Baked Italian Meatballs
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Baked Italian Meatballs
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This makes a total of 4 servings of baked Italian meatballs. Each serving comes out to be 379 Calories, 25.84g Fats, 8.01g Net Carbs, and 24.78g Protein.
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Ingredients
- 1 pound ground beef
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- salt to taste
- black pepper to taste
- 28- ounce whole peeled tomatoes canned
- ½ cup red onion diced
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 ounces fresh mozzarella
- basil for garnish, handful, fresh
Instructions
- Preheat the oven to 375°F. In a large bowl mix together the ground beef, oregano, and thyme and season with salt and pepper.
- Divide the beef mixture and form 16 meatballs.
- On a medium heat fry the meatballs for around 5 minutes, until they are brown all over. Remove the meatballs from the pan.
- Reserve 1 tablespoon of the cooking juices in the pan and add the whole peeled tomatoes, onion, garlic and tomato paste. Break down the tomatoes into small chunks and mix the sauce well. Simmer for 10 minutes, until the sauce has thickened.
- Arrange the meatballs in a baking dish and top with the tomato sauce.
- Break the mozzarella into small chunks and distribute evenly over the top of the dish. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for around 5 more minutes, until the cheese has browned.
- Garnish with fresh basil and serve with sautéed leafy greens or salad.
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