The nutritional values above are per meatball (including sauce), calculated for 20 meatballs. The nutritional value indicated per dish is only an estimate. Since the nutritional value can vary greatly depending on the brand/product you use, it has a significant impact on the overall nutritional value of a complete dish. Additionally, everyone consumes different quantities, so it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.
Polpette
The association with spaghetti is often made when it comes to Italian meatballs. However, contrary to what is often thought, this is not how these deliciously moist meatballs are eaten in Italy.
Italian meatballs are called “polpette” and are mainly eaten without spaghetti. They are made from minced meat, which can consist of meat, poultry, or fish. They are not made larger than the size of a golf ball.
If you find spaghetti and meatballs in Italy, it is largely to satisfy the cravings of typical American tourists, not because it is a traditional dish among the Italian population. The origin of spaghetti and meatballs began with Italian immigrants who came to America from 1880 to 1920. The majority of the immigrants were very poor, and “spaghetti and meatballs” formed a relatively cheap meal.
The Ingredients
For approximately 20 meatballs
For the Meatballs
- 500 grams of ground meat of your choice
- 50 grams of almond meal
- 1 tablespoon of dried Italian herbs
- 100 ml of liquid unsweetened heavy cream
- 1 egg (size M)
- 2 cloves of garlic (pressed)
- 1 small shallot (finely chopped)
- 50 grams of Parmesan cheese (grated)
- pepper and salt (to taste)
For the Sauce
- 400 grams of tomato sauce of your choice
- 1 tablespoon of dried Italian herbs
- pepper and salt (to taste)
The Preparation
Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) and line a baking sheet with parchment paper.
Mix all the ingredients for the meatballs thoroughly and shape them into approximately 20 balls (use damp hands to prevent sticking). Place the meatballs on the baking sheet and bake them in the middle of the oven for 15-20 minutes.
While the meatballs are in the oven, heat up the tomato sauce of your choice along with the herbs. Once the meatballs are golden brown and cooked through, add them to the pasta sauce.
Serve with vegetables of your choice, a keto-friendly pasta substitute of your choice, or serve them as appetizers.