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Individual Meatloaf Balls- this low carb, Trim Healthy Mama version is great for meat planning. Make several, freeze, pop in the microwave or oven and dinner is ready.
I am so happy to share these with you! For me, when I make meatloaf, I am always worried about the center NOT getting cooked enough and having to put it back in the oven to bake longer.
But with these Individual Meatloaf Balls, putting them in muffin tins insure they are cooked perfectly!
I did not put any breading in these meatloaf balls but you could add a plan approved Joseph Lavash bread or low carb tortilla that you chopped or ground up really find. Just mix that in with the meat mixture before cooking.
I used 93% fat free ground beef. Regular ground beef will work fine but you will have more grease. You can also use ground turkey if you are staying away from beef or if its harder to find.
This recipes is actually a fairly easy meal to make and a great one to prep ahead and freeze. Since my family is a larger family, with nine mouths to feed, this works perfect for us! I just put all the little meatloafs in an air tight container and I’m good to go for dinner one night this week.
Wonderfully delicious!! This would be an (S) if following Trim Healthy Mama, they are also low carb & keto friendly. S
Serve it up with Blender FauxTators and a big salad. SOOOOOOOOOOOO GOOOOOOOOD!!! Hope you enjoy!
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Individual Meatloaf Balls- THM S, Low Carb
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Yield: 12
Description
Individual Meatloaf Balls- this low carb, Trim Healthy Mama version is great for meat planning. Make several, freeze, pop in the microwave or oven and dinner is ready.
Ingredients
Meatloaf Balls-
2 lbs of ground beef or ground turkey (I used lean ground beef)
2 cups of spinach chopped
1 cup of mushrooms chopped
1/2 of an onion chopped
2 eggs
2 tbsp of Lea & Perrins Worcestershire Sauce or Braggs Liquid Aminos
1 tsp of chili pepper flakes
1 tsp of onion powder
1 tsp pepper
2 tsp salt
1 tsp garlic powder
1 tsp oregano
1 to 2 cups of mozzarella (I’ve used both amounts but 1 for less of a fat)
1/2 cup of parmesan cheese (I use the green container that is already grated)
Topping-
1-15oz can of tomato sauce
1 tbsp THM Gentle Sweet (2 tbsp. of Swerve or Xylitol)
1 tbsp of parmesan cheese (I use the green container that is already grated)
a pinch of mineral salt
Instructions
Pre-heat oven to 375 degrees.
In a big bowl put the meat, chopped veggies, spices, cheese, eggs and Worcestershire or Aminos.
Mix together well.
Lightly grease a 12 tin muffin pan.
Divide into 12 equal meatloaf balls and place each one in a muffin tin.
Cover with foil and bake for 25-30 minutes.
Mix up the tomato topping in a small bowl (double if you like more sauce).
Remove the meatloaf balls from the oven, uncover and add the topping to each ball.
Place back in the oven and bake for 20 or minutes.
Place on a plate and enjoy!
What a great idea! Love your innovative recipes! Look forward to trying these. Great job!
Cathy, thanks so much!! 🙂
These look great. I was trying to find a recipe that would fit all of our eating plans (me=THM, DH can’t have oats as a binder right now, and DS-nut free).
I’m curious as to why you cook them longer if you are making them smaller. It seems that it would take less time to cook smaller ones.
I made mine pretty big and wanted to make sure they were done… for sure cook less if you have smaller ones! 🙂
These looks amazing. Where do the ingredients for the sauce start? At the tomato paste?
Thank you, can’t wait to try tonight.
Yes, ma’am! I will fix that so it’s easier read! Thank you! 🙂
Where can I get the recipe for the cauliflower mashed faux-tatoes? 🙂
I don’t have on but there are awesome ones out there! I just steam the cauli to tender, drain all the extra water out of it. Mix it up with a hand mixer with butter (4 tbsp.), salt & pepper. Then add about 1/4 cup of heavy cream. Maybe even a little cheese or sour cream if I am looking for more of a loaded faux-tato taste! 🙂 Enjoy!!
Thanks for another great recipe. I ended up with 16 LARGE meatballs. My teenage boys ate 2 – 3, but my husband and I only needed one along with our baked beet and 1/2 an ear of corn. Delicious. Most meatball recipes I make are very bland. I think I’ll cut back a tiny bit on the pepper flakes next time.
