These keto meatballs are always juicy and flavorful! Ready in just 30 minutes with simple, gluten-free ingredients, they’re a family favorite.
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Originally inspired by Wholesome Yum readers, this recipe was crafted in 2017 to provide a delicious keto-friendly alternative to traditional meatballs. Made without breadcrumbs, these Italian keto meatballs have become a beloved staple in my household, especially with my kids. I hope they find a place on your family’s favorites list, too!
Packed with beef, aromatics, and cheese, they make a perfect pairing with zucchini spaghetti and marinara sauce. You can even use similar ingredients for a keto meatloaf. They’re not entirely carb-free but very close, and they taste just like classic meatballs!
Are Meatballs Keto?
Traditional meatballs often contain breadcrumbs, making them unsuitable for a keto diet. However, using a different binder, such as almond flour, makes them keto-friendly.
Ingredients & Substitutions
- Wholesome Yum Blanched Almond Flour: Creates the best texture for keto meatballs while cutting carbs. Other binders can be used, see variations below!
- Grated Parmesan Cheese: Acts as a binder. Pre-grated parmesan is convenient. Replace with more almond flour if dairy-free.
- Italian Seasoning: Homemade or store-bought.
- Sea Salt & Black Pepper: For savory flavor.
- Unsweetened Coconut Milk Beverage: Makes meatballs tender and juicy. Almond milk or heavy cream can be substituted.
- Onion: Grated with a box grater. Any variety works.
- Egg: Binds ingredients to keep meatballs from falling apart. A flax egg can also work.
- Garlic: Fresh minced garlic is best, but jarred minced garlic can be used (1 tablespoon).
- Fresh Parsley: Fresh herbs provide the best flavor, but 2 teaspoons of dried parsley can be substituted. Fresh basil is another option.
- Ground Beef: Classic choice for keto meatballs. 85% lean beef preferred, but other varieties, including ground chicken, turkey, or pork, can be used.
Marinara Sauce: A classic topping for low carb meatballs. Homemade or sugar-free store-bought options are great. Alfredo sauce, sugar-free pizza sauce, or chimichurri sauce can also be used.
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Variations: Use a Different Binder
These Italian keto meatballs are made with almond flour (my favorite!), but you can try:
- Coconut Flour: Use 1/4 the amount to avoid dryness.
- Flax Seed Meal: Can be slimy if overused. Not recommended.
- Crushed Pork Rinds: Reduce salt if used.
- Grated Parmesan Cheese: Best mixed with other binders like almond flour.
- Ground Sunflower Seeds: A 1:1 replacement for almond flour.
- Other Ground Nuts or Nut Meal
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How To Make Keto Meatballs
This section provides step-by-step instructions for making low carb meatballs.
- Prep: Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or foil (grease if using foil).
- Mix Dry Ingredients: In a large bowl, stir together grated Parmesan cheese, almond flour, Italian seasoning, sea salt, and black pepper.
- Add Wet Ingredients: Whisk in the milk, grated onion, egg, garlic, and fresh parsley. Let sit for a couple of minutes.
- Add Ground Beef: Mix in the ground beef using your hands until just incorporated. Don’t over-mix to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 1-inch (2.5 cm) balls and place on the lined baking sheet. Use a small cookie scoop or your hands (use a gentle touch).
- Bake: Bake for 10-12 minutes, until the meatballs are barely done. For a golden top, broil for a couple of minutes.
Add Marinara: Top each meatball with marinara sauce. Return to the oven and bake for 3-5 minutes, until the sauce is hot and meatballs are cooked through. Garnish with fresh parsley.
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Tips for the Best Keto Meatballs
- Soak Dry Ingredients: Let them soak in keto milk before adding meat for better texture.
- Avoid Over-Mixing: Mix until just combined to keep meatballs tender.
- Form Gently: Don’t pack the meat too tightly. Use cold, lightly oiled hands to prevent sticking.
- Broil or Pan Fry for a Golden Top: Plan ahead and adjust cook time to avoid overcooking.
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Ingredients
- 1/4 cup grated Parmesan cheese
- 1/4 cup Wholesome Yum Blanched Almond Flour (or sunflower seed meal for nut-free)
- 1 tbsp Italian seasoning
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup unsweetened coconut milk beverage (or almond milk or heavy cream)
- 3 tbsp grated onion
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 lb ground beef
- 3/4 cup marinara sauce
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Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or foil (grease if using foil).
- In a large bowl, mix together grated Parmesan cheese, almond flour, Italian seasoning, sea salt, and black pepper.
- Whisk in the milk, grated onion, egg, garlic, and fresh parsley. Let the mixture sit for a few minutes.
- Mix in the ground beef until just combined. Don’t over-mix.
- Form the mixture into 1-inch balls and place on the baking sheet.
- Bake for 10-12 minutes, until the meatballs are barely done. Broil for a golden top if desired.
Top each meatball with marinara sauce. Bake for another 3-5 minutes until the sauce is hot and meatballs are cooked through. Garnish with fresh parsley.
