Moscato Mom

Keto Stuffed Meatballs Recipe

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This simple Keto Stuffed Meatballs Recipe in Spaghetti Squash is a quick and easy weeknight dinner meal idea that has become our family favorite.

keto stuffed meatballs in spaghetti squash

There is something so comforting about spaghetti and meatballs, so creating a keto version was a top priority when I decided to start living a keto lifestyle.

Even though I have found the best low carb pasta, putting these keto stuffed meatballs in fresh spaghetti squash not only lowers the carbs, but ups the flavor and nutrients as well.

close up of keto stuffed meatballs in spaghetti squash

Keto Stuffed Meatballs Ingredients

There is a printable recipe card with step by step instructions and measurements down below, but you will need:

  • ground meat
  • mozzarella cheese sticks
  • parmesan cheese
  • crushed pork rinds
  • eggs
  • Italian seasoning
  • shredded mozzarella
  • spaghetti sauce of choice (I like Rao's)
  • Spaghetti squash or low carb pasta of choice
close up of stuffed meatball on a fork

Once I figured out how to cook spaghetti squash, I admit I have been a bit obsessed with it. It is just so easy!

Plus it gives so much more flavor than traditional pasta! But whether you made spaghetti squash or pasta, these keto stuffed meatballs are a hit. I've even had them just alongside roasted vegetables!

You can also substitute almond flour for pork rinds, but I wanted to keep these as low carb as possible. You can choose to crush your own pork rinds, or I have recently found the Porking Good Pork Rinds which I've used in all kinds of great recipes.

close up of meatballs in spaghetti squash

These Keto Stuffed Meatballs can be cooked in less than 40 minutes if you have a pressure cooker, but are also perfect to let simmer on the stove if you have time to let them cook slowly.

close up meatballs in spaghetti squash win a white bowl

Keto Stuffed Meatballs

  • 2 lbs ground beef
  • 8 individually wrapped mozzarella cheese sticks
  • 1 cup grated parmesan cheese
  • 2 large eggs
  • 1 cup crushed pork rinds
  • 2 tablespoon Italian Seasoning
  • 32 oz spaghetti sauce of choice

Instructions:

Preheat oven to 400*.

Begin my mixing ground meat, seasoning, pork rinds, parmesan cheese, and eggs in a large bowl until well combined. It is easiest to do with your hands.

Cut mozzarella cheese sticks into equal three part sections - a little over 1" long each.

Wrap a handful of the meat mixture around each piece of cheese stick and firmly press into a ball shape.

Place meatball in a muffin tin. Mixture will make 24 evenly sized meatballs.

Bake at 350* for about 15 minutes to sear.

Remove keto stuffed meatballs from oven and place in pressure cooker or large deep pan. Cover with spaghetti sauce.

If pressure cooking, cook on high for 20 minutes. If cooking on the stove, let simmer for 50-60 minutes or until meat is completely cooked through.

For spaghetti squash, carefully pierce with a knife on all sides. Place in a microwave safe dish with one cup of water and microwave on high for 15 minutes.

Remove and let cool. Gently cut in half and scoop out seeds. Using a fork, loosen up spaghetti squash strands before topping with prepared Keto Stuffed Meatballs.

Sprinkle shredded mozzarella on top and enjoy!

stuffed meatballs in rae dunn dishes
Yield: 24

Keto Stuffed Meatballs

Keto Stuffed Meatballs

This simple Keto Stuffed Meatballs Recipe in Spaghetti Squash is a quick and easy weeknight dinner meal idea that has become our family favorite.

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 40 minutes

Ingredients

  • 2 lbs ground beef
  • 8 individually wrapped mozzarella cheese sticks
  • 1 cup grated parmesan cheese
  • 2 large eggs
  • 1 cup crushed pork rinds
  • 2 tablespoon Italian Seasoning

Instructions

Preheat oven to 400*.

Begin my mixing ground meat, seasoning, pork rinds, parmesan cheese, and eggs in a large bowl until well combined. It is easiest to do with your hands.

Cut mozzarella cheese sticks into equal three part sections – a little over 1″ long each.

Wrap a handful of the meat mixture around each piece of cheese stick and firmly press into a ball shape.

Place meatball in a muffin tin. Mixture will make 24 evenly sized meatballs.

Bake at 350* for about 15 minutes to sear.

Remove from oven and place in pressure cooker or large deep pan. Cover with spaghetti sauce.

If pressure cooking, cook on high for 20 minutes. If cooking on the stove, let simmer for 50-60 minutes or until meat is completely cooked through.

For spaghetti squash, carefully pierce with a knife on all sides. Place in a microwave safe dish with one cup of water and microwave on high for 15 minutes.

Remove and let cool. Gently cut in half and scoop out seeds. Using a fork, loosen up spaghetti squash strands before topping with prepared Keto Stuffed Meatballs.

Sprinkle shredded mozzarella on top and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 489Total Fat: 32gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 184mgSodium: 598mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 0gProtein: 45g

***Calculations do not include spaghetti sauce OR spaghetti squash - this is only for the actual meatballs. Make sure you scan the label of the brand you use in order to get proper calculations.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Keto Surf and Turf - Steak and Shrimp

By 3 Comments

Keto Surf and Turf has become my go-to Keto Date Night Meal. It is so much easier to make than you might imagine and has almost perfect macros!

keto surf and turf

This is a restaurant-quality meal that you can make right at home. I paired this Keto Surf and Turf with my favorite Keto Risotto and it was absolutely perfect!

keto surf and turf dinner

Keto Surf and Turf with Cauliflower Risotto 

Ingredients:

For the Keto Surf and Turf:

  • 2 Filet Mignon 5 oz each
  • 1 tablespoon Butter 
  • 2 sprigs fresh Rosemary 
  • 2-3 sprigs fresh Oregano
  • 1 tablespoon Olive oil
  • Salt and pepper to taste
  • 10-15 Shrimp peeled and deveined

For the Cauliflower Risotto

  • 3 c. Cauliflower rice
  • 2 tablespoon butter
  • 2 Chopped green onion stalks
  • 2 teaspoon Minced garlic
  • ¼ c. Heavy whipping cream
  • ¼ c. Chicken broth
  • ⅓ c. Grated parmesan cheese
  • Salt and pepper to taste
  • Freshly chopped parsley for garnish

Instructions:

Preheat the oven to 400 degrees. 

In an oven-safe skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. 

Season the filet mignon steaks generously with salt and pepper to taste. 

Once hot, place the filet mignon into the skillet. 

Add the sprigs of fresh herbs to the skillet in the butter/oil mixture around the steaks. 

Sear the steaks well on all sides, basting with the herbed butter/oil mixture as you go. 

Place the steaks into the oven to finish cooking. It will take about 10 minutes for a medium steak. Remove the steaks from the oven when done cooking, and rest them on a rack for 5 minutes before serving. 

While the steak is cooking in the oven, melt 2 tablespoon of butter in a skillet over medium high heat. 

Add in the chopped green onion and minced garlic, saute for 1 minute. 

Mix the cauliflower rice into the skillet with the onion and garlic, stirring often. Saute for 2-3 minutes. 

Pour in the heavy whipping cream and the chicken broth. Cook down the mixture until most of the liquid has been absorbed. 

Sprinkle in the parmesan cheese as well as salt and pepper to taste. Stir to combine well, and set the cauliflower risotto aside. 

Once the steaks are resting on a rack, place the shrimp into the same skillet you used to cook the steaks over medium-high heat on the stove. Sear on both sides until cooked through. 

