
Olive oil for drizzle
1 can San Marzano or peeled tomatoes
¼ cup virgin olive oil
1 tbsp garlic powder
1 tsp dried oregano
½ tsp red pepper flakes
- Preheat the oven to 400 degrees and position the rack to the middle. Warm-up saute pan on the stove for tomato sauce.
- Open the can of San Marzano tomatoes, separate the sauce into a separate bowl and crush tomatoes. Set aside both for ease of use later.
- Once the pan is at medium-high heat, add olive oil and sauce from the tomato can. Once heated, add garlic powder, oregano, red pepper flakes, and crushed tomatoes. Simmer until the sauce resembles bubbly lava-like goodness. Reduce heat and let simmer while you prepare meatballs.
- Slice 1 ½ pieces of Uprising Bread into small cubes. Add to a medium-sized bowl drizzle with olive oil. Add garlic powder and Italian seasonings. Place croutons on a foil-lined baking tray and bake for 10-12 minutes or until golden brown.
- Cut the remaining 1 ½ pieces of Uprising Bread into uniform smaller crostinis. Drizzle with olive oil and garlic powder, salt, and pepper. Toast for 10-12 minutes or until golden brown, set aside to serve with prepared meatballs later.
- Once toasted and cooled, place in a food processor (or you can use a handy dandy knife) and pulse until bread crumbs. Set aside for use later. Add beef and pork to a new medium-sized bowl and break up into even small chunks. Add all dry ingredients, including our recently made bread crumbs, as well as eggs.
- Mix by hand, making sure not to over mix. Once ingredients are uniform in the meat mixture, roll the meat into small balls that are even in size. Place meatballs on a rack or foil-lined baking tray. Bake meatballs for 15 to 20 minutes. Serve with warmed sauce and crostinis.