Meatball Poppers
These Meatball Poppers are the perfect appetizer. Savory and juicy meatballs baked to perfection and topped with marinara sauce and mozzarella cheese. Keto, Gluten Free and Macro Friendly. Only 1 Net carb per meatball.
Servings: 20 meatballs
Ingredients
MEATBALLS
- 1 1/2 lbs. ground beef
- 1/2 pound ground pork
- 1 large egg beaten
- 1/2 cup almond flour
- 1/4 cup tomato sauce
- 1/2 sweet onion diced
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1 teaspoon parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
TOPPERS
- 5 slices of provolone or mozzarella cheese cut into fourths
- 1/2 cup marinara or pizza sauce
- Fresh parsley for garnish
Instructions
- Preheat oven to 375 F. Coat a rimmed baking sheet with nonstick cooking spray.
- In a large mixing bowl, add the ground beef and pork, beaten egg, almond flour, tomato sauce, salt, garlic, basil, oregano, parsley, chopped onions, pepper. Stir well to combine.
- Using a spoon, scoop the meat and shape into 1 1/2-inch meatballs (size of a golf balls). Transfer and arrange on the prepared baking sheet. You should have about 20 meatballs total. Brush the tops of the meatballs with the olive oil.
- Bake for 20-25 minutes or until the internal temperature of the meatballs read 165 F on a meat thermometer. Remove from the oven and top each meatball with a tablespoon of marinara sauce and a square slice of cheese.
- Turn the oven to broil and transfer the pan of meatballs back to the oven. Keep a close eye on them and cook until the cheese has melted. Maybe 2-3 minutes, top.
- Serve immediately with toothpicks and a side of marinara sauce.
Video
Notes
- Store any leftover in an airtight container in the fridge for up to one week.
Nutrition
Serving: 1meatball | Calories: 92kcal | Carbohydrates: 1g | Protein: 13g | Fat: 7g | Cholesterol: 46mg | Sodium: 259mg | Fiber: 0.3g