Place ½ of the cauliflower risotto onto a place, top with the steak and 5-8 shrimp. Serve with freshly chopped parsley for garnish if desired. 

keto surf anf turf
Keto Surf and Turf
Yield: 2

Keto Surf and Turf

Keto Surf and Turf

Keto Surf and Turf has become my go-to Keto Date Night Meal. It is so much easier to make than you might imagine and has almost perfect macros!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

For the Surf and Turf:

  • 2 Filet Mignon 5 oz each
  • 1 tablespoon Butter
  • 2 sprigs fresh Rosemary
  • 2-3 sprigs fresh Oregano
  • 1 tablespoon Olive oil
  • Salt and pepper to taste
  • 10-15 Shrimp peeled and deveined

For the Cauliflower Risotto

  • 3 c. Cauliflower rice
  • 2 tablespoon butter
  • 2 Chopped green onion stalks
  • 2 teaspoon Minced garlic
  • ¼ c. Heavy whipping cream
  • ¼ c. Chicken broth
  • ⅓ c. Grated parmesan cheese
  • Salt and pepper to taste
  • Freshly chopped parsley for garnish

Instructions

  1. Preheat the oven to 400 degrees. 
  2. In an oven-safe skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. 
  3. Season the filet mignon steaks generously with salt and pepper to taste. 
  4. Once hot, place the filet mignon into the skillet. 
  5. Add the sprigs of fresh herbs to the skillet in the butter/oil mixture around the steaks. 
  6. Sear the steaks well on all sides, basting with the herbed butter/oil mixture as you go. 
  7. Place the steaks into the oven to finish cooking. It will take about 10 minutes for a medium steak. Remove the steaks from the oven when done cooking, and rest them on a rack for 5 minutes before serving. 
  8. While the steak is cooking in the oven, melt 2 tablespoon of butter in a skillet over medium-high heat. 
  9. Add in the chopped green onion and minced garlic, saute for 1 minute. 
  10. Mix the cauliflower rice into the skillet with the onion and garlic, stirring often. Saute for 2-3 minutes. 
  11. Pour in the heavy whipping cream and the chicken broth. Cook down the mixture until most of the liquid has been absorbed. 
  12. Sprinkle in the parmesan cheese as well as salt and pepper to taste. Stir to combine well, and set the cauliflower risotto aside. 
  13. Once the steaks are resting on a rack, place the shrimp into the same skillet you used to cook the steaks over medium-high heat on the stove. Sear on both sides until cooked through. 
  14. Place ½ of the cauliflower risotto onto a place, top with the steak and 5-8 shrimp. Serve with freshly chopped parsley for garnish if desired.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 854Total Fat: 64gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 309mgSodium: 1305mgCarbohydrates: 15gNet Carbohydrates: 11gFiber: 4gSugar: 4gSugar Alcohols: 0gProtein: 55g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Keto Feta Stuffed Meatballs

By 3 Comments

These Keto Feta Stuffed Meatballs with a savory tomato cream sauce are a delicious indulgence that you can make at home in minutes!

keto stuffed meatballs

I love stuffed meatballs because they are an easy keto dinner idea that can be ready in minutes and have almost perfect macros. You can serve them over your favorite low carb pasta or even over a salad.

You can also flatten them out a bit to make them keto stuffed burgers and put them on a low carb bun. Or just simply go at them with a fork - which is exactly what I did.

feta stuffed meatballs

MACROS

According to Nutritionix, each serving of these Keto Feta Stuffed Meatballs has 3 net carbs, 3 total carbs, 39 g fat, 40 g protein and 529 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

keto stuffed meatballs

Keto Feta Stuffed Meatballs with Tomato Cream Sauce

Ingredients:

  • 2 lbs. Ground beef
  • 1 Egg
  • 4 oz. Feta cheese
  • 2 tablespoon Freshly chopped basil
  • 2 teaspoon minced garlic
  • 2 tablespoon Beef stock
  • 1 c Heavy whipping cream
  • 1 teaspoon Italian seasoning
  • ¼ c. Chopped green onions
  • 2 tablespoon Tomato paste
  • Salt and pepper to taste

Instructions:

In a large mixing bowl, combine the ground beef, egg, feta cheese, chopped basil, minced garlic as well as salt and pepper to taste. Mix with hands until well blended.

Form the meat mixture into 14 equal sized meatballs.

Heat a large skillet over medium-high heat, and cook the patties until they reach your desired level of doneness. You may have to cook the meatballs in two or more batches depending on the size of your skillet.

Remove from the skillet and set aside. Drain the extra grease out of the pan.

Lower the temperature to medium. Place 2 tablespoon of beef stock into the pan to deglaze it. Scrape the bits off the bottom of the pan.

Whisk in 1 cup of heavy whipping cream, 1 teaspoon of Italian seasoning, ¼ cup chopped green onions and 2 tablespoon of tomato paste. Mix until well combined.

Add in salt and pepper to taste, and cook the sauce down until it has thickened.

Place the meatballs back into the skillet, and toss to coat in the sauce.

Serve with more freshly chopped green onions as garnish if desired.

Yield: 14

Keto Feta Stuffed Meatballs with Tomato Cream Sauce

Keto Feta Stuffed Meatballs with Tomato Cream Sauce

These Keto Feta Stuffed Meatballs with a savory tomato cream sauce are a delicious indulgence that you can make at home in minutes!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 lbs. Ground beef
  • 1 Egg
  • 4 oz. Feta cheese
  • 2 tablespoon Freshly chopped basil
  • 2 teaspoon minced garlic
  • 2 tablespoon Beef stock
  • 1 c Heavy whipping cream
  • 1 teaspoon Italian seasoning
  • ¼ c. Chopped green onions
  • 2 tablespoon Tomato paste
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine the ground beef, egg, feta cheese, chopped basil, minced garlic as well as salt and pepper to taste. Mix with hands until well blended.
  2. Form the meat mixture into 14 equal-sized meatballs.
  3. Heat a large skillet over medium-high heat, and cook the meatballs until they reach your desired level of doneness. You may have to cook in two or more batches depending on the size of your skillet.
  4. Remove from the skillet and set aside. Drain the extra grease out of the pan.
  5. Lower the temperature to medium. Place 2 tablespoon of beef stock into the pan to deglaze it. Scrape the bits off the bottom of the pan.
  6. Whisk in 1 cup of heavy whipping cream, 1 teaspoon of Italian seasoning, ¼ cup chopped green onions and 2 tablespoon of tomato paste. Mix until well combined
  7. Add in salt and pepper to taste, and cook the sauce down until it has thickened.
  8. Place the meatballs back into the skillet, and toss to coat in the sauce.
  9. Serve with more freshly chopped green onions as garnish if desired.

Nutrition Information:

Yield:

7

Serving Size:

1
Amount Per Serving: Calories: 529Total Fat: 39gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 195mgSodium: 340mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 2gSugar Alcohols: 0gProtein: 40g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Bacon Wrapped Mini Keto Meatloaf Sheet Pan Meal

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Keto Meatloaf Recipes are kind of a staple around my household. They are so easy and so full of flavor and are perfect for my weekly meal prep. This Bacon Wrapped Mini Keto Meatloaf Sheet Pan Meal is all cooked in one pan and gives me a week's worth of meals in less than an hour!

keto meatloaf recipe

I never had meatloaf growing up, so I am a bit obsessed now as an adult. My Bacon Cheeseburger Keto Meatloaf is an all-time favorite my entire family loves.

I wanted to change it up though and add in some more veggies, which is how this Bacon Wrapped Mini Meatloaf Sheet Pan Meal came to be.

easy keto meatloaf

For this recipe, I used crushed pork rinds, but if you are not a pork rind fan, you can also use these Keto Bread Crumbs which work just as well and only add a couple of carbs.

I use this sugar free ketchup in most of my keto recipes too! It tastes great and has the exact same consistency as normal ketchup - just without all of the unnecessary carbs!

keto meatloaf recipe

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of this Keto Meatloaf with Veggies has 14 net carbs, 19 total carbs, 5 g fiber, 32 g fat, 42 g protein, and 531 calories.

