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My Italian-style keto meatballs are extra juicy and tender, and make a fabulous weeknight dinner. Serve them over zucchini noodles or keto pasta for a complete meal. They are also easy to meal prep.
Table of Contents
Why you need to make my keto meatballs
Even though I stopped following a strictly low-carb diet, these keto meatballs are still on my family’s dinner rotation.
Italian meatballs were one of my specialities I learned during my culinary degree (and also practical work IN Italy). The secret to juicy and flavorful meatballs isn’t actually in the breadcrumbs, but the combination of ground meat you use. This is why I like to use both ground beef and ground pork, which have the perfect ratio of fat for the juiciest meatballs ever.
Instead of breadcrumbs, I like to use keto breadcrumbs or crushed pork rinds, which hold everything together without drying them out. These low carb meatballs are easy to make and cook up in about 20 minutes. My family loves them over keto spaghetti or noodles, but they also work over some steamed veggies for a healthy keto dinner.
Key Ingredients
This isn’t the full list of ingredients but just a few notes about the main ones. Scroll down below for everything.
- Ground beef and ground pork. As mentioned above, I like to use a mix of ground beef and ground pork to achieve the juiciest meatballs. 80/20 ground beef is best (80% lean, 20% fat), but leaner cuts will work. You can use all ground beef or ground pork, but the meatballs won’t be as juicy.
- Onion and garlic. Must have aromatics for flavor.
- Parmesan cheese. You must use freshly grated or refrigerated Parmesan cheese. Avoid using the shelf-stamp kind, as it is highly processed and will not retain its shape in the meatballs.
- Breadcrumb substitute. There are several options, including crushed-up pork rinds or homemade keto breadcrumbs.
- Marinara sauce. My simple sauce combines olive oil, onions, garlic, tomato sauce, and Italian seasoning. Some of my pre-made sauces will work too, including keto spaghetti sauce, pomodoro sauce, or sugo.
How to make keto meatballs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix all the meatball ingredients, then shape them into small bite-sized balls.
Step 2- Shape the meatballs into 1 1/2-inch balls. Place them on a plate or a lined pan.
Step 3- Add oil to a skillet and brown the meatballs on all sides.
Step 4- Prepare the marinara sauce and simmer until it thickens. Add the meatballs into the sauce and cook for 8-10 minutes, turning regularly.
Arman’s recipe tips
- Do not overbake the meatballs because, let’s face it, no one wants rubbery meatballs here. To prevent this from happening, always use an instant-read thermometer to check the temperature. Fully cooked meatballs should reach 165F.
- Avoid overmixing. Like cake batter, the more you mix, the tougher they will be. I like to do the fold rule- mix until everything is just combined.
- Shape the meatballs the same. I recommend shaping the meatballs to the same size each. 1 1/2 inches is ideal.
- Chill before cooking. This is optional, but if you want the meatballs to be extra sturdy, you can chill them for around 30 minutes before pan frying.
Storage and make-ahead instructions
To store: Leftovers can be stored in the fridge in an airtight container for up to 5 days.
To freeze: Place low carb meatballs in a shallow container and store them in the freezer for up to 6 months. Thaw the meatballs before reheating.
To make ahead: You can prep the meatballs for up to 2 days (48 hours) before serving. Keep them in the fridge and cook directly from the fridge.
Frequently asked questions
If you’d like to oven-bake meatballs instead of frying them, place the shaped meatballs on a baking sheet and bake at 180C/350F for 20 minutes, flipping halfway through.
If you overmix the meatballs or brown them for too long, you risk them drying out. My top tips are not to overmix and to also brown them in the skillet, not completely cook them. Remember, the meatballs will cook as they rest and will do so again when added back into the sauce.
Yes, and I often keep a batch frozen for quick weeknight meals. Once you shape them, transfer them to a greased container and keep in the freezer for up to 6 months. I recommend thawing them before cooking them.
More keto ground beef recipes
If you’ve enjoyed this Keto Meatballs recipe, please give it a star rating. It really helps others thinking of making it.
Perfect Keto Meatballs
Video
Ingredients
- 1/2 pound ground beef 80/20
- 1/2 pound ground pork
- 1 large egg
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup parmesan cheese finely grated
- 1/2 cup keto bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the keto marinara sauce
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 lb tomato sauce passata
- 1/2 cup water
- 1 tablespoon Italian seasonings
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Add the ground beef, ground pork, chopped onion, minced garlic, parmesan cheese, keto bread crumbs, salt, and pepper to a bowl. Using your hands, mix until incorporated.
- Roll out 1 1/2 balls of meatballs and place them on a plate.
- Add the olive oil to a large skillet and place over medium heat. Add the meatballs and cook for 5 minutes, turning regularly until they are browned. Remove from the pan and place onto a plate.
- Prepare the sauce. Heat the olive oil into the frying pan and place it over medium heat. Add the onions and garlic and cook for 2 minutes, until fragrant. Add the remaining ingredients and bring it to a simmer. Once it begins to simmer, reduce to low heat.
- Add the meatballs into the saucepan and cook for 8 minutes, turning every so often.
- Remove the meatballs and sauce from the heat and serve over low carb pasta or your favorite low carb vegetables.
