These low carb keto meatballs are a flavorful, guilt-free indulgence packed with savory goodness and perfect for any meal. With a tender, juicy texture and a blend of aromatic herbs, they’re satisfying without the carb overload. Ready in just 28 minutes, they’re a quick yet impressive dish that’ll have everyone asking for seconds.
Each bite offers a delightful balance of crispy outsides and moist centers, complemented by rich, earthy flavors. Whether served as an appetizer, over zucchini noodles, or in a comforting bowl, these meatballs are a delicious way to stay on track with your goals. Simple to make, yet bursting with taste, they’re a must-try for anyone craving wholesome, low-carb comfort.
Ingredients for Low Carb Keto Meatballs
- 1 lb. ground beef (80% lean for the best meat-to-fat ratio)
- ¼ cup almond meal (or substitute with an additional ¼ cup grated Parmesan cheese)
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons dried parsley
- 1 egg
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the baking sheet: Line a 13×9-inch baking sheet with parchment paper and set it aside.
- Mix the ingredients: In a large bowl, combine the ground beef, almond meal (or extra Parmesan), grated Parmesan, salt, pepper, onion powder, garlic powder, dried parsley, and egg. Mix thoroughly until evenly combined.
- Shape the meatballs: Roll the mixture into 24 meatballs, each about 1 ½ inches in diameter. Place them 1 inch apart on the prepared baking sheet.
- Bake: Bake uncovered for 18 minutes, or until the internal temperature of the meatballs reaches 160°F (71°C).
- Serve: Enjoy warm with your favorite keto-friendly sauce, such as marinara or Alfredo.
Perfect Pairings: Sauce and Topping Ideas
These low-carb keto meatballs are incredibly versatile and pair well with a variety of sauces. Try serving them with a sugar-free marinara sauce for a classic Italian twist, or drizzle with a creamy Alfredo sauce for extra richness. For a zesty kick, whip up a quick garlic aioli using mayo, minced garlic, and a squeeze of lemon. If you’re feeling adventurous, top them with melted mozzarella and fresh basil for a keto-friendly meatball caprese!
How to Store and Reheat for Maximum Freshness
Store leftover meatballs in an airtight container in the fridge for up to 3-4 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until warmed through. For a quicker option, microwave them in 30-second intervals, flipping halfway through. You can also freeze cooked meatballs for up to 3 months—just thaw overnight in the fridge before reheating.
Recipe Variations to Keep It Exciting
Switch things up by using ground turkey or chicken instead of beef for a lighter option. For a cheesy twist, add 1/2 cup shredded cheddar to the mixture. If you love spice, mix in 1 teaspoon of crushed red pepper flakes or a dash of hot sauce. For a Mediterranean flair, swap the parsley for dried oregano and serve with tzatziki sauce.
Time-Saving Tips for Busy Cooks
To save time, prepare the meatball mixture the night before and store it in the fridge. When ready to bake, simply shape and pop them in the oven. You can also double the recipe and freeze half for a quick meal later. If you’re short on time, skip the parchment paper and use a silicone baking mat for easy cleanup.
Common Questions Answered
Can I use coconut flour instead of almond meal?
Yes, but use only 2 tablespoons as coconut flour absorbs more moisture.
Can I make these ahead of time?
Absolutely! Shape the meatballs and store them uncooked in the fridge for up to 24 hours before baking.
What’s the best way to check doneness?
Use a meat thermometer to ensure the internal temperature reaches 160°F for perfectly cooked meatballs.
Low Carb Keto Meatballs
Ingredients
- 1 lb. ground beef (80% for best meat to fat ratio)
- 1/4 cup almond meal or an additional 1/4 cup of Parmesan cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons dried parsley
- 1 egg
Instructions
- Preheat your oven to 375°F.
- Line a 13×9-inch baking sheet with parchment paper; set aside.
- In large bowl, mix all ingredients. Shape meatball mixture into 24 (1 ½-inch) meatballs. Place 1 inch apart on your baking sheet.
- Bake uncovered for 18 minutes or until the internal temperature reaches 160°F.
- Serve warm with your favorite keto friendly sauce.