It is important to note that this calculation INCLUDES the veggies - so the entire meal is 14 net carbs. To lower your carbs, simply change out for lower carb veggies which will meet your macros.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Bacon Wrapped Mini Keto Meatloaf Sheet Pan Meal

Ingredients:

  • 2 lbs. Lean ground beef
  • 12 Slices bacon
  • 1 c. Chopped onions
  • 1 c. Chopped green peppers
  • ½ teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Basil
  • 3 tablespoon Sugar free ketchup
  • 1 Egg
  • 1 c. Crushed pork rind crumbs
  • 1 lb. Green beans with the ends snapped off
  • 5 Turnips cut into small wedges
  • 2 tablespoon Olive oil
  • Salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the green beans and turnips. Toss with 2 tablespoon of olive oil and salt and pepper to taste.

In another mixing bowl, combine the ground beef, salt, and pepper, egg, crushed pork rind crumbs, onions, peppers, garlic powder, onion powder, basil, and sugar-free ketchup. Mix with your hands until well combined.

Place the vegetables on a large sheet pan in a single layer. Leave room in the middle of the tray for the meat.

Form the meat mixture into 6 small loaves.

Wrap each mini loaf with two slices of bacon.

Place the mini meatloaves in the center of the baking sheet.

Bake for 40 minutes until the meat is cooked through and the vegetables are tender.

Serve while warm or pack up for weekly meal prep!

low carb meat loaf
Yield: 6

Keto Bacon Wrapped Mini Meatloaf Sheet Pan Meal

Keto Bacon Wrapped Mini Meatloaf Sheet Pan Meal

This Keto Bacon Wrapped Mini Meatloaf Sheet Pan Meal is all cooked in one pan and gives me a week’s worth of meals in less than an hour!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 lbs. Lean ground beef
  • 12 Slices bacon
  • 1 c. Chopped onions
  • 1 c. Chopped green peppers
  • ½ teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Basil
  • 1 Egg
  • 3 tablespoon sugar free ketchup
  • 1 c. Crushed pork rind crumbs
  • 1 lb. Green beans with the ends snapped off
  • 5 Turnips cut into small wedges
  • 2 tablespoon Olive oil

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, combine the green beans and turnips. Toss with 2 tablespoon of olive oil and salt and pepper to taste.
  3. In another mixing bowl, combine the ground beef, salt and pepper, egg, crushed pork rind crumbs, onions, peppers, garlic powder, onion powder, basil and sugar free ketchup. Mix with your hands until well combined.
  4. Place the vegetables on a large sheet pan in a single layer. Leave room in the middle of the tray for the meat.
  5. Form the meat mixture into 6 small loaves. Wrap each mini loaf with two slices of bacon.
  6. Place the mini meatloaves in the center of the baking sheet.
  7. Bake for 40 minutes until the meat is cooked through and the vegetables are tender.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 531Total Fat: 32gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 193mgSodium: 716mgCarbohydrates: 19gNet Carbohydrates: 14gFiber: 5gSugar: 9gProtein: 42g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
keto meatloaf recipes

Instant Pot Low Carb Beef Stew

By 1 Comment

This Instant Pot Low Carb Beef Stew is ready in under one hour and has all of your favorite flavors - you won't even miss the carbs!

low carb beef stew

I am a sucker for vegetable beef stew, so I knew I had to find a way to make it low carb - fast!

Fresh turnips are a great potato alternative which has far fewer carbs and just as much flavor! They are a bit harder to dice up, but if you have not started using ceramic knives yet, this is a great recipe to start!

low carb beef stew recipes

You can use these same ingredients to make a Low Carb Crockpot Beef Stew as well - just start by cooking the stew meat first, then add in your veggies and seasonings and let cook at least 4 hours. So delicious!

Related Article: Pressure Cooker Meatballs

keto beef stew

You can also freeze this keto beef stew to make it easy to reheat for a fast low carb dinner.

Low Carb Beef Stew Recipe

Ingredients:

  • 2 lbs stew meat
  • 1 c Chopped pumpkin or butternut squash
  • 4 Small chopped turnips
  • ½ Onion diced
  • 1 c Green beans sliced into 1 inch pieces
  • 2 teaspoon minced garlic
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon Olive oil
  • 1 teaspoon Xanthan gum
  • 4 c Beef broth
  • 2 Bay leaves
  • ½ c. Diced tomatoes

Instructions:

Turn the instant pot to Saute, and wait until it comes to heat.

Add in 1 tablespoon of olive oil, and your stew meat, and saute until browned well. Add salt and pepper to taste to the meat.

Mix in the minced garlic, bay leaves, oregano and thyme, and continue cooking for another minute.

Stir in the onions, butternut squash, green beans and turnips.

instant pot low carb beef stew

Pour in the beef broth.

easy low carb beef stew

Mix in the worcestershire sauce and balsamic vinegar, stirring to combine.

Add in the diced tomatoes.

low carb beef stew recipe

Close the lid on the Instant Pot, and select 30 minutes on the “soup” option.

You can choose to do a quick release, or allow for an additional few minutes for a natural release.

low carb beef stew

Sprinkle the xanthan gum on the surface of the beef stew ¼ teaspoon at a time until the whole teaspoon has been added. Stir, and allow a minute or two for the stew to thicken slightly. Serve immediately.

Low Carb Beef Stew

Low Carb Beef Stew

This Instant Pot Low Carb Beef Stew is ready in under one hour and ha all of your favorite flavors - you won't even miss the carbs!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 lbs stew meat
  • 1 c butternut squash
  • 4 Small chopped turnips
  • ½ Onion diced
  • 1 c Green beans sliced into 1 inch pieces
  • 2 teaspoon minced garlic
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon Balsamic vinegar
  • 1 tablespoon Olive oil
  • 1 teaspoon Xanthan gum
  • 4 c Beef broth
  • 2 Bay leaves
  • ½ c. Diced tomatoes

Instructions

1.    Turn the instant pot to Saute, and wait until it comes to heat.

2.    Add in 1 tablespoon of olive oil, and your stew meat, and saute until browned well. Add salt and pepper to taste to the meat.

3.    Mix in the minced garlic, bay leaves, oregano and thyme, and continue cooking for another minute.

4.    Stir in the onions, butternut squash, green beans and turnips.

5.    Pour in the beef broth.

6.    Mix in the worcestershire sauce and balsamic vinegar, stirring to combine.

7.    Add in the diced tomatoes.

8.    Close the lid on the Instant Pot, and select 30 minutes on the “soup” option.

9.    You can choose to do a quick release, or allow for an additional few minutes for a natural release.

10. Sprinkle the xanthan gum on the surface of the beef stew ¼ teaspoon at a time until the whole teaspoon has been added. Stir, and allow a minute or two for the stew to thicken slightly. Serve immediately. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 282Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 112mgSodium: 593mgCarbohydrates: 10gNet Carbohydrates: 7gFiber: 3gSugar: 4gProtein: 39g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
low carb beef stew

Keto Spaghetti Bolognese Sauce

By Leave a Comment

This Keto Spaghetti Bolognese Sauce is full of flavor and so versatile! Enjoy over your favorite low carb noodles or even over low carb vegetables! 

Keto Spaghetti Bolognese Sauce

I love this Keto Bolognese Recipe to eat on all week long. My favorite is over steamed cauliflower!

You can make the Bolognese Sauce ahead of time and then just steam up your bag of veggies and voila! A quick and easy keto meal! 

Keto Spaghetti Bolognese Sauce

This recipe makes about 8 servings so it is great for feeding a family or even for your weekly meal prep. It saves perfectly and like many Italian recipes, is even better the next day! 

My favorite part of the keto lifestyle is how many of my favorite foods can be made keto friendly so I can still enjoy them guilt free.

Keto Spaghetti Bolognese Sauce

MACROS

I put this recipe into my favorite Keto App - Carb Manager - and it calculated the following macros:

Each serving of Keto Spaghetti Bolognese Sauce has 6 net carbs, 8 total carbs, 2 g fiber, 25 g fat, 23 g protein, and 356 calories. 

