Ingredients

For the Meatballs:

  • 1 pound ground beef (or a mix of beef and pork)
  • 1/4 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

For the Stuffed Mushrooms:

  • 16-20 large button mushrooms, stems removed and cleaned
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup marinara sauce (sugar-free)
  • 1/4 cup shredded mozzarella cheese
  • Fresh chopped parsley for garnish

Instructions

Prepare the Meatballs:

  1. Preheat Oven:
  • Preheat your oven to 375°F (190°C).
  1. Mix Meatball Ingredients:
  • In a mixing bowl, combine ground beef, almond flour, grated Parmesan cheese, egg, garlic powder, onion powder, dried oregano, salt, and pepper. Mix well until everything is evenly combined.
  1. Form Meatballs:
  • Take small portions of the meatball mixture and roll them into bite-sized meatballs. Place them on a baking sheet lined with parchment paper.
  1. Bake Meatballs:
  • Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and nicely browned. Remove from the oven and set aside.

Prepare the Mushrooms:

  1. Prep Mushrooms:
  • While the meatballs are baking, place the cleaned mushrooms on a separate baking sheet. Drizzle them with olive oil and season with salt and pepper. Toss gently to coat.
  1. Bake Mushrooms:
  • Bake the mushrooms in the oven for about 10 minutes. This helps to partially cook them and release some of their moisture.
  1. Cool and Blot:
  • Remove the mushrooms from the oven and let them cool slightly. Blot any excess moisture from the mushroom caps using a paper towel.

Assemble the Stuffed Mushrooms:

  1. Add Marinara Sauce:
  • Spoon a small amount of marinara sauce into each mushroom cap.
  1. Add Meatballs:
  • Place a meatball on top of the sauce in each mushroom cap.
  1. Add Cheese:
    • Sprinkle shredded mozzarella cheese over the meatballs.
  2. Final Bake:
    • Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

Serve:

  1. Garnish:
    • Once the mushrooms are done, remove them from the oven and let them cool for a minute or two. Garnish with fresh chopped parsley before serving.
  2. Enjoy:
    • Serve the Keto Meatball Stuffed Mushrooms as an appetizer or a main dish, depending on the quantity. They can be enjoyed warm and are great for parties or gatherings.

Freezing Instructions

To Freeze:

  • Prepare Meatballs: Form and bake the meatballs as per instructions, then let them cool completely.
  • Prepare Mushrooms: Clean and prepare the mushrooms, but do not bake them.
  • Assemble: Add marinara sauce to the mushroom caps, place a meatball on top, and sprinkle with cheese.
  • Freeze: Place the assembled stuffed mushrooms on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag.

To Reheat:

  • Bake: Preheat oven to 375°F (190°C) and bake the frozen stuffed mushrooms for 20-25 minutes, or until heated through and cheese is melted and bubbly.

Nutrition Facts (Per Serving)

  • Serving Size: 2 stuffed mushrooms
  • Calories: 150 kcal
  • Carbohydrates: 4 g
  • Protein: 12 g
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Cholesterol: 40 mg
  • Sodium: 300 mg
  • Potassium: 200 mg
  • Fiber: 2 g
  • Sugar: 2 g
  • Calcium: 50 mg
  • Iron: 1 mg

Enjoy your flavorful and keto-friendly stuffed mushrooms!