KETO SPAGHETTI AND MEATBALLS
I once adored going to a restaurant in Hudson, Wisconsin called “Mama Maria’s” for their Mama Maria’s Meatballs (which is a huge hit in the book Keto Restaurant Favorites). But when Craig lost his job, I started cooking our favorite restaurant meals at home! Not only was it a great way to save money, but we both lost a lot of weight eating healthier versions at home!
Check out our favorite restaurant recipes made keto in my best-selling cookbook Keto Restaurant Favorites! Click HERE to find it on SALE!
If you are looking for more options for your Pure Protein and Fat days, here is a great dish (Spaghetti and Meatballs) to eat over Miracle Noodles and serve it with a piece of Protein Bread made into Garlic Bread! Yum! Who needs carbs? Mmmm, comfort food. We also made meatball sandwiches (using protein buns).
About 8 years ago, Craig’s parents gave us the BEST Christmas present! It was a 1/2 grass-fed cow from a farmer! Grass-fed beef is probably the best gift they could have gotten us! I suggest a box of quality beef from Butcherbox as a gift to your family or friend! Each month they will remember you and enjoy healthy meals!
We love using Butcherbox ground beef for lots of recipes including this Ranch Meatloaf. Check out this video with Micah as my assistant on what you get in a box each month! You can customize your box too! We now are getting ribs and ground beef which we eat all the time!
Click HERE to save time and get a the CURRENT Butcherbox Deal!
2 pounds grass-fed ground beef
2 cloves garlic, minced
1 cup freshly grated Parmesan or Romano cheese
1 1/2 TBS Italian seasoning
2 1/2 teaspoons fine grain sea salt
1 teaspoon fresh ground black pepper
2 cups mushrooms, finely chopped
1 cup beef broth
Preheat oven to 350 degrees F. Combine beef, garlic, eggs, cheese, seasoning, salt and pepper in a large bowl. Blend chopped mushrooms into meat mixture. Slowly add the broth 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Shape into 1 1/2 inch meatballs. Arrange in a single layer on a large, shallow baking sheet. Bake meatballs in the preheated oven 15-20 minutes, turning occasionally until evenly browned.
Serve with Miracle Noodles or Cabbage Noodles and your favorite no-sugar added marinara! Makes 8 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Meatballs using breadcrumbs and frying = 616 calories, 6.6 carbs, 0.3 fiber
“Healthified” Meatballs using mushrooms and baking = 410 calories, 3 carbs, 2 fiber
NUTRITIONAL COMPARISON (per cup Pasta):
White Pasta = 246 calories, 43 carbs, 5 fiber
Cabbage Pasta = 22 calories, 5 carbs, 2 fiber
Miracle Noodles = 0 calories, 0 carbs, 0 fiber
Zucchini “noodles” = 20 calories, 4 carbs, 2 fiber (2 effective carbs)
My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate. I recently found a NEW Zucchini cutter that is easier to use! Click HERE to find it:)
Testimony of the Day
“A year ago I met Maria Emmerich for a health assessment and consultation. My main goal was to lose a few pounds. However, I had also been suffering from IBS, allergies, and many sinus infections over the past several years.Maria helped me change my diet and my life. She has a wealth of knowledge on how vitamins, chemicals and different foods can affect our metabolism, moods and energy levels. I would highly recommend her to anyone looking to make a lifestyle change, lose weight and get healthier for good, not just temporarily on the latest fad diet. She has a wealth of information on her blog, www.mariahealth.blogspot.com. The results will amaze you!
I have not had a sinus infection in 12 months and my IBS problems disappeared. No more allergy related eczema. And I lost weight (of course now gained being pregnant, but I’m smaller than I was with either of my previous pregnancies!). Feel free to ask me any questions. I highly encourage all of my friends to check out Maria’s books and websites if you are serious about getting healthy!”
To get started on your path to health click HERE. I’d be honored to help you too!
“Hi! I have lost almost 30kg and feeling so good! I don’t know how to thank you enough! I have so much confidence in myself now. Merry Christmas Maria!”
Do you use any tomato? The photo appears to have a red sauce on it. Looks yummy!
Yep, I use a no-sugar marinara sauce. Hunt’s makes one that tastes great! But I use Bella Vita brand. Enjoy!
I hate mushrooms, will I taste it in this?
If you grind them up fine, I don’t think you’ll notice them. 🙂
I guess I can’t have mushrooms since I can’t have things with mold like blue cheese, mushrooms, etc.-anything we can use in its place?
Hmm, well you could try a little of one of my bread recipes. Like they traditionally do with meat balls. 🙂
Just made these; They’re great!!! Cannot taste mushrooms…I dislike mushrooms too. Put left overs into individual serving sized baggies and froze. The flavor of these meatballs is so good!!!
Thank you! 🙂
Maria, what Italian seasoning do you use?
Any good brand without any added junk. This is a good one. 🙂
I love meatballs – so versatile. I just made a bunch of them for the first time; they are delicious!! Once again you hit it out of the park. Tonights menu is meatballs over “faux” potatoes with gravy — thanks again for another winner recipe!!
Yum! Thank you! 🙂
What can you use to substitute for the eggs…I am allergic to the whites. Can you use gelatin and if so, how much. Or chia???
I would use Chia. Here are directions.
Where is the recipe for cabbage noodles? At one place it says it’s in the slow cooker cookbook but I have that and it’s not in there.
I fixed the link above. Just click on cabbage noodles. 🙂
Thanks! Looks so perfect for a cold winter’s night, I am looking forward to making it.
Hi! What is the recommendation to make it dairy-free? My husband doesn’t like cheese (nursery school incident) and I want to lose weight. So, do I replace the cheese or just cut it out of the recipe?
You could try just leaving it out.
I have seen in other recipes the use of pork rinds in place of bread… Not sure what the feeling is on pork rinds. The microwave ones… I have made them with mushrooms and they were okay but I don’t think I cut them up fine enough
They are an ok option. 😉
Do you still use the Bella Vita brand for the sauce?
I read through the ingredients posted on a site that sells it… Tomato puree (water, tomato paste), diced tomatoes, soybean oil, salt, dehydrated onions, textured vegetable protein [(soy flour, caramel color), partially hydrogenated soybean oil, water salt, hydrolyzed corn gluten protein, autolyzed yeast], dehydrated garlic, extra virgin olive oil, citric acid, parsley, basil, oregano, spices, natural flavor.
I question the soybean oil, textured vegetable protein [(soy flour, caramel color), partially hydrogenated soybean oil, hydrolyzed corn gluten protein.
Do you have another brand that you recommend or use? Have a great evening Maria!
No I don’t. I either make my own or use something like this if in a pinch.
I’m trying to find recipes that are high in protein and low in fat..Do you have those numbers for the meatballs?
Can I ask why low in fat?
I’m always puzzled by this. In order to get the accurate amount of protein required, what is the appropiate way to weight any type of meat? Raw or cooked?
I am going to try a variation of this. I made my own sauce with a little ground chuck. I am going to try as baked with noodles rinsed as suggested in another recipe. Top with mozzarella. Made some zucchini lasagna and he liked that. I am dieting but changing our way of eating to make this a lasting thing. Hoping my husband will be a fan.