For a while we got away from eating low-carb meals. I mean, it requires that I cook, and cooking is not my favorite thing. But, I also get sick of deciding what to eat from a restaurant.
So, I decided to hit up Pinterest and find some new recipes that I haven’t tried before, and that I think my family might like also. Unfortunately, my daughter – the diabetic one – has become SUPER picky about what she eats, so I can’t guarantee that she’ll eat anything I make.
One of the recipes I chose is this Low Carb Lasagna Meatballs Recipe from I breath I’m hungry blog. Since we are on a pretty strict budget after going on our first ever family vacation recently, there are a few things I changed based on what I could afford and what was available locally.
Next time, I’ll change one thing to make it better, but that’s all it needed. I’ll use some added mozzarella cheese in the cottage cheese puree to help thicken it up a little.
Here’s what I did. In order.
I made the meatballs according to her recipe by using 1lb burger, and 1lb ground country sausage. I used my own mixture of Italian seasonings, plus onion powder and garlic powder. I also used good shredded parmesan cheese from the deli area. I originally thought it would be more expensive than the powdered kind, but it wasn’t.
I baked them in my oven on parchment paper in two batches. Mine are not pretty by any means. They are flat on one side, but they taste pretty darn good!
While those were cooking, I made the sauce, and pureed my cottage cheese. I don’t know if the carb counts are exactly the same, so you might need to do your own math, based on which version of this recipe you try out.
For the sauce, I used 1 14.5oz can of diced tomatoes. My store didn’t have a no-sugar added version. I could have bought fresh tomatoes, but again, we were talking price here and I’m still learning how to figure out how much of one thing equals another. In this case, how many of what size tomatoes equals one can? Yeah, I’ll just use a can thanks.
I added again, my Italian seasoning and some added garlic and onion powder. I’m guessing my carb count is higher than hers for this part of the recipe – but my philosophy here is “do as well as you can with what you have available”.
For the casserole part, I pureed cottage cheese because a container of it was only $1.69, but the ricotta cheese was $4.59. However, my puree came out a little too wet when added to the sauce. So, next time, I’ll mix in some of the mozzarella with it to help thicken it up. Maybe that will work?
Here’s the fun part! Layering it all together. Since this happened on my birthday, I got to use my new NuWave Oven, which I’m pretty impressed with.
My stove /oven is really old and I’m not sure it cooks so evenly. But, because my NuWave was new to me, I also had to guess at how long to bake the whole thing. My meatballs were frozen from earlier, but I went ahead and added them to the pan because you can cook meat from frozen in the NuWave.
So, I layered.
3. cottage puree
4. more sauce
5. more puree
In the original recipe, you are supposed to top it all off with shredded mozzarella, but I forgot because I was hungry and excited to use the new oven. Have I told you how much I don’t really enjoy cooking?
The results were pretty darn good. Even without the added cheese on top, it developed a little bit of a crust and only took 25 minutes to bake (from frozen with no pre-heating required).
- 1 lb ground country sausage
- 1 lb ground chuck (or turkey if you prefer)
- ⅓ cup almond flour
- 2 eggs
- 1 Tbsp Italian herb blend (dried parsley oregano)
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ cup grated Parmesan cheese
- 1 14.5oz can of diced tomatoes.
- 2 Tbl Italian herb mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp olive oil
For the casserole:
- 1 16oz container of whole fat cottage cheese – pureed
- 1½ cups whole milk mozzarella cheese, shredded (will add these to the puree next time)
- Combine all ingredients for the meatballs.
- Mix completely.
- Form as many 1.5 inch balls as you can.
- Put on parchment lined baking pan and cook at 375 for 15 minutes.
- Line a baking dish of your size choice (I chose what would fit in my NuWave Oven) with the meatballs.
- Top with a layer of sauce.
- Top with a layer of cheese puree.
- Bake at 375 for about 30 minutes in a traditional oven. (I cooked mine in a round cake pan for 25 minutes in my NuWave oven with frozen meatballs and it was great).
Notes: I did not use all my meatballs, sauce or puree. I froze the meatballs and put the sauce in the fridge because I figured we’d have some more this week. However, I would think you could put this all together in a freezable container and it would be fine.
2307 / 8 servings = 288 calories per serving.
81 carbs – 16 fiber = 65 / 8 servings = 8.12 net carbs per serving.
I think you might get more than 8 servings out of this whole dish. However, the original recipe calls for 4 meatballs with sauce per serving. So, it probably depends on the size of the meatballs.