You can't go wrong with these meatballs filled with applesauce, zucchini, and green onions with no refined flours and only 9 carbs per serving. Pair with spaghetti squash or a low carb pasta and your favorite marinara sauce.
In a small bowl stir together egg, applesauce, zucchini, green onions, salt, and Italian seasoning.
In a large bowl combine ground beef and bread crumbs. Fold the egg mixture into beef mixture; mix well. Cover with foil or plastic wrap and refrigerate 2 to 24 hours.
Preheat oven to 450°F. Line two 15x10x1-inch baking pans with foil. Coat foil with cooking spray; set aside. Shape beef mixture into 48 small meatballs about ¾ inch in diameter. Place meatballs in prepared baking pans. Bake 10 to 15 minutes or until cooked through (160°F), turning once.
Heat pasta sauce until warmed. Serve with the meatballs.
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Tips: For a low-carb serve-along, choose cooked spaghetti squash or steamed sliced zucchini and/or summer squash. If using hot cooked rice or pasta, use only ⅓ cup for each serving (if you like, add a cooked non-starchy vegetable, such as spinach, onion, mushrooms, or zucchini, to bulk up the rice or pasta).
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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Serving Size 6 servings (48 meatballs)
Servings 18
- Amount Per Serving
- Calories 164
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2g10%
- Cholesterol 78mg26%
- Sodium 430mg18%
- Potassium 541mg16%
- Total Carbohydrate 9g3%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a small bowl stir together egg, applesauce, zucchini, green onions, salt, and Italian seasoning.
In a large bowl combine ground beef and bread crumbs. Fold the egg mixture into beef mixture; mix well. Cover with foil or plastic wrap and refrigerate 2 to 24 hours.
Preheat oven to 450°F. Line two 15x10x1-inch baking pans with foil. Coat foil with cooking spray; set aside. Shape beef mixture into 48 small meatballs about ¾ inch in diameter. Place meatballs in prepared baking pans. Bake 10 to 15 minutes or until cooked through (160°F), turning once.
Heat pasta sauce until warmed. Serve with the meatballs.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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