As with all Keto Recipes, always enter your own ingredients for exact calculations. 

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Spaghetti Bolognese Sauce

Serves 8

Ingredients:

  • 2 lb. Ground beef
  • 1 Carrot peeled and diced
  • 1 Stalk of celery diced
  • 1 Small onion diced
  • 2 (14.5 oz) Cans diced tomatoes
  • 1 tsp. Italian seasoning
  • ½ tsp. Basil
  • 2 tsp. Worcestershire sauce
  • 2 Bay leaves
  • ½ c. Red cooking wine
  • 3 Cloves garlic
  • ½ c. Parmesan cheese
  • Salt and pepper to taste

How To Make Keto Spaghetti Bolognese Sauce

Heat a tablespoon of olive oilover medium-high heat on the stove.

When the oil is hot, add in the onion, celery, and carrot. Stir often, and cook until the vegetables are a crisp-tender.

Add in the ground beef, and brown completely. Pour off any excess grease.

Mix in ½ cup of red cooking wine, and cook down until it is almost completely absorbed.

Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of basil, 2 bay leaves, and salt and pepper to taste. Stir to combine the ingredients well.

Toss in 3 cloves of garlic, and cook for an additional minute.

Add in 2 teaspoons of Worcestershire sauce. 

Reduce the heat to low, and mix in 2 cans of diced tomatoes. Simmer the sauce on low for 20 minutes.

Remove the bay leaves, and serve the sauce garnished with Parmesan cheese on your favorite veggie or low-carb noodle substitute.

Keto Spaghetti Bolognese Sauce is also perfect for freezing! Double the recipe to make a batch to freeze and enjoy later! 

Yield: 8

Keto Spaghetti Bolognese Sauce

Keto Spaghetti Bolognese Sauce

This simple and delicious Keto Spaghetti Bolognese Sauce Recipe will be your go to family-friendly keto dinner meal! Also great for keto meal prep! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 lb. Ground beef
  • 1 Carrot peeled and diced
  • 1 Stalk of celery diced
  • 1 Small onion diced
  • 2 14.5 oz Cans diced tomatoes
  • 1 tsp. Italian seasoning
  • ½ tsp. Basil
  • 2 tsp. Worcestershire sauce
  • 2 Bay leaves
  • ½ c. Red cooking wine
  • 3 Cloves garlic
  • ½ c. Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Heat a tablespoon of olive oil over medium-high heat on the stove.
  2. When the oil is hot, add in the onion, celery and carrot. Stir often, and cook until the vegetables are a crisp tender.
  3. Add in the ground beef, and brown completely. Pour off any excess grease.
  4. Mix in ½ cup of red cooking wine, and cook down until it is almost completely absorbed.
  5. Stir in 1 teaspoon of Italian seasoning, ½ teaspoon of basil, 2 bay leaves, and salt and pepper to taste. Stir to combine the ingredients well.
  6. Toss in 3 cloves of garlic, and cook for an additional minute.
  7. Add in 2 teaspoons of worcestershire sauce.
  8. Reduce the heat to low, and mix in 2 cans of diced tomatoes. Simmer the sauce on low for 20 minutes.
  9. Remove the bay leaves, and serve the sauce garnished with Parmesan cheese on your favorite low-carb noodle substitute.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 356Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 106mgSodium: 331mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 2gProtein: 23g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: Italian / Category: Keto Recipes

LOVE IT? PIN ME FOR LATER! 

keto bolognese sauce recipe

Keto Caprese Stuffed Burgers

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One of my favorite things to eat since starting the ketogenic diet is a bacon cheeseburger bunless burger, but sometimes I like to switch it up a bit. These Keto Caprese Stuffed Burgers are perfect!

keto stuffed burgers

To give even more flavor to these keto stuffed burgers I used sundried tomatoes instead of fresh tomatoes - but you can really use whichever you prefer. 

How To Reheat Stuffed Burgers

This recipe makes 5 burgers - which is perfect for meal prepping for the week. 

To reheat simply cut a hole in the middle (or slice in half) and wrap with a wet paper towel. 

Microwave for 30 seconds until you reach the desired temperature. The paper towel should prevent your burger from drying out. 

stuffed burgers

MACROS

According to my favorite keto app - CarbManager - each burger has about:

  • 2 net carbs
  • 3 total carbs
  • 43 grams of fat
  • 36 grams of protein
  • 548 calories

That is a pretty keto pie chart! 

I love all things caprese and love that it is keto friendly! I even have my girls loving it once I got them hooked on this caprese appetizer - how cute are those ladybugs!?! 

I hope you enjoy these Caprese Stuffed Burgers and be sure to check out all of my other Keto Recipes! 

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Caprese Stuffed Burgers

Serves 5

Ingredients:

  • 2 lb. Ground beef
  • 1 tbsp. Olive oil
  • Salt and pepper to taste
  • 1 tsp. Garlic powder
  • 1 tbsp. Balsamic vinegar
  • 1 c. Mozzarella cheese
  • 1 tablespoon Sundried tomatoes finely chopped
  • 1-2 tbsp. Fresh basil leaves chopped

How To Make Stuffed Burgers

Place the 2 lbs of ground beef into a large mixing bowl.

Add in salt and pepper to taste.

Sprinkle in 1 teaspoon of garlic powder.

Pour in 1 tablespoon of balsamic vinegar, and then mix the meat well using your hands.

Form a beef patty in the palm of your hand.

Cup your hand slightly and push down into the center to form a sort of bowl in the middle of the patty. Fill the center of the patty with a bit of mozzarella cheese.

Top the cheese with some chopped sundried tomato and fresh basil.

Place another pinch of mozzarella cheese on top, and then form a second smaller beef patty to fit on top of the fillings. Shape the edges of the patty together so that you have a nice stuffed beef patty with none of the fillings showing through.

Continue steps 5-8 with the remaining ground beef and fillings. When you are finished, you should have five equal stuffed patties.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the patties to it once hot, and cook them for about 5-6 minutes on each side, or until your desired level of doneness has been reached.

Wrap the burgers in lettuce leaves, slice in half, and serve with your favorite toppings or condiments.

Yield: 5

Keto Caprese Stuffed Burgers

Keto Caprese Stuffed Burgers

These Keto Caprese Stuffed Burgers will wow your tastebuds. Easy to make with almost perfect macros, these will satisfy any crowd.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 lb. Ground beef
  • 1 tbsp. Olive oil
  • Salt and pepper to taste
  • 1 tsp. Garlic powder
  • 1 tbsp. Balsamic vinegar
  • 1 c. Mozzarella cheese
  • 1 tablespoon Sundried tomatoes finely chopped
  • 1-2 tbsp. Fresh basil leaves chopped

Instructions

  1. Place the 2 lbs of ground beef into a large mixing bowl.
  2. Add in salt and pepper to taste.
  3. Sprinkle in 1 teaspoon of garlic powder.
  4. Pour in 1 tablespoon of balsamic vinegar, and then mix the meat well using your hands.
  5. Form a beef patty in the palm of your hand.
  6. Cup your hand slightly and push down into the center to form a sort of bowl in the middle of the patty. Fill the center of the patty with a bit of mozzarella cheese.
  7. Top the cheese with some chopped sundried tomato and fresh basil.
  8. Place another pinch of mozzarella cheese on top, and then form a second smaller beef patty to fit on top of the fillings. Shape the edges of the patty together so that you have a nice stuffed beef patty with none of the fillings showing through.
  9. Continue steps 5-8 with the remaining ground beef and fillings. When you are finished, you should have five equal stuffed patties.
  10. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the patties to it once hot, and cook them for about 5-6 minutes on each side, or until your desired level of doneness has been reached.
  11. Wrap the burgers in lettuce leaves, slice in half, and serve with your favorite toppings or condiments.

