Italian Meatballs with Parmesan Cream Sauce

Italian Meatballs with Parmesan Cream Sauce

Brian often says that one of the meals he misses most from our days of high carb eating is a pile of pasta with meat and red sauce. Well, we’ve upon occasion splurged on marinara, serving it over zucchini instead of pasta, but here’s a way I came up with to get the Italian flavor without the carbs.

I made the meatballs from scratch — just mixed ground beef with some dried oregano and basil, garlic powder, onion powder, and freshly ground black pepper. I like them just that simple; you could add some crushed pork rinds if you prefer them a bit “breadier,” and crushed red pepper flakes are a nice addition if you like a little zing. Shape into 2″ meatballs, place on a baking sheet, and bake for 20 minutes at 375 degree oven.

The sauce is a variation of my basic magic high fat cream sauce. Melt 4 tablespoons butter in a saucepan; whisk in 2 tablespoons cream cheese, stirring until mostly incorporated; whisk in 1/3 cup heavy cream, stirring until smooth; add 1/3 cup shredded parmesan, stirring until melted and smooth.

Sprinkle a little extra shredded parmesan on top for fun, and you’ve got an easy Italian meal without all those pesky carbs for which they are so famous!

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