My Italian-style keto meatballs are extra juicy and tender, and make a fabulous weeknight dinner. Serve them over zucchini noodles or keto pasta for a complete meal. They are also easy to meal prep.
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Why you need to make my keto meatballs
Even though I stopped following a strictly low-carb diet, these keto meatballs are still on my family’s dinner rotation.
Italian meatballs were one of my specialities I learned during my culinary degree (and also practical work IN Italy). The secret to juicy and flavorful meatballs isn’t actually in the breadcrumbs, but the combination of ground meat you use. This is why I like to use both ground beef and ground pork, which have the perfect ratio of fat for the juiciest meatballs ever.
Instead of breadcrumbs, I like to use keto breadcrumbs or crushed pork rinds, which hold everything together without drying them out. These low carb meatballs are easy to make and cook up in about 20 minutes. My family loves them over keto spaghetti or noodles, but they also work over some steamed veggies for a healthy keto dinner.
Key Ingredients
This isn’t the full list of ingredients but just a few notes about the main ones. Scroll down below for everything.
- Ground beef and ground pork. As mentioned above, I like to use a mix of ground beef and ground pork to achieve the juiciest meatballs. 80/20 ground beef is best (80% lean, 20% fat), but leaner cuts will work. You can use all ground beef or ground pork, but the meatballs won’t be as juicy.
- Onion and garlic. Must have aromatics for flavor.
- Parmesan cheese. You must use freshly grated or refrigerated Parmesan cheese. Avoid using the shelf-stamp kind, as it is highly processed and will not retain its shape in the meatballs.
- Breadcrumb substitute. There are several options, including crushed-up pork rinds or homemade keto breadcrumbs.
- Marinara sauce. My simple sauce combines olive oil, onions, garlic, tomato sauce, and Italian seasoning. Some of my pre-made sauces will work too, including keto spaghetti sauce, pomodoro sauce, or sugo.
How to make keto meatballs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix all the meatball ingredients, then shape them into small bite-sized balls.
Step 2- Shape the meatballs into 1 1/2-inch balls. Place them on a plate or a lined pan.
Step 3- Add oil to a skillet and brown the meatballs on all sides.
Step 4- Prepare the marinara sauce and simmer until it thickens. Add the meatballs into the sauce and cook for 8-10 minutes, turning regularly.
Arman’s recipe tips
- Do not overbake the meatballs because, let’s face it, no one wants rubbery meatballs here. To prevent this from happening, always use an instant-read thermometer to check the temperature. Fully cooked meatballs should reach 165F.
- Avoid overmixing. Like cake batter, the more you mix, the tougher they will be. I like to do the fold rule- mix until everything is just combined.
- Shape the meatballs the same. I recommend shaping the meatballs to the same size each. 1 1/2 inches is ideal.
- Chill before cooking. This is optional, but if you want the meatballs to be extra sturdy, you can chill them for around 30 minutes before pan frying.
Storage and make-ahead instructions
To store: Leftovers can be stored in the fridge in an airtight container for up to 5 days.
To freeze: Place low carb meatballs in a shallow container and store them in the freezer for up to 6 months. Thaw the meatballs before reheating.
To make ahead: You can prep the meatballs for up to 2 days (48 hours) before serving. Keep them in the fridge and cook directly from the fridge.
Frequently asked questions
If you’d like to oven-bake meatballs instead of frying them, place the shaped meatballs on a baking sheet and bake at 180C/350F for 20 minutes, flipping halfway through.
If you overmix the meatballs or brown them for too long, you risk them drying out. My top tips are not to overmix and to also brown them in the skillet, not completely cook them. Remember, the meatballs will cook as they rest and will do so again when added back into the sauce.
Yes, and I often keep a batch frozen for quick weeknight meals. Once you shape them, transfer them to a greased container and keep in the freezer for up to 6 months. I recommend thawing them before cooking them.
More keto ground beef recipes
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For the keto marinara sauce
Add the ground beef, ground pork, chopped onion, minced garlic, parmesan cheese, keto bread crumbs, salt, and pepper to a bowl. Using your hands, mix until incorporated.
Roll out 1 1/2 balls of meatballs and place them on a plate.
Add the olive oil to a large skillet and place over medium heat. Add the meatballs and cook for 5 minutes, turning regularly until they are browned. Remove from the pan and place onto a plate.
Prepare the sauce. Heat the olive oil into the frying pan and place it over medium heat. Add the onions and garlic and cook for 2 minutes, until fragrant. Add the remaining ingredients and bring it to a simmer. Once it begins to simmer, reduce to low heat.
Add the meatballs into the saucepan and cook for 8 minutes, turning every so often.
Remove the meatballs and sauce from the heat and serve over low carb pasta or your favorite low carb vegetables.
- Other ground meat: Swap out the ground meat for Italian sausage, ground pork, ground chicken, or ground turkey.
- Add cheese: For cheesy meatballs, fold through some freshly grated mozzarella cheese or parmesan cheese.
- More sauce options: Instead of a red sauce, these meatballs taste incredible with a keto alfredo sauce or a keto cheese sauce.
- Reheating: Either microwave the meatballs for 1-2 minutes or reheat in a non-stick pan until warm and the sauce is bubbling.
- Storage: Leftovers can be stored in the refrigerator, covered, for up to one week.
Serving: 1servingCalories: 275kcalCarbohydrates: 7gProtein: 19gFat: 19gSodium: 977mgPotassium: 529mgFiber: 4gVitamin A: 456IUVitamin C: 7mgCalcium: 146mgIron: 3mgNET CARBS: 3g
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