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 548Total Fat: 43gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 179mgSodium: 367mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 36g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes

LOVE IT? PIN ME FOR LATER! 

keto burger recipe

Easy Keto Meatball Casserole

By 1 Comment

Since started the keto diet I have had a blast trying out new recipes. My newest favorite is Keto Meatball Casserole I made after a particularly strong craving for Italian food. 

easy meatball casserole

To be honest, I did not know Meatball Casserole was actually a thing, but a friend of mine called it Meatball Parmesan. Whatever you call it - it is delicious. 

Now I made Mozzarella Stuffed Meatballs in my instant pot a couple years ago and they were fantastic, but these I actually baked.

simple meatball casserole

You can use this recipe in your pressure cooker if you are pressed for time though. 

I also wanted to stay in line with my macros, so I adjusted the recipe to make this a more low carb meatball casserole recipe. This one is perfect.

meatball casserole

Looking For More Keto Recipes? Check out my entire Library Here.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each serving of Keto Meatball Casserole has 4 net carbs, 5 total carbs, 1 g fiber, 40 g fat, 38 g protein, and 539 calories. This earns it an "A" rating.

Keto Meatball Casserole

Serves 6

Ingredients:

  • 2 lbs. Ground beef
  • 1 c. Crushed pork rind crumbs
  • ½ c. Parmesan cheese
  • 1 ½ tsp. Italian seasoning
  • ½ tsp. Basil
  • 3 Cloves minced garlic
  • Salt and pepper to taste
  • 1 Egg beaten
  • 1 ½ c. Low carb marinara sauce
  • 1 ½ c. Shredded mozzarella cheese

How To Make Keto Meatballs:

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the 2 lbs of ground beef with 1 cup of crushed pork rind crumbs. You can crush the pork rinds by placing them in a Ziploc bag and using a rolling pin to crush them finely.

Add in ½ cup of grated parmesan cheese.

Mix in 1 ½ teaspoon of Italian seasoning and ½ teaspoon of Basil.

Toss in salt and pepper to taste.

Stir in 3 cloves of minced garlic.

Pour in 1 beaten egg.

Combine the ingredients together by mixing with your hands until they are well incorporated.

Form the meat mixture into 24 equal meatballs, and place them into the bottom of a greased casserole dish.

Bake the meatballs for 30 minutes, draining off any excess fat or juices when they are done.

Top the cooked meatballs with 1 ½ cups of low carb marinara sauce.

Sprinkle with 1 ½ cups of Mozzarella cheese.

Bake for an additional 10 minutes.

keto baked meatballs

Serve over a bed of spinach or your favorite noodle substitute.

keto meatballs recipe
Yield: 6

Keto Meatball Casserole

easy meatball casserole

Meatball Casserole is a hot and delicious, filling meal that will be loved by the whole family. This keto dinner idea is perfect for any night of the week.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 2 lbs 2 lbs. Ground beef
  • 1 cup Crushed pork rind crumbs
  • ½ cup Parmesan cheese
  • 1 ½ teaspoon Italian seasoning
  • ½ teaspoon Basil
  • 3 cloves minced garlic
  • Salt and pepper to taste
  • 1 Egg , beaten
  • 1 ½ cup Low carb marinara sauce
  • 1 ½ cup Shredded mozzarella cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, combine the 2 lbs of ground beef with 1 cup of crushed pork rind crumbs. You can crush the pork rinds by placing them in a Ziploc bag, and using a rolling pin to crush them finely.
  3. Add in ½ cup of grated parmesan cheese.
  4. Mix in 1 ½ teaspoon of Italian seasoning and ½ teaspoon of Basil.
  5. Toss in salt and pepper to taste.
  6. Stir in 3 cloves of minced garlic.
  7. Pour in 1 beaten egg.
  8. Combine the ingredients together by mixing with your hands until they are well incorporated.
  9. Form the meat mixture into 24 equal meatballs, and place them into the bottom of a greased casserole dish.
  10. Bake the meatballs for 30 minutes, draining off any excess fat or juices when they are done.
  11. Top the cooked meatballs with 1 ½ cups of low carb marinara sauce.
  12. Sprinkle with 1 ½ cups of Mozzarella cheese.
  13. Bake for an additional 10 minutes and serve over a bed of spinach or your favorite noodle substitute.

Notes

Serves 6

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 539Total Fat: 40gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 193mgSodium: 881mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 4gProtein: 38g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
keto meatball casserole

Bacon Cheeseburger Low Carb Meatloaf

By 46 Comments

Bacon Cheeseburger Low Carb Meatloaf isn't your mama's meatloaf! Packed with flavor - but without the carbs - this will be a family favorite!

Bacon Cheeseburger Low Carb Meatloaf

One of my family’s favorite go-to meals is meatloaf, especially if it’s stuffed meatloaf - loaded up with cheese and other goodies (like bacon).

However, as I have been on my keto journey I learned that while it seems easy to just cut out carbs they sometimes hide in your favorite dishes.

Did you know even some spice blends have a surprising amount of carbs? They show up in places you might not expect, especially if you are new to the low carb/keto game.

In traditional meatloaf, you might find them in your ketchup, breadcrumbs (that one is pretty obvious), mayo, mustard, and even in your bacon.

Looking For More Keto Recipes? Check out my entire Library Here.

I have come to love this Low Carb Meatloaf that is a quick and easy weeknight meal but also perfect for meal prep for the week.

While portion sizes are not quite as important as the macros count, I still try to keep my portions reasonable - which is why I LOVE making meals like this in a muffin tin.

Plus it makes counting out and planning your day - if you do that - so much easier! I know exactly what is in each one - so it almost makes meal prep a breeze!

I just pop these little guys into a storage container along with my favorite Low Carb Veggies and voila!

Bacon Cheeseburger Low Carb Meatloaf

MACROS:

**Please note macros vary depending on what brands of products you use.

I always recommend scanning and measuring your products into Carb Manager, MyFitnessPal, or another similar app to make sure.

Using the brands that I do - I came up with that each little meatloaf (it makes six servings) has

  • 385 calories
  • 30.9 g fat
  • 2.4 carbs
  • 23.8 protein

Keto Cheeseburger Meatloaf

Yield: 6

Low Carb Muffin Tin Bacon Cheeseburger Meatloaf

Low Carb Muffin Tin Bacon Cheeseburger Meatloaf

Bacon Cheeseburger Low Carb Meatloaf isn't your mama's meatloaf! Packed with flavor - but without the carbs - this will be a family favorite!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 lb. ground beef
  • ½ cup of shredded cheddar
  • ½ cup pork rind crumbs
  • ½ cup bacon pieces
  • ¼ cup mayonnaise
  • 2 T. mustard
  • ¼ cup tomato sauce
  • 2 eggs
  • 1 tsp. Ground black pepper
  • 1 tsp. Onion flakes
  • ½ tsp. Salt

Instructions

  1. Preheat oven to 350℉.
  2. Combine all of your ingredients in a large bowl, make sure to mix them up well, the key to having your meatloaf hold together is good binders but also getting them mixed throughout your ground beef.
  3. Fill muffin tin cups with a nice rounded top, sprinkle with additional shredded cheddar cheese if you like. Even though I don’t usually worry too much about portions we enjoy our meatloaf in these cute little muffin shapes because they are easy to serve and to eat!
  4. Bake for 22-25 minutes.
  5. Allow to cool for 2-3 minutes then remove from muffin cup and allow excess grease to drain off.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 382Total Fat: 28gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 152mgSodium: 671mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 29g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes
Bacon Cheeseburger Low Carb Meatloaf

Keto Spaghetti and Meatballs Recipe

By 5 Comments

Keto Spaghetti and Meatballs is the perfect keto comfort food to help keep you on track with the keto lifestyle. Keto Meatballs are great for weekly meal prep because they reheat so easily!

keto spaghetti and meatballs

When I chose to make the transition to a more low carb way of eating, I knew the only way I was going to get my family on board was if I kept our meals as "normal" as possible.

