Low Carb Meatballs

A huge thanks to Jen Ozick, check out more from her in our About Us section

Servings: 16


2 pounds hamburger

1/2 onion, diced

1 Tbsp olive oil

2 tsp garlic powder

2 tsp onion powder

1 Tbsp. dried parsley

1 tsp red pepper flakes

1 tsp salt

4 Tbsp water

2 tsp Italian seasoning

1 Tbsp oregano

½ cup grated Parmesan cheese

2 eggs

28 oz Beef Stock



In a skillet, fry the onions in olive oil over medium-high heat until onions become clear. Let the onions cool.

Mix all ingredients, except the stock, together in a large bowl. Form into 2 ounce meatballs (about 2 heaping tablespoons each). Pour beef stock into a stock pot. Bring the stock to a boil and reduce heat to medium.

Place the meatballs in the stock, cover, and let simmer 25 minutes, turning after 10 minutes.

Nutrition Facts: Calories: 132; Fat: 6.2g; Carbohydrates: 1.3g; Protein: 17g.

Did you know!

An Italian eatery in Concord, New Hampshire set the record for the world’s largest meatball. It weighed in at 222.5 pounds!! That’s one BIG meatball!

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