Gluten Free Meatballs with Bacon Tomato Sauce
It has been approximately 1 month since I posted a recipe with bacon. We are due for some bacon, guys! These gluten free meatballs with bacon tomato sauce are so flavorful and perfectly saucy. Serve these babies up with a side of lemony kale and you have the perfect low carb dinner. No noodles here!
This recipe was inspired by the show Guys Grocery Games. I know, another Food Network reference. Don’t you know that’s all I watch!? Well that, and HGTV, DIY Network, and CBS. I really don’t watch that much TV…seriously. I will say that my guilty pleasure is the show Texas Flip and Move on DIY Network. Man that’s embarrassing to say, but it’s true. I like the show a lot better now that the Young Guns are gone. They brought too much drama. Any who, do you have any TV guilty pleasures?
Back to what I was talking about. This recipe is inspired by the show Guys Grocery Games. Specifically, Chef Beaux made meatballs with a bacon gravy and he put it over noodles, of course. I was like, what? I have to make that! But, No noodles here, y’all! You can definitely use zucchini noodles, though. Check out my post “5 low carb substitutes for pasta” for more low carb noodle inspiration!
I know what you’re thinking…meatballs are meat, so they must be gluten free. Or maybe you’re thinking…duh, these gluten free meatballs don’t have breadcrumbs like almost every meatball recipe on the planet. Either way, you’re welcome because we don’t need any stinkin breadcrumbs! Just parmesan cheese, and lots of it.
I have another confession…I did not make this sauce from scratch. Well, I cooked the bacon which is part of the sauce, but I didn’t make the sauce. Don’t hate me. Actually, you should love me because the sauce I use and recommend is so amazing and flavorful, you will never make homemade sauce again. That sauce would be Rao’s Marinara. I love Rao’s Marinara because it only has 3 net carbs per 1/2 cup serving! But I buy it at Thrive Market because it is much cheaper.
Let me get to this lemony kale. It is so basic, i’m not even sure it counts as a recipe. All I did is throw a bag of chopped frozen kale in a skillet with a lid and some avocado oil, salt, and lemon juice. I cooked it until it was tender. That’s it! I love to have frozen chopped kale on hand at all times. I put it in my daily low carb smoothies, and I eat it as a side dish all. the. time.
- 8 slices thick cut bacon , cut into lardons
- 2 lbs ground chuck or sirloin
- 3/4 cup grated parmesan
- 1/3 cup chopped fresh parsley
- 2 tbsp olive oil
- 2 eggs , beaten
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 jar Rao's Marinara
- Fry bacon in a heavy bottomed skillet (such as cast iron) over medium heat until crispy
- Remove bacon from pan and let drain on paper towels, leave bacon fat in pan
- Combine ground beef, parmesan, parsley, olive oil, eggs, salt, and pepper in a large bowl being careful not to overwork the meat.
- Roll mixture into 18 meatballs. You can bake the meatballs or you can fry the meatballs. I will give instructions for both.
- To bake the meatballs: pre-heat the oven to 400F and bake meatballs on a parchment or foil lined baking sheet for 15 minutes.
- To fry the meatballs: using reserved bacon grease and heavy skillet, fry each meatball over medium heat until brown on all sides. Remove from skillet and drain on paper towels.
- Remove any remaining bacon grease and add meatballs to the pan. Add the jar of marinara sauce and roll the meatballs around to coat. Let meatballs simmer for 30 minutes.
- Serve meatballs garnished with crispy bacon and a side of lemony kale.