Haha, yes, I love spices and spicy foods so yes, make it your own!! 🙂 So glad you enjoyed them!!
For the sake of speed, I wonder if this could be made into a meatloaf?
Oh sure! 🙂
What are liquid aminos and are they absolutely necessary in this recipe? Thanks for your help.
No, you don’t have to use it. Liquid aminos is basically just like soy sauce so if you have a good soy sauce you can use that! 😉
This was the best meat loaf I have ever had. Love the spices!! So tasty! I did not even have mushrooms or use any dairy for allergies. The whole family LOVED IT including the one year old! Everyone wanted thirds! I am going to definitely be checking out your other recipes!!! Thank you so much!!
YAY!!! Thank you for telling me!!!
Well I tried these, I don’t like mushrooms and my hubby and older sons don’t like onions so i skipped both next time i will make their batch and then mine. But we all loved them and plan to make them a bunch of times ahead. Thanks for the cool recipe.
Awesomeness!!! 🙂
Do you have the calorie info for these?! I’m a newby at tracking calories and couldn’t find the info on that. How many do you eat per serving! Thanks for the great recipe
Ugh, I sure don’t… I need to figure out a plug in that will help with that! Thank you!
Maybe this would help? It’s free!
http://recipes.sparkpeople.com/recipe-calculator.asp
Thank you!!! I will check it out for sure!!!
Can’t wait to make these! I love meatloaf, but not a fan of mushrooms…do you have a suggestion for a substitute? Or just leave them out? I’m having a blast checking out all of your THM friendly recipes.
Oh for sure, just leave them out! You could try and replace them with radishes if you want too as well. But simplest way would be to just leave them out! 🙂
Going to try these. BTW, where did you get the cool muffin pan? Is it silicone?
Yes ma’am, these are silicone. I believe I got them on sale at our Pottery Barn Outlet. 🙂
I’ll only make a half-batch next time, because it’s just me, my hubby, and a two year old. But it’s delicious and they didn’t know it was “health food” until I told them after dinner.
ok… strange question.. .can I make these and leave outside of a muffin tin? Will they fall apart… is that why you did that? I’d never seen meatballs made that way and looks handy but I’d hate the cleanup… Just curious. Thanks so much for the recipe.. can’t wait to try.. love love love your site! thank you thank you thank you!! You save my life and dinner so many days!!
I think you could leave them outside and they would be ok. I did it mainly to keep the cheese and sauce from running all over the place! And thank you so much!! 🙂
This looks sooooo delicious! I love the idea of putting spinach and cheese inside… Yum! Thanks for the post, I’m looking forward to trying this!
Oh you are so welcome!! 🙂
Is the spinach just for flavor? Or does it actually help to hold them together a bit? My hubby is NOT a spinach person and I was thinking…maybe chop the spinach pretty small and see how it does…or leave it out all together. What do you think?
The spinach is more for bulk… I like to get as many veggies in my dishes as possible! You can leave it out!
Made these tonight and they were delish!! Thank you so much for your recipes. They are simple and fool proof. I made mine into meatballs and used 94% ff turkey (I’m making your taco crunch salad tomorrow with the rest of my ground turkey). So so good!!
WOOHOO! Great idea to use turkey!
Thank you so very much for this easy and DELICIOUS recipe!! The whole family loved them! My dad, a picky and non vegetable eater, had no idea that they had spinach until he was done eating 🙂 Will definitely make again!
YAY!!!! 🙂
very good! i did my veggies in processor and added meat just till mixed and they were delicious!!!!thank you
Great idea!!
Just wondering if you can clarify the sauce part of the recipe. Seems like paste would be too thick and adding water wouldn’t make it even thicker. Thanks! I did try this with a variation on your sauce but want to keep it how u make it. BTW, love all your enchiladas recipes, it’s the only way I make them now!
oops… that was supposed to say “thin it out”. I corrected that!
I made these tonight. Hubby said they are the best he’s ever had. He wants me to made him meatball sandwiches next week.
AWESOME!!!
Could I use frozen spinach for this and would it be the same amount? Looks delicious!
Yep, frozen would work but thaw and drain the water off!