A simple meatball recipe that both tastes delicious and takes less than 30 minutes to make is something that must be a staple in your household. Whether you’re just too tired to spend much time on dinner, or want something quick and easy that will please all – you’ve just stumbled upon your next big hit.
If you’re not a fan of olives, I’d still say to give these a try. I never used to like them either, but slowly started incorporating them into my diet (since they’re such a great source of fats), and grew to really love the little round fruit. You’ll notice a pretty significant amount of runoff fat when you cook the meatballs, but there’s no worry! Simply drizzle the extra fats over some spinach, served under the meatballs, and have a delicious warm salad to accompany your meal.
Be careful not to add too much extra salt as the olives bring a delicious punch of saltiness and flavor. In fact, the olive really stands out in this dish – giving extra flavor, saltiness, and texture. Since you don’t always get an olive with each bite, it’s the perfect way to add different flavors as you’re eating this.
Yields 4 servings of Italian Stuffed Meatballs
- 1 ½ pounds 80/20 ground beef
- 1 teaspoon oregano
- ½ teaspoon Italian seasoning
- 2 teaspoons minced garlic
- ½ teaspoon onion powder
- 3 tablespoons tomato paste
- 3 tablespoons flaxseed meal
- 2 large eggs
- ½ cup olives, sliced
- ½ cup mozzarella cheese
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
1. In a large mixing bowl, add your ground beef, oregano, Italian seasoning, garlic and onion powder. Mix together well using your hands.
2. Add your eggs, tomato paste, flaxseed, and Worcestershire to the meat and mix together again.
3. Finally, slice your olives into small pieces and add this to your meat along with the shredded mozzarella cheese. Mix everything together well.
4. Preheat your oven to 400F and then start to form the meatballs. You should end up with about 20 meatballs in total. Lay these on a foil-covered cookie sheet.
5. Bake the meatballs for 16-20 minutes or until the desired done-ness is reached.
6. Serve up with a simple spinach salad underneath and drizzle with excess fat from the cookie sheet.
This makes 4 servings of Italian Stuffed Meatballs. Each serving comes out to be 594 Calories, 44.8g Fats, 3.8g Net Carbs, and 36.8g Protein.
|Italian Stuffed Meatballs||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|1 1/2 lb. Ground Beef (80/20)||1740||138||0||0||0||114|
|1 tsp. Oregano||3||0||1||0||1||0|
|1/2 tsp. Italian Seasoning||2||0||0||0||0||0|
|2 tsp. Minced Garlic||10||0||2||0||2||0|
|1/2 tsp. Onion powder||4||0||1||0||1||0|
|3 tbsp. Tomato Paste||38||0||8||3||5||2|
|3 tbsp. Flaxseed Meal||90||5||8||6||2||5|
|2 large Eggs||120||8||1||0||1||12|
|1/2 cup Olives, sliced||200||16||0||0||0||0|
|1/2 cup Mozzarella Cheese||160||12||2||0||2||14|
|1 tsp. Worcestershire Sauce||5||0||1||0||1||0|
|Salt and Pepper to Taste||2||0||0||0||0||0|
|Per Serving ( /4 )||593.5||44.8||6.0||2.3||3.8||36.8|