BAKED MEATBALLS | with cauliflower rice, low-carb recipe

Easy Oven Baked Meatballs are an Italian-style meatball recipe made with cauliflower rice instead of bread crumbs. This is an easy, healthy low-carb recipe that bakes in the oven in just 20 minutes. Packed with protein and veggies, they are perfect for a busy weeknight meal or made in advance for meal prep! 👉🏻 Sign up for my emails (& never miss a recipe!): 📚 Order my Clean & Delicious Cookbook: 🖨 PRINT RECIPE: ☀️ Grab my FREE 3-part, mind-body weight loss video training: 🍲 Favorite Foods & Kitchen Tools: Good Culture Cottage Cheese: Sprouted Bread: My Kitchen Knife: Favorite Sea Salt: 💛 Let’s Connect: Website: Instagram: Facebook: Pinterest: Twitter: TIME STAMPS 0:00 How to make oven-baked meatballs 0:21 I love meatballs! 0:37 Meatballs are a great meal-prep ingredient 0:56 Getting started 1:42 Mixing the ingredients 3:20 Rolling the meatballs 3:44 Baking the meatballs 3:58 Storing the meatballs 4:30 My favorite way to serve these meatballs 5:10 Let me know what you think! 5:33 Outro BAKED MEATBALL RECIPE 2 pounds lean ground beef 2 eggs 1 cup cauliflower rice 1/3 cup parsley, chopped 1 teaspoon sea salt 1/2 teaspoon black pepper 1 tablespoon garlic powder 2 teaspoons onion powder 1 teaspoon dried oregano Preheat oven to 400°F. Line a rimmed baking sheet (half sheet pan) with parchment paper and set aside. In a large mixing bowl, combine ground beef, eggs, cauliflower rice, cilantro, salt, pepper, garlic powder, onion powder, and oregano. Use your hands to gently combine everything together, being careful not to over-mix. Scoop a heaping tablespoon of the mixture into your palms, and roll into 1-2 inch meatballs (I usually get 35-40 meatballs). Place each meatball onto the lined baking sheet Place the baking sheet in the oven and bake the meatballs for 18-20 minutes. Serve over zucchini noodles, spaghetti squash, or your favorite pasta, topped with marinara sauce or fresh pesto. NOTES Storing leftovers: Store leftover meatballs in an airtight container or even a ziplock bag and keep in the fridge for up to 5 days. Reheat in the microwave or you can even warm them up in sauce on the stovetop. Freeze: Once completely cool, place on a sheet pan and cover loosely with plastic wrap. Flash freeze for 2 hours. Transfer the partially frozen meatballs to a freezer-safe gallon ziplock bag. Freeze for up to 3 months. To enjoy, thaw overnight in the refrigerator or warm them straight from the freezer in the microwave at 50% power till heated through. NUTRITIONAL INFO Serving: 1meatball | Calories: 37kcal | Carbohydrates: | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: | Monounsaturated Fat: 1g | Trans Fat: | Cholesterol: 16mg | Sodium: 19mg | Potassium: 107mg | Fiber: | Sugar: | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg Disclaimer: product links may include affiliate links. #meatballs #bakedmeatballs #lowcarbrecipes