I can’t take the credit for the recipe, but OH MY WORD Y’ALL, these are amazing. And very filling!
I did a few things different. But not much. So here’s the link to the original recipehttp://www.lifeingraceblog.com/2017/10/skillet-italian-meatballs-2-week-keto-update/ and I’ll give you the altered version.
2 lbs ground beef
2 oz. grated parmesan cheese
shake or two or dried red pepper, to taste
½ tablespoon dried basil
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
14 oz. canned diced tomatoes or whatever you have
2 big handfuls fresh spinach
8 oz mozzarella cheese
3 T heavy cream
olive oil for cooking the meatballs
salt and pepper or Adam’s Fajita seasoning
Turn on the broiler.
Place ground beef, parmesan cheese, eggs, salt and spices in a bowl and blend thoroughly.
Form the mixture into meatballs, the size of a golfball.
Heat up the olive oil in a large skillet and sauté the meatballs until they’re golden brown on all sides.
Lower the heat and add the canned tomatoes. Let simmer for a few minutes, stirring every couple of minutes. Then add spinach and cream and lightly toss.
Season with salt and pepper to taste.
Top with parsley and mozzarella cheese and then put under the broiler for 5 minutes or until the cheese starts to brown.
Serve and enjoy!!