These keto meatballs are extra juicy and soft and are perfect to feed a family! Ready in minutes, serve it over keto pasta for a comforting low carb dinner! Watch the video belowto see how I make this in my kitchen.
In a large mixing bowl, add all the meatball ingredients and use your hands to mix well. Roll out tablespoons of the meat mixture into meatballs and place them onto a plate.
Add the olive oil to a non-stick pan and place over medium heat. Add the meatballs and cook for 5-6 minutes, turning regularly until browned and mostly cooked (not 100% cooked). 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 8-10 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.
Video
Notes
Instead of marinara sauce, use a keto spaghetti sauce, pomodoro sauce, or sugo.TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week. TO FREEZE: Place meatballs in a shallow container and store them in the freezer for up to 6 months. Meatballs must be thawed completely before reheating. TO REHEAT: Either microwave the meatballs for 1-2 minutes or reheat in a non-stick pan until warm and the sauce is bubbling.