This recipe makes four bombs and they each have 4g of carbohydrate. We have meatball recipes separately on this site.
- 120g grated mozzarella
- 65g almond flour
- 2 tbsp full fat cream cheese
- 1 medium egg
- 1/2 tsp dried herbs
- 2 tbsp butter
- 1 garlic clove
- 4 cooked meatballs
- 8 tbsp passata
Pre-heat the oven to 180c and prepare a baking sheet with a layer of greaseproof paper. Put the mozzarella and cream cheese in a bowl and microwave for 30 seconds – stir. Add the egg and almond flour and mix to a dough. Divide into 4 equal parts and flatten out gently with the palm of your hand. Place a meatball in the centre of each circle and top with a good dollop of passata and a sprinkle of mozzarella. Bring the sides up and around the meatball and squeeze together at the top to form a parcel. Crush the garlic clove and melt with the butter. Spoon the butter over each of the bombs and sprinkle with herbs. Cook in the oven for about 20 minutes or until golden brown. Devour immediately.
Published by kaitiscotland
I am a Scottish doctor who is working to improve the outcomes for people who have diabetes using a low carb diet, and advanced insulin techniques when necessary. Professionally I provide expert witness reports in the clinical forensic and family medicine areas and I also provide complementary therapies. I enjoy cooking, cinema, reading, travel and cats.
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2 thoughts on “Low carb store: Meatball bombs”
I like the last part, where we do the devour immediately.
Rick said “I like the last part, where we do the devour immediately.”
LOL! So do I …
Sounds a delicious recipe, thank you.
All the best Jan