Whether you’re eating low-carb or just want a hearty, satisfying dinner, these keto meatballs hit the spot. They’re tender, juicy, and packed with flavor—without breadcrumbs or sugary sauces. You get that classic Italian-style comfort with a smart low-carb twist.
Make a batch for weeknight meals, meal prep, or a crowd-pleasing appetizer. No fuss, no weird ingredients—just simple, reliable goodness.
Ingredients
Method
- Preheat the oven: Set to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
- Mix the meatball base: In a large bowl, combine the beef, pork, Parmesan, almond flour, egg, heavy cream, parsley, Italian seasoning, onion powder, garlic, salt, and pepper. Use your hands to mix gently until just combined.
- Avoid overmixing: Stop as soon as everything looks evenly distributed. Overmixing can make the meatballs tough.
- Form the meatballs: Lightly oil your hands to prevent sticking. Roll into golf ball-sized portions, about 1 1/2 inches wide. You should get about 18–22 meatballs.
- Choose your cooking method: For the easiest option, place meatballs on the lined sheet pan and bake for 15–18 minutes until just cooked through. For extra browning, sear them in a hot skillet with a little olive oil for 2–3 minutes per side, then finish in the oven for 8–10 minutes.
- Warm the sauce: While the meatballs cook, heat the marinara in a large skillet or saucepan over medium-low heat until simmering gently.
- Combine and simmer: Add the cooked meatballs to the sauce and simmer for 5–7 minutes. This helps them soak up flavor and stay moist.
- Taste and adjust: Add salt, pepper, or a pinch of red pepper flakes to the sauce if you like a little heat.
- Serve: Top with extra Parmesan and fresh basil. Pair with zucchini noodles, spaghetti squash, cauliflower mash, or a simple green salad.
What Makes This Recipe So Good
- Low-carb and gluten-free: Almond flour and Parmesan take the place of breadcrumbs, keeping carbs down without sacrificing texture.
- Juicy and tender: A mix of ground beef and pork adds richness while keeping the meatballs moist.
- Big flavor: Garlic, onion, Italian seasoning, and Parmesan bring that classic, savory taste.
- Easy to bake: No splattering oil or constant flipping—just form, bake, and sauce.
- Great for meal prep: They freeze well and reheat beautifully for quick meals.
Ingredients
- 1 pound ground beef (80/20 works best)
- 1/2 pound ground pork (or use all beef if you prefer)
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup blanched almond flour
- 1 large egg
- 2 tablespoons heavy cream
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried)
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for shaping and optional searing)
- 2 cups low-carb marinara sauce (no sugar added)
- Optional garnish: extra Parmesan and chopped basil
Step-by-Step Instructions
- Preheat the oven: Set to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
- Mix the meatball base: In a large bowl, combine the beef, pork, Parmesan, almond flour, egg, heavy cream, parsley, Italian seasoning, onion powder, garlic, salt, and pepper.
Use your hands to mix gently until just combined.
- Avoid overmixing: Stop as soon as everything looks evenly distributed. Overmixing can make the meatballs tough.
- Form the meatballs: Lightly oil your hands to prevent sticking. Roll into golf ball-sized portions, about 1 1/2 inches wide.
You should get about 18–22 meatballs.
- Choose your cooking method: For the easiest option, place meatballs on the lined sheet pan and bake for 15–18 minutes until just cooked through. For extra browning, sear them in a hot skillet with a little olive oil for 2–3 minutes per side, then finish in the oven for 8–10 minutes.
- Warm the sauce: While the meatballs cook, heat the marinara in a large skillet or saucepan over medium-low heat until simmering gently.
- Combine and simmer: Add the cooked meatballs to the sauce and simmer for 5–7 minutes. This helps them soak up flavor and stay moist.
- Taste and adjust: Add salt, pepper, or a pinch of red pepper flakes to the sauce if you like a little heat.
