Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Sean's Keto Meatballs Baked with Cheese served over Keto Pollenta

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.



This is a seriously delicious comfort meal but still hits every requirement for full keto eaters. Rich saucy meatballs served over a Keto friendly ‘Pollenta’.
Ingredients
Meatballs
500g (1lbs) ground pork
500g regular ground beef
2 large eggs
1/2 chopped onion
2 garlic cloves
Salt & pepper to taste
300g mozzarella cheese, grated
1 large tin Chopped tomatoes (or a sugar-free commercial pasta sauce bottle)
2 tablespoons dried italian herb mixture
Method:
To make meat balls, get up garlic and onion till soft and tender.
In a large bowl combine the ground meat, spices, egg.
When well combined roll into 2 inch meatballs and place on a baking tray with parchment paper. Should make about 18-24 meatballs.
You might need an extra baking tray. Bake in a preheated oven at 350 for 30 min.
When cooked transfer to a big enough pit and cover with tomato sauce and cheese.
Bake covered for another 20 minutes and open the pot to grill off the cheese for the last 5 minutes.
Keto Polenta
TRH Sean's Keto meatballs baked with cheese served over keto Pollenta
Ingredients
1 large eggplant (Aubergine) peeled and diced into 1cm chunks
2 rashers bacon
150g fresh grated Parmesan cheese
2 teaspoons dried oregano
1 chopped onion
1/2 cup bone broth
Method:
Fry up onion, bacon and Aubergine in a skillet on medium heat to soft and tender. Transfer to a bowl or food processor. I blend with a stick blender.
Add in the oregano, bone broth, blend till you get a smooth paste.
Return to skillet and add a pinch of salt and pepper.
On a low heat keep writing to reduce some moisture and thicken the polenta.
You can choose how stiff you want it.
Either slightly softer or more firm.
Stir in the grated Parmesan and serve to bowls.
Add 4 meat balls per serving.
This will make at least 4 servings with plenty left over meat balls.
Enjoy
Prepared, tried and tested by: Sean Swart

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

8 thoughts on “Sean's Keto Meatballs Baked with Cheese served over Keto Pollenta”

Leave a Comment