Go Back
–+ servings
top down view keto meatballs over zoodles

Low Carb Meatballs (Keto Meatballs)

Becky
Low Carb Keto Meatballs that are tender, flavorful, and use minimal ingredients. You are going to love how quickly these keto meatballs pull together.
4.91 from 32 votes
Print Recipe Pin Recipe
Subscribe to Four Score LivingFor the latest recipes and more subscribe!
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Low Carb Keto Recipes
Cuisine American
Servings 24 meatballs
Calories 151 kcal

Equipment

Glass Mixing Bowls
1 Glass Mixing Bowls

Ingredients
  

  • 1 lb. ground beef 80% for best meat to fat ratio
  • ¼ cup almond meal or an additional ¼ cup of 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

Instructions
 

  • Preheat your oven to 375°F.
  • Line a 13x9-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.

Video

Notes

  • Slow Cooker Option: Pour 28-32 oz of your favorite keto friendly tomato based meatball sauce (or 1 jar of keto friendly marinara sauce + 14 oz. of your favorite salsa) into a slow cooker. Tuck each meatball into the sauce, making sure that they are submerged. Cover and cook on high for 4 hours or on low for 6 hours.
  • Dairy-Free Option: If you can't have dairy you can always leave the Parmesan out or substitute in your favorite dairy-free cheese.
  • You can use any ground meat or mix different ones together: Bison, pork, chicken, or turkey
  • Don't overmix the meat mixture - this may cause dense, hard meatballs.
  • Gently form - you don't want to roll them too tightly.
  • If you want a golden crust - simply fry them in a skillet using a little bit of oil for 5 to 6 minutes before baking.
  • Add moisture - our favorite way to stop them from drying out is to sneak a little bit of veggies into your meat mixture. Mushrooms and Zucchini are perfect, as they release a lot of moisture as they cook. Also a nice way to sneak in some nutrition.
  • Storage - Allow to cool before placing into an airtight container. Best stored for 5 to 7 days in the fridge or up to 3 months in the freezer. 
  • Reheat - You can reheat in the microwave or in a 350 degree oven. Stovetop works as well, just add a little water to the pan to ensure they stay juicy.

Nutrition

Serving: 3meatballsCalories: 151kcalCarbohydrates: 1gProtein: 18gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 74mgSodium: 195mgFiber: 1g
Tried this recipe?Let us know how it was!