In a bowl, mix the minced beef with finely diced chicken liver (or ground chicken if you don't like liver), grated parmesan, dried herbs, and salt.
Shape meatballs with your hands and form 20 meatballs.
In a large saucepan, under medium heat warm olive oil.
Add the crushed garlic and diced onion, reduce to low heat and cook for 2 minutes until golden and fragrant.
Add the meatballs into the saucepan and fry the meat for 2-3 minutes on all sides.
Add the beef broth to deglaze and stir in the can of diced tomatoes,
Cover and simmer 20 minutes or until the liquid slightly thickens and reduces.
Adjust with salt and pepper to taste.
Meanwhile, cook the wonder noodles following your packing instructions. If you can't find these noodles you can make your own zucchini noodles with a spiralizer or try shirataki spaghetti
When the keto noodles are cooked, serve 1/4 cooked noodles per plate (or more, they have zero carbs so they won't impact carb count but they will add fiber). Top with 1/4 of the whole meatball sauce.
Serve with 1/4 cup of grated parmesan.
Storage
You can freeze the leftovers in an airtight container or store 2 days in the fridge.
Defrost the day before eating and rewarm in the microwave or saucepan.
Notes
Net carb per serve: 6.4 grams using zero-carb pasta. If you are using zucchini noodles, they will add 2g net carbs per (3.5 oz/100 g)