Description
Keto Lazy Pasta and Meatballs is a hefty Italian dish to enjoy when you’re hungry! Perfect for dinner. The recipe uses Keto Low-Carb pasta noodles, beef, pork, garlic, Italian seasonings, onions, celery, and bacon. If you are hunting for a rich and satisfying Keto Low-Carb Italian pasta and meatball recipe paired with wine, check out this recipe!
Ingredients
Pasta Noodles:
2 1/2 to 3 cups almond flour
3 teaspoons xanthan gum
1/4 cup flax meal.
4 eggs
1 teaspoon olive oil
Meatballs:
2 pounds grass-fed ground beef
1 pound ground pork
4 cloves garlic, minced
1 egg
1 tablespoon chopped fresh parsley
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
Pasta and Bolognese Sauce:
1 teaspoon olive oil
3 red onions, peeled and chopped
3 cloves of garlic, minced
3 sticks of celery, trimmed and chopped into 1/4 inch pieces 2 sprigs of fresh rosemary, stems removed
2 slices sugar-free bacon, cut into small pieces
1/2 pound grass-fed lean ground beef
3 cans (400 g) chopped tomatoes (sodium reduced) (sugar-free)
1 tablespoon tomato purée (sugar-free)
1/4 cup of light whipping cream
1 tablespoon red wine vinegar
2 dried bay leaves
1 cube gluten-free beef stock
Freshly grated Parmigiano -Reggiano (for garnish)
Fresh Italian flat-leaf parsley (for garnish)
Instructions
- These Keto Low-Carb pasta or noodles are very dense and filling. Make the dough in a bowl and by hand or in a food processor or mixer. (Mixer is easiest.) Place all ingredients in the bowl. Mix well. If making by hand pull the dough together with your hands. Start with 2 ½ cup of almond flour. Add more if needed. Dough should be firm. Transfer to a clean bowl. Cover and refrigerate for 24 hours.
- When ready to use, cut the dough in half. Cover half of the dough ball with a wet cloth. Transfer the other half to a large piece of parchment paper. Flatten the ball on the parchment. Using the flat side of a long knife or pastry cutter, shape the ball into a 4” X 4” square. Top the square with another sheet of parchment paper. Using a rolling pin, and roll out a square about 8” X 8”. Lift the top parchment paper. Using a long knife or pizza cutter, cut the dough into 1/8th-inch noodles.
- When ready to dine, boil the water. Add olive oil to water. Add the noodles. Boil the noodles for 3 minutes. Drain the noodles in a colander and run cool water over them to prevent sticking.
- To make meatballs, preheat the oven to 400 °F. Line two baking sheets with parchment. Set aside. In a bowl combine all ingredients and mix well. Shape mixture into equal-sized balls, about 2 tablespoons each. When shaping balls, don’t pack them too tightly, or they may become tough. Arrange on the lined baking sheets, about 12 per sheet. Bake in the oven for about 20 minutes, or until cooked through. Allow the meatballs to cool completely.
- To make Bolognese sauce, in a sauté pan over medium-high heat, heat olive oil. Add onions, garlic, celery, rosemary, and bacon. Cook, stirring occasionally, for 10 minutes or until bacon is crisp and onions are soft. Stir in ground beef. Turn up the heat to high and cook for 5 to 10 minutes, or until browned. Reduce heat. Add tomatoes, tomato purée, cream, vinegar, and bay leaves.
- Crumble the stock cube in 1⁄4 cup of boiling water. Add stock water to the tomato sauce mixture. Season to taste with pepper. Reduce heat to low and simmer for at least an hour, stirring occasionally. Remove bay leaves. Keep hot.
- To arrange dishes, divide pasta between plates. Cover with sauce and meatballs. Garnish with Parmesan.
Notes
- The nutritional value of this recipe is based on the Keto version and is approximate. One serving contains 13-22 net carbs. Note that this recipe can be enjoyed if you are keto maintaining, not keto dieting.
- The values provided are approximations because the exact nutritional content of a dish can vary based on several factors, including:
- Ingredient Variations: Different brands of ingredients can have slightly different nutritional compositions. For example, one brand of almond flour might have a slightly different fat or protein content compared to another brand.
- Portion Sizes: Exact measurements of ingredients can vary, especially when measuring by volume rather than weight. Small variations in ingredient amounts can affect the overall nutritional content of the dish.
- Cooking Methods: The way a dish is cooked can also affect its nutritional content. For example, frying a food in oil will increase its fat content compared to baking or boiling it.
- Recipe Variations: Recipes often allow for some flexibility in ingredient quantities or substitutions, which can lead to variations in the nutritional content of the final dish.
- Nutrient Loss: Some nutrients can be lost during cooking or preparation processes, such as boiling vegetables or draining off fat from meat.
- Due to these factors, it’s challenging to provide exact nutritional values for a recipe. The values provided are estimates based on typical ingredients and cooking methods, and actual values may vary slightly.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.
- Prep Time: 30
- Cook Time: 1.5 hours
- Category: KETO LAZY
- Method: SAUTING, BAKING, BOILING
- Cuisine: DINNER
Nutrition
- Serving Size: 1
- Calories: 1150-1300
- Sugar: 8-9
- Sodium: 900-1200
- Fat: 85-100
- Saturated Fat: 19-24
- Unsaturated Fat: 63-76
- Trans Fat: 0
- Carbohydrates: 26-37
- Fiber: 11-15
- Protein: 70-85
- Cholesterol: 270-310
