Suzies Meatballs

meatballs

Mains | November 15, 2015 | By

Good friends of ours, Stan and Suzie shared this recipe years ago and I have been making Suzies Moms’ Meatballs ever since. If you can find a friend of Italian heritage that is willing to part with her family recipe – learn it and love it as we have.

It’s simple and yet authentic and always makes the kitchen smell so good.

Thanks Suzie! I have only adjusted one thing to make these lower carb and you would never know!

Suzies Meatballs
Serves 6
Authentic Italian Meatballs and Sauce
Print
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
3351 calories
74 g
1319 g
182 g
345 g
68 g
1934 g
8307 g
21 g
0 g
98 g
Nutrition Facts
Serving Size
1934g
Servings
6
Amount Per Serving
Calories 3351
Calories from Fat 1615
% Daily Value *
Total Fat 182g
280%
Saturated Fat 68g
341%
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 83g
Cholesterol 1319mg
440%
Sodium 8307mg
346%
Total Carbohydrates 74g
25%
Dietary Fiber 11g
43%
Sugars 21g
Protein 345g
Vitamin A
100%
Vitamin C
177%
Calcium
236%
Iron
122%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the meatballs
  1. 2 lbs Ground Meatloaf Mix (Pork, Beef, Veal)
  2. 2 eggs
  3. 1.5 cups Pecorino Romano cheese (reserve some for sprinkle later)
  4. 1/3 cup almond meal or flour
  5. 1/4 cup fresh chopped parsley
  6. 2 large cloves fresh minced garlic
  7. 2 tsp each fresh ground salt and pepper
  8. 2 tbsp EV olive oil
For the sauce
  1. 28oz can San Marzano whole peeled tomatoes
  2. 1.5 tbsp tomato paste
  3. 1 medium onion chopped
  4. 1 large cloves fresh minced garlic
  5. 1/4 cup fresh chopped parsley
  6. 6 leaves fresh chopped basil
  7. fresh ground salt and pepper to taste
For the Meatballs
  1. In a large glass bowl add first 7 ingredients.
  2. Gently mix well.
  3. Heat a large dutch oven or similar large pot on medium heat with olive oil.
  4. Form meatballs approximately 2" round. (around 12)
  5. In batches brown meatballs on all sides.
  6. Set browned meatballs aside on a plate.
For the Sauce
  1. Add onions and tomato paste to pot and cook using meatball oil still in the pot.
  2. Sauté 3-5 min.
  3. Then sauté in the garlic and parsley.
  4. Add the can of tomatoes and juice.
  5. Mash up the tomatoes with a large spoon or tongs.
  6. Add basil.
  7. Add salt and pepper to taste.
  8. Place meatballs single layer in the pot and add any drippings.
  9. Cover and simmer on low for 30 minutes max.
  10. Stir occasionally.
Notes
  1. This is a fresh sauce and should only cook for 30 minutes max. If it gets dark it is burnt!
Adapted from Suzie M.
beta
calories
3351
fat
182g
protein
345g
carbs
74g
more
Adapted from Suzie M.
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
 So now that you have these great meatballs… where are you gonna put em? We still make pasta for my daughters but Lisa and have moved on to Spahgetti Squash. So easy to prepare and such a great lower carb alternative. If you are planning this meal for dinner be sure to save most of your carbs for later in the day. It will be so worth it – Mangia!

Spaghetti squash
Serves 4
A simple and quick recipe for Spaghetti squash
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
233 calories
29 g
31 g
14 g
3 g
8 g
421 g
226 g
11 g
0 g
4 g
Nutrition Facts
Serving Size
421g
Servings
4
Amount Per Serving
Calories 233
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 31mg
10%
Sodium 226mg
9%
Total Carbohydrates 29g
10%
Dietary Fiber 7g
27%
Sugars 11g
Protein 3g
Vitamin A
17%
Vitamin C
14%
Calcium
11%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 cups Spaghetti squash - Aprox. 1 large.
  2. fresh ground salt and pepper
  3. 1 tbsp butter
Instructions
  1. Cut the squash in half the long way.
  2. Scrape out the seeds
  3. Season with fresh ground salt and pepper.
  4. Place in a microwave safe plastic bag. Pierce the bag with a few vent holes
  5. Microwave on high for 10 minutes or until a fork can pierce the flesh easily.
  6. Shred flesh with a fork.
  7. Add butter. (optional)
Notes
  1. I'm not really a fan of Microwave cooking but my wife Lisa makes it this way and it comes out amazing every time.
  2. Net carb count on a cup of Spaghetti squash is only 5 grams.
beta
calories
233
fat
14g
protein
3g
carbs
29g
more
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

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