Introducing our Keto Meatballs — a mouth-watering Italian meatball recipe that's low on carbs, delicious, and really easy to make. It's the complete package!
Do yourself a favor and learn how to make this delicious keto dinner with us now!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🧆 Ingredients for this keto meatballs recipe
- 🍅 Ingredients for the homemade keto marinara sauce
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Meatballs: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- Homemade marinara cooking instructions
- What to serve with keto Italian meatballs?
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing these Low Carb Meatballs is a breeze — you'll have them ready in just 1 hour and 15 minutes! Simply combine all the ingredients (except the sauce) in a large bowl. Shape the meatballs and simmer them in a Dutch oven with your marinara sauce. After approximately 40 minutes, remove the meatballs, add a layer of cheese on top, and serve!
Chef's note
For an extra crispy texture, consider using crushed pork rinds as an alternative to almond flour. It's a fantastic low-carb option that adds a delightful crunch to the dish. Not only does it provide a satisfying texture, but it also enhances the overall flavor profile
For more inspiration check out our Beef recipe.
🧆 Ingredients for this keto meatballs recipe
🍅 Ingredients for the homemade keto marinara sauce
Ingredient substitutions
Don't worry if you don't have all the ingredients for this recipe; use these substitutes instead:
Additional ingredients
Customize your dish with these optional ingredients:
Cooking tools required
To make this Keto Meatballs recipe, you need the following tools:
Tools substitute options
How to make Keto Meatballs: step-by-step guide
Cooking methods
Preparation steps
- Begin by gathering all the ingredients listed in the recipe.
- Take the ground beef out of the packaging and place it in a bowl or on a clean cutting board.
- Peel the fresh garlic cloves and mince them finely.
- Proceed to peel the onion and dice it into small pieces.
- Wash the fresh parsley and finely mince it.
- If the parmesan cheese isn't already grated, grate it now. Divide the grated cheese into two portions — one for mixing into the meatballs and the other for topping.
- If you're choosing to make homemade marinara sauce, make sure you have the ingredients listed under "Homemade keto marinara sauce" ready.
- Measure the required quantities of olive oil, almond flour, heavy cream, sea salt, freshly cracked black pepper, and Italian seasoning.
Cooking instructions
- Combine the beef, eggs, cream, almond flour, spices, fresh garlic, onion, and ½ cup of parmesan in a large bowl. Mix the ingredients thoroughly until well combined.
- Form the mixture into meatballs, shaping them to your desired size.
- Heat the oil in a Dutch oven, preferably a 5-quart or larger, over medium heat.
- Carefully place the meatballs in the hot oil and sear them for approximately 2-3 minutes per side until nicely browned.
- Once the meatballs are seared, add the marinara sauce to the Dutch oven.
- Bring the sauce to a low simmer, cover the Dutch oven, and let it continue cooking for about 30-45 minutes, allowing the flavors to meld together and the meatballs to cook through.
- When ready to serve, top the meatballs with ¼ cup of parmesan and a sprinkle of fresh parsley.
Homemade marinara cooking instructions
- Heat the oil in the Dutch oven over medium heat until it is adequately heated.
- Add the minced garlic to the hot oil and cook it for about one minute, allowing it to become fragrant.
- Stir in the Italian seasoning and onion powder, ensuring they are evenly distributed.
- Add salt to taste, adjusting the quantity according to your preference.
- Once all the ingredients are combined and seasoned, carefully remove the mixture from the Dutch oven and set it aside for later use in the recipe.
Chef's pro tip
To prevent dense and tough meatballs, pay attention to the mixing process. Mix the ingredients until evenly combined and well incorporated, but avoid over-mixing. This ensures the meatballs remain flavorful and tender.
What to serve with keto Italian meatballs?
How to make it healthier
Here are a couple of tweaks you can consider:
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Note: Don't freeze the meatballs, as their texture gets ruined upon thawing.
Reheating best practices
Note: Don't reheat the meatballs multiple times, as doing so will ruin their texture and flavor.
Recipe wrap-up and conclusion
And there you have it, our delightful and satisfying Keto Meatballs are ready to go! These low-carb wonders are packed with flavor, simmered in saucy marinara goodness, and guaranteed to become a staple on your dinner table.
So gather your family and friends and flaunt your cooking skills with these exceptional meatballs. And don't forget to share a picture of your plate with us on Facebook and Instagram! We can't wait to see how this turns out for you.
Frequently asked questions
Check out these other low-carb Meatball recipes:
📖 Recipe
Keto Meatballs
Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef or a beef substitute like Beyond Meat
- 2 large eggs or chia eggs for plant-based
- ¼ cup heavy cream or plain unsweetened almond milk
- ¼ cup almond flour
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 4 cloves garlic minced
- ½ cup diced onion
- 2 tablespoons fresh parsley minced
- ¾ cup freshly grated parmesan cheese divided (½ cup in meatballs, ¼ cup as topping) or a vegan substitute such as Violife Parmesan
- 1 28-oz jar marinara sauce, without added sugar OR the recipe below
Homemade Keto Marinara Sauce:
- 1 28-oz can crushed tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 tablespoons Italian seasoning
- ½ teaspoon onion powder
- Sea salt to taste
Instructions
- In a large bowl, combine the beef, eggs, cream, almond flour, spices, fresh garlic, onion, and ½ cup of parmesan. Mix the ingredients thoroughly until well combined.
- Form the mixture into meatballs, shaping them to your desired size.
- Heat the oil in a Dutch oven, preferably a 5-quart or larger, over medium heat.
- Carefully place the meatballs in the hot oil and sear them for approximately 2-3 minutes per side until nicely browned.
- Once the meatballs are seared, add the marinara sauce to the Dutch oven.
- Bring the sauce to a low simmer, cover the Dutch oven, and let it continue cooking for about 30-45 minutes, allowing the flavors to meld together and the meatballs to cook through.
- When ready to serve, top the meatballs with ¼ cup of parmesan and a sprinkle of fresh parsley.
Homemade Marinara (optional)
- Heat the oil in the Dutch oven over medium heat until it is adequately heated.
- Add the minced garlic to the hot oil and cook it for about one minute, allowing it to become fragrant.
- Stir in the Italian seasoning and onion powder, ensuring they are evenly distributed.
- Add salt to taste, adjusting the quantity according to your preference.
- Once all the ingredients are combined and seasoned, carefully remove the mixture from the Dutch oven and set it aside for later use in the recipe.
Alex says
Do I use the oven or the stove?
Thanks!
Cast Iron Keto says
Hi Alex, you'll use the stovetop! I've edited the recipe to be more clear 😊
Dotty says
These were amazing. Thank you so much for the recipe.
Catherine says
Mixed all the ingredients and ended up with a mix that did not look what i reckon it was not to look like, so its gone in the oven as a meatloaf. lol. Hope it tastes nice
Sarah says
I read that the recipe is for 6 servings, but how many meatballs does it make? How many is considered a "serving" according to the macros.
Alex Lester says
It depends on how big you make your meatballs, it's really a personal preference. I made about 12 meatballs here which would be 2 per serving.
Sara says
Can I do this in a skillet or do I need a deep dutch oven? Do you use a lid while it cooks?
Thanks!
Alex Lester says
The skillet would need to be a bit deep because of the sauce. No, no cover is needed because the steam created would make the sauce too watery. If splattering is a concern you can use a splatter screen.