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Tender and juicy Sun Dried Tomato Cheesy Meatballs (Low Carb) spiked with sun dried tomato pieces, garlic and fresh herbs, fried and simmered in a simple tomato sauce with so.much.cheese. All in one skillet!
No one complained at the dinner table with this one. Or the dinner couch, if I’m going to be completely honest.
Serve over pasta or Zoodles for a lower carb option. You won’t even miss the pasta. Those meatballs smothered in sauce are the hero.
For these meatballs, I used a mixture of both beef and pork mince. Something about that combination results in the most beautiful flavour and tender meatballs. Of course, you can use just beef, but I like to live my life on the edge.
Combined with almond flour to bind them and keep them low carb OR you can use breadcrumbs if carbs are your thing.
You know what the best part about these is? Bursts of sun dried tomato pieces in every bite.
May have indulged in some trash tv on the couch in our pyjamas, slurping on zoodles and eating more meatballs than humanly allowed.
This is one of those recipes you won’t regret.
This recipe is right up there with those Creamy Chicken and Sun Dried Tomato Zoodles!
More Meatball Recipes:
Turkey Meatballs with Garlic and Pesto
Cocktail Meatballs with Sweet and Sour Sauce
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Sun Dried Tomato Cheesy Meatballs
Ingredients
Meatballs:
- 17 oz beef mince
- 17 oz pork mince or use extra beef mince
- 1 large egg lightly whisked
- 1/2 cup almond flour or 1/3 cup breadcrumbs if not following low carb
- 5 oz semi-dried tomatoes drained and oil reserved
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic crushed
- 4 tablespoons tomato paste
- 1 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped basil
- 1 tablespoon oil
- 1 tablespoon salt and pepper to taste
Sauce:
- reserved Sun Dried Tomato oil
- 15 oz jars tomato pasta sauce or tomato soup
- 6.5 oz large bocconcini balls (6 large balls the size of golf balls), sliced
Instructions
- Combine mince, egg and almond flour, tomatoes drained of oil (reserve oil), cheese, garlic, paste, oregano and basil in a bowl. Season with salt and pepper. Shape into 12 meatballs (I used full palm sized meat mixture).
- Heat oil in a non stick oven proof pan or cast iron skillet over medium heat. Cook meatballs, in batches for 3 to 4 minutes while occasionally turning to brown on all sides.
- Heat reserved semi-dried tomatoes oil in pan. Add the tomato sauce (or soup). Cook, stirring, for 2 minutes.
- Return meatballs to pan; bring to the boil; reduce heat to low and allow to simmer, covered for 15-20 minutes or until meatballs have cooked through and sauce has thickened.
- Meanwhile, preheat oven to grill (or broil) settings on medium heat halfway through cooking time. When meatballs are ready, arrange the bocconcini slices over the meatballs and place pan into the oven. Grill/broil until cheese has melted.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was absolutely delicious!! I made the meatballs then cooked them with pasta and sauce all together in my instant pot. Yummy!!!
These are super fantastic! I make a double batch every week! My son who is not eating keto like me, devours these with some pasta. His UPS co-workers are so jealous when he brings them for lunch and they get to smell them heating! I love just eating a few meatballs for a meal and I’m good. We do add mushrooms though because we love those. This week I’m out of tomato paste, but saw other recipes without it, so I have to hope they still come out great. I feel the sun dried tomatoes really make them so good!
My first batch fell apart, so now I make the meatballs the day before and refrigerate them on parchment on a baking sheet then just stick them in a 425 degree oven for about 30 minutes and broil the last couple minutes if necessary. They hold together great, have a nice texture and they are really easy to clean up.
Amazing recipe! I baked the meatballs in the sauce for 30mins instead of on the stove top!
Too bad I can’t post photos here!