Cannelloni style keto meatballs,
We all have favorite dishes, like so many Proust madeleines that awaken sweet memories in us. For my part, it’s my grandmother’s chard tart and her Niçois ravioli, stuffed with stew and chard.
Except we’re not going to lie, reproducing ravioli dough in keto mode, preparing a Niçoise stew, finding chard, it’s far from easy. As a result, I thought about a simpler and quicker version, and as I thought about it, I realized that the result would probably be reminiscent of cannelloni stuffing.
keto cannelloni-style meatballs !
Ingredients
- 500 grams Ground meat 15% fat.
- 250 grams Fresh spinach
- 2 Eggs
- 50 grams Grated Parmesan
- 50 grams Sliced onion
- 2 cloves Chopped garlic
- 200 grams Canned crushed tomatoes
- 5 c. tbsp Olive oil
- Salt and pepper
Instructions Cannelloni style keto meatballs
- Trim and rinse the spinach in plenty of water several times.
- Roughly chop the spinach with a knife and place it in a bowl.
- Add the eggs, garlic and onion, parmesan, two tablespoons of olive oil, salt and pepper.
- Add the meat and mix until you obtain a homogeneous stuffing.
- Make 6 to 8 meatballs with this stuffing and brown them over high heat with 2 tbsp. Tablespoon of olive oil.
- Once the meatballs are golden on all sides, add the crushed tomato and bring to the boil.
- Cover, lower the heat and simmer for around twenty minutes before serving, sprinkled with parmesan.
Notes
The macros expressed in the Nutrition section are those of one pellet, based on 6 large pellets.
Nutrition
Calories : 230kcal | Carbohydrates : 3g | Proteins : 21g | Lipids : 15g
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