Name: Keto Meatballs (Easy Low Carb) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1/4 cup Wholesome Yum Blanched Almond Flour (or sunflower seed meal for nut-free); 1/4 cup Grated Parmesan Cheese (or more almond flour for dairy-free); 1 tbsp Italian Seasoning; 3/4 tsp Sea Salt; 1/2 tsp Black Pepper; 1/4 cup Low Carb Milk of your choice (almond milk, coconut milk beverage, 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

Introduction

Keto Meatballs are a delicious and easy low-carb option perfect for weeknight dinners. Made with almond flour and flavorful seasonings, these meatballs are moist, tender, and pair wonderfully with marinara sauce. Whether baked or cooked on the stovetop, they’re a satisfying meal that fits perfectly into a keto lifestyle.

A pile of golden brown meatballs is stacked in the center of a white plate, each meatball covered with a thick layer of bright red tomato sauce. The sauce also spreads around the base of the meatballs like a rich, rough-textured bed. On top of each meatball is a sprinkle of fine white grated cheese and small pieces of fresh green herbs, adding a touch of color contrast. The scene is bright and detailed, with the smooth sauce and rough meatball textures clearly visible, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup blanched almond flour (or sunflower seed meal for nut-free)

1/4 cup grated parmesan cheese (or more almond flour for dairy-free)

1 tbsp Italian seasoning

3/4 tsp sea salt

1/2 tsp black pepper

1/4 cup low carb milk of your choice (almond milk, coconut milk beverage, 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

Instructions

Step 1: Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper or foil, greasing if using foil.

Step 2: In a large bowl, stir together almond flour, parmesan, Italian seasoning, sea salt, and black pepper.

Step 3: Whisk in the milk, grated onion, egg, garlic, and fresh parsley. Let the mixture sit for a couple of minutes.

Step 4: Mix in the ground beef with your hands until just combined. Avoid over-mixing to keep the meatballs tender.

Step 5: Form the mixture into 1-inch (2.5 cm) balls and place on the lined baking sheet. Use a cookie scoop or gently shape by hand without packing tightly.

Step 6: Bake the meatballs for 10-12 minutes until they reach an internal temperature of 155-160 degrees F. For a golden finish, broil for 1-3 minutes. Drain excess liquid, top with marinara sauce, then bake for an additional 3-5 minutes until hot and cooked through.

Alternative stovetop method: Heat 1-2 tablespoons olive oil in a large skillet over medium heat. Cook meatballs in a single layer, frying 2 minutes per side until golden but not fully cooked. Pour marinara sauce over them, cover, and simmer for about 10 minutes until cooked through.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet over low heat to avoid drying them out. You can also freeze cooked meatballs in a single layer on a tray, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in the oven or skillet.

FAQs

Can I use other ground meats instead of beef?

Yes, ground turkey, chicken, or pork can be used as substitutes. Cooking times may vary slightly depending on the meat’s fat content.

How can I tell when meatballs are fully cooked?

They should reach an internal temperature of 155-160 degrees F. They will also be firm to the touch and no longer pink inside.