Notes
- Other ground meat: Swap out the ground meat for Italian sausage, ground pork, ground chicken, or ground turkey.
- Add cheese: For cheesy meatballs, fold through some freshly grated mozzarella cheese or parmesan cheese.
- More sauce options: Instead of a red sauce, these meatballs taste incredible with a keto alfredo sauce or a keto cheese sauce.
- Reheating: Either microwave the meatballs for 1-2 minutes or reheat in a non-stick pan until warm and the sauce is bubbling.
- Storage: Leftovers can be stored in the refrigerator, covered, for up to one week.
These are absolutely delicious. Going in my eat regularly rotation. I love all your recipes.
Excellent meatballs
These meatballs were amazing! Thanks for sharing your recipe.
So welcome!
Can I soak almond flour in heavy cream ? Or will that be too much fat ? Or should I use water instead ? Was gonna do equal parts almond flour with liquid . Please get back to me making them tomorrow
Even my PICKY hubby loved these!! This is one fantastic recipe! Will make these weekly, for sure. Thank you so much for this!!
This recipe is absolutely delicious. I added a bit of extra spices to the meatballs (complete seasoning, Worcestershire and liquid smoke), but the sauce didn’t need need a thing. This is probably the only sauce recipe I’ve made, that I didn’t need to doctor up. The meatballs probably didn’t need anything else either, but I like a lot of flavor. I will definitely use this as a staple. Thanks for the recipe!
Thanks, that is what I did
Does anybody know what the nutrition breakdown is for just the meatballs?
You can calculate it using myfitnesspal or similar 🙂
Thank you for this wonderful recipe. I don’t normally make meatballs because my previous recipes have been rather bland and dry. Well today everything changed. This recipe is full of flavour and easy to make. The cheese is just perfect. I am looking forward to making this recipe again.
TOO GOOD!!!!!!!!!!!!!!!!
These are great meatballs! Adding some pork to the beef makes them tender and flavorful. I used some onion powder because I didn’t have an onion on hand, and for the breadcrumbs, I just used plain ground pork rinds. Even without sauce, they were so tasty. This recipe is a keeper!
These meatballs came out delicious. I did add the parsley and cayenne pepper that Callmechaz recommended. Thank you all
So yummy.. added a bell pepper
This recipe was fantastic! My meatballs always turned out bland, but these were so flavorful. Thanks for the wonderful recipes! I think in one day I printed off over 15, and we have loved every one of them!
My Italian Grandmother and Mother would have LOVED these. They made the best, authentic meatballs on the planet–always fried, by the way. These are ALMOST identical, but of course I now substitute crushed pork rinds for bread. One essential missing ingredient–chopped FRESH parsley in the mix. I accidently left it out one time. Never again. Noticed it in the first bite! About 1 tablespoon in this 1/2 lb. recipe should suffice. Try it. You will be surprised.
Oh, and I always add pinch of powdered Cayan. Not enough to create heat. Just enough to add zest! (Don’t tell Grandma I made ANY changes LOL)
Thanks for the suggestion 🙂 I won’t tell your nonna 😀
I made these meatballs (not the sauce) and they are excellent. Definitely will be my “go-to” for keto meatballs now. I will make the sauce when I have the ingredients on hand. The thing I LOVE about this recipe, is that I find it to be the perfect base for my creative ways.
Here are a few things that I did, in case anyone else is wondering “Could I…”?
One, I didn’t have ground pork on hand, so I used about half 80/20 ground beef and half 73% fat ground beef. It worked very well.
Two, The second time I made these, I added an add’l egg, because they fell apart on me a bit too much the first time.
Three, I made two sizes: the size in the recipe and also an extra large 3″ size, stuffed with 1″ cube of halloumi. Another time with very sharp cheddar. Super delicious.
Four, I air fried mine. Easy peasy.
Five, I used a tweaked jarred marinara because it’s what I had on hand and I actually just brushed the marinara on my small ones so they wouldn’t be drippy. My marinara was quite potent, that’s why I did that and also, I didn’t want my meatballs to dry out while in the fridge. The large ones, I brushed on the marinara to keep them moist in the fridge and when I heated them up, I put add’l marinara on them and my roasted zucchini side.
Six, I made mine spicy with cayenne pepper and habanero hot sauce. We’re heat freaks. I also replaced some of the salt with my favorite seasoning salts.
Seven, I doubled the recipe.
Despite my “tweaks”, I’m sure anyone would love these as written, thank you so much!
BTW….luckily, I made an initial lunch for my husband with the first batch of small meatballs, because the rest of them…I ate cold from the fridge and couldn’t resist them, so I never had enough for the make-ahead dinner that I’d intended!
Thanks so much 😊
My husband has never, ever liked my meatballs because I make them without the breadcrumbs. I made these yesterday. He NEVER gives compliments. He said “Please make these again”. I shared this recipe with my mom who is dealing with cancer and on a strict keto diet. She and my dad loved them. I will make these weekly now. To die for.
Aw, that means so much- Thanks for the feedback, Jennifer!
How many Meatballs per Serving, Arman? Would like to try these but need to know. Thanks 😊
It depends on how big or small you make them 🙂 Usually 5-6.