Balancing a busy career and a love for cooking can be a challenge, but that's where recipes like these Low Carb Mini Meatball Parmesan Cups come in handy. Inspired by the classic Italian-American dish, Chicken Parmesan, these bite-sized delights offer all the comforting flavors without the carb overload. Perfect for a weeknight dinner or a casual get-together, they're easy to prepare and sure to impress. Plus, they make for a great meal prep option, allowing you to enjoy a delicious homemade meal even on your busiest days.
These mini meatball parmesan cups pair wonderfully with a simple green salad dressed with a light vinaigrette, which adds a refreshing contrast to the rich flavors of the dish. For a more substantial meal, consider serving them alongside roasted vegetables or a cauliflower mash to keep things low carb. A glass of red wine or sparkling water with a slice of lemon can also complement the savory notes beautifully.
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Low Carb Mini Meatball Parmesan Cups
Servings: 12 mini cups
Ingredients
1 pound ground beef or turkey
1/4 cup grated Parmesan cheese
1/4 cup almond flour
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup marinara sauce (sugar-free)
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish (optional)
1/4 cup grated Parmesan cheese
1/4 cup almond flour
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup marinara sauce (sugar-free)
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish (optional)
Directions
Preheat your oven to 375°F (190°C) and lightly grease a muffin tin.
In a large bowl, combine the ground beef, Parmesan cheese, almond flour, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and place one meatball into each muffin cup.
Spoon a tablespoon of marinara sauce over each meatball.
Top each meatball with a generous sprinkle of mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the cheese is bubbly and golden brown.
Remove from the oven and let cool slightly before removing from the muffin tin.
Garnish with fresh basil leaves if desired and serve warm.
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Variations & Tips
For a spicier kick, add a pinch of red pepper flakes to the meatball mixture. You can also experiment with different cheeses, such as provolone or asiago, for a unique twist. If you're not concerned about carbs, using panko breadcrumbs instead of almond flour can give the meatballs a lighter texture. For a vegetarian version, try using a plant-based meat substitute and adjust the cooking time as needed.