- Serve: Top with extra Parmesan and fresh basil.
Pair with zucchini noodles, spaghetti squash, cauliflower mash, or a simple green salad.
Keeping It Fresh
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze cooked, cooled meatballs (with or without sauce) in a freezer-safe container for up to 3 months. Separate layers with parchment to prevent sticking.
- Reheating: Warm gently on the stovetop in sauce over low heat, or microwave in short bursts. If reheating from frozen, thaw overnight in the fridge first for best texture.
Benefits of This Recipe
- Keto-friendly: Made without breadcrumbs or added sugar, so it fits low-carb lifestyles.
- High in protein and satisfying fats: Keeps you full and helps support steady energy.
- Flexible: You can swap meats, change seasonings, or use different sauces without losing the core recipe.
- Meal-prep friendly: Batch-cook once and enjoy several effortless meals.
- Family-approved flavors: Classic Italian-style taste that everyone recognizes and enjoys.
Common Mistakes to Avoid
- Overmixing the meat: This compresses the mixture and leads to dense meatballs.
Mix just until everything is combined.
- Skipping the binder: Almond flour and Parmesan help the meatballs hold together. Don’t leave them out.
- Using lean meat only: Very lean meat can dry out. A little fat keeps the texture juicy.
- Overbaking: Pull them when they’re just cooked through.
They’ll finish in the sauce and stay tender.
- Sweetened sauce: Many jarred sauces contain sugar. Choose a no-sugar-added marinara to keep carbs low.
Variations You Can Try
- All-beef or turkey: Use only ground beef, or swap in ground turkey. If using turkey, add 1 extra tablespoon olive oil to keep them moist.
- Cheesy center: Press a small cube of mozzarella into the center of each meatball before baking for a melty surprise.
- Spicy arrabbiata: Add red pepper flakes to the meat mixture and use a spicy, low-carb tomato sauce.
- Creamy alfredo: Skip marinara and simmer the meatballs in a keto alfredo sauce.
Great over broccoli or zucchini noodles.
- Herb-forward: Add fresh basil and oregano to the mix for a bright, garden-fresh flavor.
- Pesto twist: Simmer cooked meatballs in basil pesto thinned with a bit of cream or broth for a rich, herby finish.
- Buffalo-style: Toss baked meatballs in buffalo sauce and serve with blue cheese crumbles and celery.
FAQ
Can I make these meatballs without almond flour?
Yes. You can substitute finely ground pork rinds (about 1/3 cup) or use coconut flour, but use less coconut flour—start with 1 to 2 tablespoons because it’s more absorbent.
How do I know when the meatballs are cooked?
They should be browned on the outside and reach an internal temperature of 160°F for beef/pork. If you don’t have a thermometer, cut one open—no pink in the center and juicy, not dry.
What’s the best sauce for keeping it keto?
Use a no-sugar-added marinara or make your own with crushed tomatoes, olive oil, garlic, and herbs.
Check labels and aim for 5 grams of net carbs or less per serving.
Can I cook them in an air fryer?
Absolutely. Air-fry at 380°F for 10–12 minutes, flipping once, until cooked through. Add to warm sauce to finish.
How can I keep turkey or chicken meatballs from drying out?
Add a bit more fat—olive oil or a tablespoon of mayonnaise—and don’t overcook.
A splash of heavy cream or grated onion also helps maintain moisture.
Can I make them dairy-free?
Yes. Replace Parmesan with 2–3 tablespoons of nutritional yeast and add a bit more salt. Use coconut cream instead of heavy cream if needed.
In Conclusion
These keto meatballs deliver everything you love about classic Italian meatballs without the carbs. They’re easy to make, packed with flavor, and versatile enough for busy weeknights or meal prep. Keep a batch in the freezer, warm them in your favorite low-carb sauce, and you’ve got a reliable, satisfying dinner anytime. Simple ingredients, great taste, and a plan-friendly profile—what’s not to love?
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