After all, this isn't the first "diet" I have put them through over the years, but after having great success with it over the last few months I knew this was going to be my new normal, and I wanted my family to enjoy the same health benefits that I was. 

One of my favorite dishes since I was a little girl has been spaghetti and meatballs, so I was determined to find a low carb alternative.

The first obstacle was replacing the breadcrumbs in the meatballs and the second was finding a substitute for the pasta! I was skeptical about the shirataki noodles - how on earth could a root take the place of glorious pasta!? - but I was pleasantly surprised that not only did they taste very similar, but the consistency was similar as well.

They aren't quite as "al dente" as I like - but they are close enough considering they have less than 10 calories and only 1 net carb per serving!

keto spaghetti and meatballs

Transitioning to a lower carb lifestyle does not have to be painful, and with a little bit of creativity, you can get pretty darn close to those traditional meals you grew up on... just a much healthier version!

These Keto Spaghetti and Meatballs are so full of flavor you won't even notice they are lacking in the carbs... that is until your clothes start getting baggy 😉

Yield: 6

Keto "Spaghetti" and Meatballs

This is a simple and delicious low carb version of your favorite spaghetti and meatballs recipe! 

Ingredients

For The Meatballs:

  • 1 lb ground beef
  • ½ cup finely crushed pork rinds
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For The Sauce:

  • 1 pkg Shirataki Noodles
  • 1 28oz can peeled whole tomatoes
  • 1 teaspoon onion
  • 1 teaspoon garlic
  • 2 teaspoon oregano
  • 1 teaspoon parsley
  • ½ teaspoon salt
  • 1 Tbs red wine vinegar
  • ¼ cup olive oil

Instructions

To Prepare the Meatballs:

  1. Preheat oven to 350.
  2. In a large bowl, combine the ground beef, crushed pork rinds, egg, garlic powder, and onion powder.
  3. Form into 1" balls and place on a baking sheet lined with a Silpat or parchment paper (or mini muffin tray).
  4. Bake for 25-30 minutes or the internal temperature reaches 165F on a meat thermometer.

For The Spaghetti and Sauce

  1. Start by adding all of the sauce ingredients to a blender and pulsing until it is the consistency you prefer.
  2. Pour the sauce into a medium saucepan and simmer over medium heat for about 10 minutes.
  3. While the sauce is simmering, prepare the noodles according to package instructions. 
  4. Assemble the noodles, sauce, and meatballs in serving bowls. Serve hot.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 345Total Fat: 24gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 101mgSodium: 332mgCarbohydrates: 7gNet Carbohydrates: 5gFiber: 2gSugar: 4gProtein: 25g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Keto Recipes
keto spaghetti and meatballs recipe

Caxino Casino

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Pressure Cooker Mozzarella Stuffed Meatballs Recipe

By 8 Comments

These Pressure Cooker Meatballs are on the table in minutes - but will taste like they have been cooking all day!

pressure cooker meatballs in front of power pressure cooker xl

I remember when I was a little girl my grandmother had a pressure cooker that she seemed to cook everything in. It was a silver pot with a locking top and a little, weighted knob that would whistle when it steamed.

As a little girl, I remember her warnings to not touch that little knob - that it would explode from the pressure inside. I would be mesmerized watching that little knob rock side to side - just willing me to pull it off and see what would happen.

When I had the opportunity to try the new Power Pressure Cooker XL™ from TriStar Products, I was excited to see if I could cook as good as my grandma could.

This thing has become my new favorite appliance and I have cooked everything from steak tips and rice to chicken tacos and our new favorite - Mozzarella Stuffed Meatballs!

pressure cooker meatballs on spaghetti in a white bowl

The Power Pressure Cooker XL™ is super simple to use, even easier to clean, and makes getting in and out of your kitchen a breeze. With me teaching six POUNDFit classes a week now, I need meals that are quick and easy.

The Power Pressure Cooker XL™ can cook meals up to 70% faster than conventional methods. Plus with the "set it and forget it" programming I can come in from a class, toss everything I need into my Pressure Cooker - and go jump in the shower while it cooks!

You can cook meats, veggies, stews - even desserts! There is even a slow cooker setting - so I have been able to replace my beloved slow cooker with this all-in-one! Yay for having more space in the kitchen!

Power Pressure Cooker XL behind spaghetti and meatballs

The Power Pressure Cooker XL™ is available in 6-quart, ($99.99), 8-quart, ($129.96) and 10-quart, ($159.93) models. I got the 6-quart size and it is plenty big for our family of four to have dinner and leftovers the next day!

However I like the idea of being able to cook a whole bird in it, so I may have to upgrade some day. It is also great for canning and comes with a complete Canning Guide along with Pressure Cooker Cookbook.

The Cookbook made me think of a recipe I did in my slow cooker months ago that my family loved - Mozzarella Stuffed Meatballs. With Mike out of town this week I was pressed for time between classes to get dinner on the table, so I put The Power Pressure Cooker XL™ to the test to see just how quickly this normally all day recipe would take.

I was delighted when about 30 minutes later we were sitting down to eat.

I highly recommend the Power Pressure Cooker XL™ for any kitchen! I have really fallen in love with it and can not wait to make more meals for my family. Next, I want to try making homemade BBQ pork - how nice will it be to have that done in under an hour?!

Pressure Cooker Meatballs

Pressure Cooker Meatballs

These Pressure Cooker Meatballs are on the table in minutes - but will taste like they have been cooking all day!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • one pound ground chuck
  • ½ cup Italian Seasoned breadcrumbs
  • ½ cup grated parmesan
  • 1 tablespoon Italian seasoning
  • 1 block fresh mozzarella
  • 1 egg
  • one large can Italian style crushed tomatoes

Instructions

  1. Mix together meat, breadcrumbs, parmesan, seasoning, and egg in a large bowl. Using your hands, mash and knead together.
  2. Cut fresh mozzarella in to one inch squares.
  3. Pinch a portion of the meat mixture and gently wrap it around your mozzarella squares - making sure no mozzarella is showing.
  4. Place stuffed meatballs on a cookie sheet and bake at 425* for 10 minutes to sear.
  5. Pour crushed tomatoes into the inner pot of the Power Pressure Cooker XL™. Add the seared meatballs.
  6. Place the lid on the pressure cooker, lock the lid closed, and switch the pressure release valve to closed.
  7. Press the Soup/Stew button and press the Time Adjustment button until you reach 20 minutes.
  8. Serve with your favorite pasta! Voila!

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 467Total Fat: 27gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 163mgSodium: 640mgCarbohydrates: 15gFiber: 2gSugar: 2gProtein: 40g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes

Whole30 Halloween Stuffed Bell Peppers

By 9 Comments

With Halloween just around the corner, I had an idea of a "treat" everyone would enjoy that would still keep us in line with our health goals. Halloween Stuffed Bell Peppers are perfect! 

A traditional stuffed bell pepper recipe is made with rice - which is full of carbs! I wanted to clean things up so I made a few tweaks and I have to say - these have even more flavor! 

Wanting to make it fun for the kids too, I made a couple little cuts... and the result was adorable. 

How To Reheat Stuffed Bell Peppers

Stuffed bell peppers are a great dish to make ahead of time - because they reheat so easily!

To reheat, simply place in a shallow baking dish with a bit of water at the bottom. 

Loosen stuffing a bit and place in a preheated oven for about 10 minutes! Voila! 

