Keto Meatballs

Tender, juicy meatballs that deserve a spot on your dinner table! 🍝🤎

Some meals don’t need to be complicated to feel satisfying, and a plate of homemade meatballs is a perfect example. I love how they can turn an ordinary dinner into something comforting, whether you’re keeping things simple or pairing them with a rich tomato sauce.

These keto meatballs are beautifully tender on the inside, with a golden, savory exterior and plenty of Italian-inspired flavor. Serve them with marinara, zucchini noodles, or creamy mashed cauliflower for a delicious low-carb meal that’s full of comfort without the breadcrumbs.

Servings: 6

Ingredients

• 1 tbsp grass-fed butter (14 g)
• 1 medium white onion, finely chopped (about 150 g)
• 1.1 lb ground beef chuck (500 g)
• ½ cup ground pork rinds (about 30 g), or ⅓ cup almond flour (about 32 g)
• ½ cup grated Parmesan cheese (50 g)
• ⅓ cup heavy whipping cream (80 ml)
• ¼ cup fresh parsley, finely chopped (about 15 g)
• 1–2 tsp kosher salt (5–10 g), to taste
• ½ tsp freshly ground black pepper (about 1 g)
• 1 garlic clove, minced or pressed (3 g)
• 1 large egg, lightly beaten (50 g)
• About 2 cups keto-friendly marinara sauce (480 ml), or as needed
• A little olive oil, for cooking (about 1 tbsp / 15 ml)

Directions

1. Cook the onion: Melt the butter in a skillet over medium heat. Add the chopped onion and a pinch of salt. Cook for 6–8 minutes, stirring occasionally, until softened and beginning to caramelize. Remove from the heat and let cool.
2. Mix the meatball ingredients: In a large bowl, combine the ground beef, pork rind crumbs or almond flour, Parmesan, heavy cream, parsley, cooled onion, egg, garlic, salt, and black pepper. Mix until evenly combined, taking care not to overwork the meat.
3. Shape the meatballs: Form the mixture into either 14 larger meatballs or 20 smaller ones. For more consistent cooking, keep them approximately the same size.
4. Brown and cook: Heat a little olive oil in a skillet over medium heat. Add the meatballs in batches if needed, turning them several times so they brown on all sides and cook evenly. Cook until the centers reach 165°F (74°C).
5. Warm the sauce: Transfer the cooked meatballs to a paper towel-lined plate to drain excess grease. Warm the marinara sauce in a saucepan or the same skillet.
6. Combine and serve: Gently add the meatballs to the warm marinara sauce and turn them carefully to coat. Serve hot with zucchini noodles, mashed cauliflower, or keto garlic bread.

Storage

Store cooled meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan until hot throughout.

MACROS

Per serving

• Calories: 362 kcal
• Fat: 29 g
• Protein: 21 g
• Total Carbs: 5 g
• Fiber: 1.5 g
• Net Carbs: 3.5 g