Suzies Meatballs
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
2015-11-13 06:09:27
Serves 6
Authentic Italian Meatballs and Sauce
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
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
- 2 lbs Ground Meatloaf Mix (Pork, Beef, Veal)
- 2 eggs
- 1.5 cups Pecorino Romano cheese (reserve some for sprinkle later)
- 1/3 cup almond meal or flour
- 1/4 cup fresh chopped parsley
- 2 large cloves fresh minced garlic
- 2 tsp each fresh ground salt and pepper
- 2 tbsp EV olive oil
For the sauce
- 28oz can San Marzano whole peeled tomatoes
- 1.5 tbsp tomato paste
- 1 medium onion chopped
- 1 large cloves fresh minced garlic
- 1/4 cup fresh chopped parsley
- 6 leaves fresh chopped basil
- fresh ground salt and pepper to taste
For the Meatballs
- In a large glass bowl add first 7 ingredients.
- Gently mix well.
- Heat a large dutch oven or similar large pot on medium heat with olive oil.
- Form meatballs approximately 2" round. (around 12)
- In batches brown meatballs on all sides.
- Set browned meatballs aside on a plate.
For the Sauce
- Add onions and tomato paste to pot and cook using meatball oil still in the pot.
- Sauté 3-5 min.
- Then sauté in the garlic and parsley.
- Add the can of tomatoes and juice.
- Mash up the tomatoes with a large spoon or tongs.
- Add basil.
- Add salt and pepper to taste.
- Place meatballs single layer in the pot and add any drippings.
- Cover and simmer on low for 30 minutes max.
- Stir occasionally.
Notes
- This is a fresh sauce and should only cook for 30 minutes max. If it gets dark it is burnt!
Adapted from Suzie M.
Adapted from Suzie M.
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
Spaghetti squash
2015-11-13 07:04:36
Serves 4
A simple and quick recipe for Spaghetti squash
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
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
- 4 cups Spaghetti squash - Aprox. 1 large.
- fresh ground salt and pepper
- 1 tbsp butter
Instructions
- Cut the squash in half the long way.
- Scrape out the seeds
- Season with fresh ground salt and pepper.
- Place in a microwave safe plastic bag. Pierce the bag with a few vent holes
- Microwave on high for 10 minutes or until a fork can pierce the flesh easily.
- Shred flesh with a fork.
- Add butter. (optional)
Notes
- I'm not really a fan of Microwave cooking but my wife Lisa makes it this way and it comes out amazing every time.
- Net carb count on a cup of Spaghetti squash is only 5 grams.
EverydayKetoGourmet http://www.everydayketogourmet.com/wp/
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