Meatball Parm Bake
Italian-style meatballs baked in a sugar-free marinara and finished with bubbling cheese.
Ingredients
1 lb ground beef (85/15 or fattier)
1 egg
2 Tbsp almond flour
1 Tbsp chopped parsley
1 tsp dried oregano
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
1 Tbsp butter or ghee (for searing)
1 cup sugar-free marinara (look for one with olive oil, or homemade)
½ cup shredded mozzarella
2 Tbsp grated Parmesan
1 Tbsp olive oil (finishing drizzle)
Fresh basil, for garnish
Macronutrients
Protein: 48g
Fat: 38g
Carbs: 6g
Preparation
In a large bowl, combine ground beef, egg, almond flour, parsley, oregano, garlic powder, onion powder, salt, and pepper. Mix until just combined. Form into 1½-inch meatballs (makes about 12).
Heat butter or ghee in a skillet over medium heat. Sear the meatballs for 2–3 minutes per side until browned (they don’t need to be fully cooked through). Set aside.
Preheat oven to 375°F (190°C). Spread a layer of marinara in a baking dish. Add seared meatballs and cover with remaining marinara. Top with shredded mozzarella and Parmesan, if using.
Bake uncovered for 20–25 minutes, or until meatballs are cooked through and cheese is bubbly and golden.
Drizzle with olive oil and garnish with fresh basil. Serve hot, optionally over sautéed zucchini noodles or roasted eggplant slices.
Bodyweight 84kg
Seated legless Rope climb(3.6m)