Dive into these juicy meatballs paired with a zesty roasted bell pepper tomato sauce. Big on flavour, this delectable sauce is well-worth the effort, just like any homemade spaghetti sauces. For added convenience, prepare the roasted bell peppers ahead of time and incorporate them into a variety of dishes!

Ingredients

2 lbs (approx. 0.9 kg) ground beef
2 red bell peppers
1 ½ cups crushed tomatoes
1 cup water
1/4 cup grated parmesan
2 garlic cloves, minced
2 Tbsp extra virgin olive oil, divided
1 Tbsp dry basil
2 tsp monkfruit sweetener
1 tsp onion powder
Salt and pepper, to taste

Yields: 6 servings
Per serving*:
Calories: 451
Net carbs: 5
Protein (grams): 48
Fat (grams): 24

Prep time: 15 min
Cook time: 1 hr 10 min
Total time: 1 hr 25 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 450°F (230°C) with the rack positioned in the center.

Evenly rub the red bell peppers with 1 Tbsp of olive oil and place on a baking tray.

Roast the bell peppers for approx. 30 min, turning every 5 min to ensure an even char. Once roasted, remove and allow to cool.

While the bell peppers roast, prepare the meatballs. In a large mixing bowl, combine ground beef, parmesan, basil, and garlic. Season to taste with salt and pepper, mixing well but ensuring not to overwork the meat.

Shape the mixture into 1-inch meatballs and arrange them on a baking tray, spacing them out.

Once the bell peppers are roasted, reduce the oven temperature to 350°F (175°C). Once it reaches the desired temperature, bake the meatballs for 20-25 min, turning them halfway through.

Peel the roasted bell peppers, discarding seeds and membranes. Chop them and set aside.

In a large pot, heat the remaining olive oil over medium-high heat. Add the chopped bell peppers, onion powder, and monkfruit. Season to taste with salt and pepper, and sauté for 2-3 min.

Add the crushed tomatoes and water, stirring frequently until the mixture reaches a simmer.

Lower the heat to medium-low, cover, and let the sauce simmer for 10 min.

Use an immersion blender to smooth out the sauce, or transfer it to a blender, pulse, then return it to the pot.

Once the meatballs are done baking, transfer them to the sauce. Stir to combine, cover, and let them simmer together for an another 5-8 min.

Serve these flavourful meatballs atop keto pasta, konjac noodles, or a bed of spinach. Alternatively, nestle them into a low-carb bun for a meatball sandwich. The possibilities are endless! Enjoy!