Whole30 Stuffed Bell Peppers

Ingredients

  • 1 pound ground turkey breast
  • 1 large head of cauliflower , cut into pieces
  • 4 large orange bell peppers
  • 1 can whole30 complaint tomato sauce
  • 1 large yellow onion , minced
  • 1 large green bell pepper , minced
  • 2 teaspoons minced garlic
  • ¼ cup chicken broth
  • 2 tablespoons parsley
  • 2 tablespoons basil
  • 1 tablespoon garlic salt
  • 4 tablespoons olive oil

How To Make Stuffed Bell Peppers

  1. The first step is to turn your cauliflower into “rice.” Grate pieces of raw cauliflower in a food processor.
  2. In a skillet, heat olive oil and garlic salt. Add in cauliflower “rice” and cook 5-7 minutes, stirring often to prevent sticking.
  3. Cauliflower will be soft and begin to brown. Turn off the heat and set aside. Turn your oven on to preheat 350*.
  4. In another skillet, brown your turkey completely until all pink is gone. Add in minced onion, minced green bell pepper, minced garlic, parsley, and basil.
  5. Add in chicken broth and let cook down – about 7-10 minutes.
  6. Add in tomato sauce and cauliflower “rice” and let simmer until most of the liquid is gone, stirring often.
  7. While the meat mixture cooks down, cut the tops off of the four orange bell peppers and gently remove the seeds from the inside. With a small paring knife, carefully cut out the eyes, nose, and mouth of the jack-o-lantern.
  8. Fill each bell pepper with the meat mixture and replace the top.
  9. Gently place into the corner of a deep pyrex dish with the jack-o-lantern facing out.
  10. Make sure they are standing upright and gently place on the middle rack of the oven. Bake for 20 minutes or until bell pepper is softening.
  11. Let cool and serve with your favorite sides. Enjoy!

When the family came to the dinner table they all loved their little individual "jack-o-lanterns" and gobbled up every bite.

It wasn't until after they finished that I told them they were 100% Whole30 Compliant. How's that for a "trick!?"

whole30 stuffed bell pepper recipe
Yield: 12

Whole30 Halloween Stuffed Bell Peppers

Whole30 Halloween Stuffed Bell Peppers

These festive Whole30 Stuffed Bell Peppers are low in carbs and big on taste! Suer fun for Halloween!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 pound ground turkey breast
  • 1 medium head of cauliflower
  • 12 bell peppers
  • 1 can tomato sauce
  • 1 large yellow onion
  • 1 large green bell pepper
  • 2 teaspoons minced garlic
  • ¼ cup chicken broth
  • 2 tablespoons parsley
  • 2 tablespoons basil
  • 1 tablespoon garlic salt
  • 4 tablespoons olive oil

Instructions

  1. The first step is to turn your cauliflower into “rice.” Grate pieces of raw cauliflower in a food processor.
  2. In a skillet, heat olive oil and garlic salt. Add in cauliflower “rice” and cook 5-7 minutes, stirring often to prevent sticking.
  3. Cauliflower will be soft and begin to brown. Turn off the heat and set aside. Turn your oven on to preheat 350*.
  4. In another skillet, brown your turkey completely until all pink is gone. Add in minced onion, minced green bell pepper, minced garlic, parsley, and basil.
  5. Add in chicken broth and let cook down – about 7-10 minutes.
  6. Add in tomato sauce and cauliflower “rice” and let simmer until most of the liquid is gone, stirring often.
  7. While the meat mixture cooks down, cut the tops off of the four orange bell peppers and gently remove the seeds from the inside. With a small paring knife, carefully cut out the eyes, nose, and mouth of the jack-o-lantern.
  8. Fill each bell pepper with the meat mixture and replace the top.
  9. Gently place into the corner of a deep pyrex dish with the jack-o-lantern facing out.
  10. Make sure they are standing upright and gently place on the middle rack of the oven. Bake for 20 minutes or until bell pepper is softening.
  11. Let cool and serve with your favorite sides. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 159Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 643mgCarbohydrates: 11gNet Carbohydrates: 8gFiber: 3gSugar: 6gProtein: 15g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes

Simple Thai Lettuce Wraps

By 5 Comments

These Keto Thai Lettuce Wraps are a dairy-free keto meal that everyone will love! Simple ingredients, tons of flavor and perfect for feeding a crowd or for weekly meal prep!

thai lettuce wraps

Last week my personal trainer and I were discussing nutrition and I asked for a couple ideas of healthy meals to make that were "out of the norm" of my usual chicken and broccoli routine.  

As much as I love chicken and broccoli - varying the flavors with the different seasonings - it has gotten... well...boring. One of the recipes he suggested was Thai Ground Beef from the Gourmet Nutrition Cookbook.  I had actually never tried Thai food but the recipe looked easy enough, so I gave it a shot.  

Looking For More Keto Recipes? Check out my entire Library Here.

I knew I wanted to blog it if it was good... but we ended up eating the entire first batch so I had to make it a second time just to take pictures.  It was ok, though, because we all loved it that much.  

I ended up adding in some red cabbage and putting the Thai Ground Beef Filling into lettuce wraps to make the meal feel "complete."

thai lettuce wraps

I used the Fresh Market Thai Peanut Sauce which is naturally gluten-free and has terrific flavor without being overpowering.

You can also make this recipe with ground turkey or even ground chicken for delicious Thai Chicken Lettuce Wraps. It is so versatile it has been our family favorite for a long time.

Thai Beef Lettuce Wraps

My favorite part about this easy Thai Lettuce Wraps Recipe is how well it reheats. This is one of those recipes that gets better and better as the flavors combine.

To reheat just simply put the desired amount of filling into a microwave safe bowl, covered with a dampened paper towel, and heat in :30 intervals stirring in between until you reach your desired temperature.

Then spoon into your favorite lettuce leaves or just eat with a fork! So delicious and so good for you!

Thai Lettuce Wraps

Ingredients

  • 1 pound ground beef
  • 3 cups cabbage shredded
  • 2 cups red cabbage shredded
  • 1 cup shredded carrots
  • 1 medium bell pepper, chopped
  • ½ cup peanut sauce
  • lettuce of choice

Directions

Begin by browning ground meat completely until all pink is gone in a large, deep skillet.

Add in cabbages, carrots, and bell pepper and cook down, stirring often until onion is translucent and cabbages are softened.

Pour in peanut sauce and toss to coat well.

Spoon into your choice of lettuce.

Thai Beef Lettuce Wraps

Thai Beef Lettuce Wraps

These Keto Thai Lettuce Wraps are a dairy-free keto meal that everyone will love! Simple ingredients, tons of flavor and perfect for feeding a crowd or for weekly meal prep!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 pound ground beef
  • 3 cups cabbage shredded
  • 2 cups red cabbage shredded
  • 1 cup shredded carrots
  • 1 medium bell pepper, chopped
  • ½ cup peanut sauce
  • lettuce of choice

Instructions

  1. Begin by browning ground meat completely until all pink is gone in a large, deep skillet.
  2. Add in cabbages, carrots, and bell pepper and cook down, stirring often until onion is translucent and cabbages are softened.
  3. Pour in peanut sauce and toss to coat well.
  4. Spoon into your choice of lettuce.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 159Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 212mgCarbohydrates: 9gNet Carbohydrates: 7gFiber: 2gSugar: 5gProtein: 12g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Easy Recipes

How To Cook Cube Steak - Crockpot Style

By 2 Comments

I had never purchased "cube steak" before in my life until this week.  In fact, I never even had the desire to - with my weird aversion to meat nothing even sounded remotely appetizing about "cube steak." 

Plus everything I had heard compared the cut of meat to a shoe sole, so I just overlooked it at the store.

Wow was I ever wrong.

Crockpot Cube Steak

(aka My Family's New Favorite Meal)

Ingredients:

The directions could not be more simple - throw everything into the Crockpot and cook on low for 5 to 6 hours - depending on how much steak you used. 

We put ours over white rice and it was absolutely some of the best stuff any of us have ever tasted. 

It was a bit salty - so next time I will probably get "Low Sodium" cream of mushroom, but honestly, I have been wanting more ever since we scraped the last drop out of the Crockpot.

The great thing too is that cube steak is cheap - so even the large family size package I got on sale for less than $8.  I think the entire meal ran us about $20 to feed our family of four. 

This is an easy meal you can start in the morning, go to work, and will be ready when you walk in the door. 

