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These meatballs are perfect for a cocktail party or any special occasion. They are flavoured with Italian herbs, marinara sauce and topped with olives. With a hidden surprise inside, these meatballs will disappear from your table before you even know it. If you make the meatballs in advance and need to reheat them, have a look at these great tips at The Kitchn. For more healthy ideas, check out my keto party recipes!
Hands-on Overall
Nutritional values (per serving)
Net carbs1 grams
Protein6.9 grams
Fat9.3 grams
Calories117 kcal
Calories from carbs 4%, protein 24%, fat 72%
Total carbs1.5 gramsFiber0.5 gramsSugars0.5 gramsSaturated fat3 gramsSodium224 mg(10% RDA)Magnesium15 mg(4% RDA)Potassium124 mg(6% EMR)
Ingredients (makes 20-25 meatballs)
Meatballs:
- 500 g ground beef (1.1 lb)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup almond flour (50 g/ 1.8 oz) or 1/2 cup coconut flour (30 g/ 1.1 oz)
- 1 cup diced mozzarella, 20-25 pieces (132 g/ 4.7 oz) - use the low-moisture pizza type
- 1 tsp salt or to taste (I like pink Himalayan)
- freshly ground black pepper
Sauce and Topping:
- 1/2 cup Homemade Marinara Sauce (120 g/ 4.2 oz)
- 20-25 pitted olives, green or black (60 g/ 2.1 oz)
- fresh basil for garnish
Tip: If served for dinner, it will be enough for four people. Try the meatballs on top of cauli-rice or zucchini noodles.
Instructions
- Preheat the oven to 230 °C/ 450 °F. Dice the mozzarella in 20-25 equal sized pieces. Place it in the freezer for 30-60 minutes. Freezing the cheese will prevent it from leaking out while baking. Place the meat, egg, minced garlic, thyme, oregano, ...
- ... almond flour, salt and pepper into a bowl. Mix until well combined using your hands or a mixer.
- Divide the meat into 20-25 pieces (I made 20). Remove the cheese from the freezer.
- Take each piece and flatten using your hands. Place a piece of the mozzarella cheese in the middle and fold the meat over it.
- Briefly roll between hands and place on a baking tray lined with parchment paper or a non-stick baking mat. Place in the oven and bake for 13-15 minutes.
- Meanwhile, prepare the Marinara Sauce. Place the marinara sauce in a large pan and heat up over a medium heat.
The first time I made this recipe, I used too much marinara sauce (photo below) which I then used to make another batch of meatballs.
- Take the meatballs from the oven and place in the pan with marinara sauce. Using a spoon or a spatula, cover with the sauce from all sides. Drain the olives (I used both green and black Kalamata olives).
- Insert a toothpick into each olive and then into each meatball. Garnish with freshly chopped basil and enjoy!
Tip: You can serve the marinara sauce separately from the meatballs by dipping into it.
Ingredients
- 500 g ground beef (1.1 lb)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup almond flour (50 g/ 1.8 oz) or 1/2 cup coconut flour (30 g/ 1.1 oz)
- 1 cup diced mozzarella, 20-25 pieces (132 g/ 4.7 oz) - use the low-moisture pizza type
- 1 tsp salt or to taste (I like pink Himalayan)
- freshly ground black pepper
- 1/2 cup Homemade Marinara Sauce (120 g/ 4.2 oz)
- 20-25 pitted olives, green or black (60 g/ 2.1 oz)
- fresh basil for garnish
Instructions
- Preheat the oven to 230 °C/ 450 °F. Dice the mozzarella in 20-25 equal sized pieces. Place it in the freezer for 30-60 minutes. Freezing the cheese will prevent it from leaking out while baking. Place the meat, egg, minced garlic, thyme, oregano, ...
- ... almond flour, salt and pepper into a bowl. Mix until well combined using your hands or a mixer.
- Divide the meat into 20-25 pieces (I made 20). Remove the cheese from the freezer.
- Take each piece and flatten using your hands. Place a piece of the mozzarella cheese in the middle and fold the meat over it.
- Briefly roll between hands and place on a baking tray lined with parchment paper or a non-stick baking mat. Place in the oven and bake for 13-15 minutes.
- Meanwhile, prepare the Marinara Sauce. Place the marinara sauce in a large pan and heat up over a medium heat.
The first time I made this recipe, I used too much marinara sauce (photo below) which I then used to make another batch of meatballs.
- Take the meatballs from the oven and place in the pan with marinara sauce. Using a spoon or a spatula, cover with the sauce from all sides. Drain the olives (I used both green and black Kalamata olives).
- Insert a toothpick into each olive and then into each meatball. Garnish with freshly chopped basil and enjoy!
Tip: You can serve the marinara sauce separately from the meatballs by dipping into it.
Nutrition (per meatball)
Calories117kcal
Net Carbs1g
Carbohydrates1.5g
Protein6.9g
Fat9.3g
Saturated Fat3g
Fiber0.5g
Sugar0.5g
Sodium224mg
Magnesium15mg
Potassium124mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 1 g | 6.9 g | 9.3 g | 117 kcal |
| Beef, minced (ground), raw, grass-fed |
| 0 g | 4.3 g | 5 g | 64 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.3 g | 0.2 g | 4 kcal |
| Garlic, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Oregano, dried |
| 0 g | 0 g | 0 g | 0 kcal |
| Thyme, dried |
| 0 g | 0 g | 0 g | 0 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.2 g | 0.5 g | 1.3 g | 15 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 0.4 g | 1.6 g | 1.3 g | 19 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Marinara sauce |
| 0.3 g | 0.1 g | 1 g | 10 kcal |
| Green olives |
| 0 g | 0 g | 0.2 g | 2 kcal |
| Black olives |
| 0 g | 0 g | 0.2 g | 2 kcal |
| Basil, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
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