High-Protein Meatballs
Per serving (5 meatballs with sauce)
How I calculate this → Calculate your protein target →
I bake these instead of pan-frying, which means no standing over a skillet flipping meatballs in batches. A hot oven browns all sides at once, and finishing them in warmed marinara for a few minutes ties the sauce and meatballs together instead of just ladling sauce over plain baked meatballs at the end. I check for 160F with a thermometer before calling them done, not by cutting one open and guessing.
Why you'll love this
- 39g of protein per serving, no standing over a skillet
- Gluten-free and low-carb with almond flour in place of breadcrumbs
- One pan, baked and finished in sauce
Recipe
High-Protein Meatballs
Ingredients
Instructions
- Preheat the oven to 400F and line a sheet pan with parchment.
- In a large bowl, combine the ground beef, egg, almond flour, parmesan, garlic, onion, basil, oregano, salt, and pepper. Mix gently, just until combined.
- Roll into 20 meatballs, about 1.5 inches each, and arrange on the sheet pan.
- Bake for 18 to 20 minutes, until the meatballs reach 160F internally.
- Warm the marinara sauce in a large skillet or saucepan over medium heat. Add the baked meatballs and toss gently to coat, simmering for 2 to 3 minutes.
Equipment
- Sheet pan
- Large oven-safe skillet or saucepan
Notes
- I mix the meatball base just until combined and stop. Overworking ground beef pushes out moisture and makes for a denser, tougher meatball.
- Finishing the meatballs in warmed sauce for a couple of minutes, rather than just spooning sauce on at the table, is what actually ties the dish together.
Nutrition (per serving)
| Calories | 390 |
|---|---|
| Protein | 39g |
| Carbs | 8g |
| Fat | 22g |
| Fiber | 2g |
Storage
Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a covered skillet with a splash of extra sauce so they don’t dry out.
FAQ
Can I use a different ground meat?
Yes. Ground turkey or ground chicken both work, just check for 165F instead of 160F since poultry needs a higher safe temperature than beef.
Do I need to brown the meatballs in a pan first?
No. Baking at 400F browns them well enough on all sides without the extra step of pan-searing before the oven.
What can I serve these with to keep it low-carb?
Zucchini noodles or a simple green salad both work well. Regular or gluten-free pasta is the move if you’re not keeping this low-carb.
Looking for more beef dinners: the garlic butter steak bites are a faster, skillet-only option for a weeknight.