In fact, I recommend that - because sitting here at home while it was cooking all day was excruciating - it smelled so good!

Now, it may not LOOK like the prettiest thing you have pulled out of a Crockpot - but it certainly does top the list taste-wise.  

Mike and the girls gobbled up every bite, asking for more.  I had hoped to have leftovers for lunch the next day, but I wasn't so lucky. 

I will be cooking a double batch next time.

Taco Cupcakes - Another Pinterest Success

By 15 Comments

I absolutely love Pinterest for finding amazing dishes that real people are cooking and sharing the recipes for.   I have found some new family favorites (like the Cowboy Casserole) and enjoyed experimenting with new ideas and making up new concoctions.

Months ago when I saw the Taco Cupcakes I knew I wanted to try it out.  But, like most things on Pinterest, I repinned... and never looked at again.  This week while shopping I noticed a package of won tons and remembered the Taco Cupcakes.  I grabbed my iPhone - with the Pinterest app - and next thing I knew I was grabbing the ingredients.  There were about 5 different pins for Taco Cupcakes - all with a little bit different ingredients.  So in true Diva fashion I just basically threw them all together in one.  It was perfect.

Why Taco Cupcakes?  Besides the fact that they are absolutely ridiculously delicious, they are CUTE.  And remember my Lasagna Muffins?  It's PORTION CONTROL PEOPLE.   Eat one... two at the max... and voila!

Taco Cupcakes

Ingredients:

  • 1lb ground chuck
  • taco seasoning
  • 1 can black beans, drained
  • 1 cup water
  • 1 jar chili con queso
  • 1 jar mild salsa
  • 1 package won top wrappers
  • shredded cheese
  • sour cream or guacamole (optional)

Brown your meat and drain well.  Add water, taco seasoning, and black beans.  Let cook down until all water is dissolved.  (this part is important - too watery and your wontons wont hold up right.  TRUST ME)  Set aside.

Grease your muffin tin and gently press a wonton wrapper into each muffin.  Try not to poke holes in them with your nails like yours truly did.  Then begin by putting in a layer of chili con queso, then meat mixture then salsa.  Add another wonton wrapper and repeat, topping "cupcake" with shredded cheese.  Cook for 15-20 minutes or until cheese is bubbly and wonton wrappers are brown and crispy.

Let cool for a few minutes before adding the "icing" of sour cream or guacamole.  (or both!) Serve with homemade Spanish Rice.

For those of you who learn better with pictures:

The girls absolutely LOVED these little "cupcakes" and even my Dad came over to say hi and enjoyed one himself.   And I always share my concoctions with my neighbor, whose boys attacked the plate upon my arrival.  (funny, it was "taco night" at her house too)

I loved how they easily fit right into a large Tupperware container to save for lunch tomorrow, and I was able to really monitor the amount that I ate, because it was really only the size of a cupcake.

Next time I am going to add in some corn and maybe some Rotel - kinda like my Taco Soup .... but in a cupcake!

Portion Control Lasagna - Lasagna Muffins

By 15 Comments

I couple months ago I saw "Lasagna Cups" on Pinterest and fell in love.  Lauren from Lauren's Latest had some pictures that would make your mouth water so I knew I had to try it.   After all I love making all kinds of things in muffin tins - especially my Breakfast Casserole Muffins!

Lauren shared a great traditional lasagna recipe that she used for her lasagna muffins, but I decided to make my Almost Famous Turkey and Spinach Lasagna instead.   They were AMAZING.

Almost Famous Turkey and Spinach Lasagna Muffins

  • 1 pound ground turkey
  • 1 can Campbell's Cheddar Cheese Soup
  • 1 teaspoon Garlic Salt
  • 1 cup milk
  • 2 cups shredded sharp cheddar
  • 2 cups shredded mozzarella cheese
  • 1 pkg chopped spinach
  • 1 egg
  • lasagna noodles

Cook lasagna noodles "al dente" and lay out on wax or parchment paper to cool.  Spray a muffin tin with cooking spray and gently roll your noodles around your hand and place into muffin tin.  With remaining noodles use a child's cup or cookie cutter to cut circles out of the noodles to be the "layers."   Set aside.

Cook turkey completely and drain. Mix in soup, garlic salt, and milk until well blended. Set aside.

Thaw spinach under warm water and squeeze ALL excess water. Mix cheeses and egg. Pull spinach apart in pieces and mix into cheeses.  (Its best if you just take your rings off and go at it with your hands)

Beginning with a noodle circle, layer the circles, meat, and cheese mixture until "muffin" is full - making sure to end with the cheese so it will melt and be all bubbly at the top.

Cook at 350* for 20-30 minutes or until bubbly.   Muffins will easily pop out onto a plate.  Serve hot with your favorite salad and garlic bread.

These were such a huge hit for dinner - the girls loved them!  They were fun to eat and pull apart, and it was the perfect serving size.    They save perfectly - you can just pop them in a tupperware container and reheat them one by one.

Thanks to Lauren for the awesome blog post and thanks to Pinterest for helping me find her!   I know we will make these again and again!

Cowboy Casserole Recipe - A Pinterest Success

By 24 Comments

When I discovered Pinterest a few months ago, the very first board I made was "Food I Might Someday Attempt to Make" and I frantically began pinning the yummiest, most amazing looking dishes I could find.  From entrees to cake pops to cocktails - I pinned them all!!

And that is where they stayed...That is, until this week.

I am happy to say I am 3 for 3 on the Pinterest recipes - that each one of them has been just as mind-blowingly amazing as I expected them to be.   I am going to share all three - and give all of the credit to the sites where I found the recipes - as they are absolutely going to be made again and again here in the Moscato Household.

My first success - Cowboy Casserole - comes from The Cutting Edge of Ordinary, and she says she adapted it from a Taste of Home Recipe.   Well... she adapted it perfectly because this absolutely is one of the best casseroles I have ever tasted.  I did have to change a few things - like I used minced garlic instead of cloves - but it was still beyond fantastic.

This is an absolute "must try" recipe - truly.  I wasn't sure about this one, it was actually the last of the three that I decided to try, but it was absolutely fantastic and my family practically licked their plates clean.

Thanks so much to Lisa from The Cutting Edge of Ordinary for this amazing recipe (and Pinterest for helping me to find it!)  You can check out Lisa's blog and see all kinds of other yummy looking dishes - that I am sure I will be trying very very soon.

Yield: 16

Cowboy Casserole Recipe – A Pinterest Success

Cowboy Casserole Recipe – A Pinterest Success

Cowboy Casserole is the ultimate comfort food. Warm and filling this is a family favorite.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 55 minutes

Ingredients

  • 1 ½ pounds ground chuck
  • 1 medium onion, , finely chopped
  • 1 tablespoon minced garlic
  • 1 can, (15.25oz) whole kernel corn, drained
  • 1 can Campbell’s cream of mushroom soup
  • 2 cups shredded cheddar cheese
  • ½ cup milk
  • 4 tablespoons Daisy sour cream
  • 1 bag Ore-Ida Crispy Crowns tater tots

Instructions

  1. Chop your onion and sautee in a few drops of Olive Oil until soft. Add minced garlic and cook on low for another minute or two. Add in ground chuck and cook until completely done and no pink is left. Drain and set aside.
  2. In a separate bowl mix together soup, milk, and sour cream and mix together well. Pour meat mixture in and mix well. Add in 1 cup shredded cheese and corn and gently mix together.
  3. In a 9×13 dish link a row of Ore-Ida Crispy Crowns. Pour entire mixture into dish and spread evenly across tots. Top with another layer of tots and sprinkle the remaining cup of cheese.
  4. Bake uncovered at 350* for about 30 minutes or until Crispy Crowns are crispy and casserole is bubbly. Let stand 10-15 minutes before serving.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 407Total Fat: 27gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 109mgSodium: 325mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 31g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Main Dishes