These simple keto meatballs are juicy, packed with flavor, and so easy to make! Enjoy them on their own or with a low-carb pasta.
When I’m craving comfort food with classic Italian flavors, it’s not really about the pasta for me. I’m more interested in what goes on top.
That’s why I love making these keto meatballs! Juicy ground beef meatballs cooked until golden brown and served in piping hot marinara sauce? That sounds like one big serving of comfort to me!
I just love the way the almond flour gives these meatballs some texture while the Parmesan, parsley, onion, garlic, and seasonings give it a burst of flavor. Topped with low-carb marinara, this dish is a dream.
And it’s so easy to prep! Mix the ingredients, shape the meatballs, then let them chill in the refrigerator for about 20 minutes. Afterwards, you can either bake them or pan-fry them, then add the marinara to the pan until everything’s nice and hot.
The next time you’re craving something that’s low-carb, hearty, and delicious, but doesn’t take a ton of work, give this recipe a try.
How to make keto meatballs
Ready to see how this delicious Italian-inspired dish comes together?
Step 1: In a large mixing bowl, add the ground beef, egg, heavy cream, parmesan, almond flour, parsley, onion, garlic, and spices.
Step 2: Mix until the ingredients are well-combined.
Step 3: Roll into 12 – 14 meatballs and place on a clean plate.
Step 4: Place the meatballs in the refrigerator for 20 minutes.
Step 5: To cook the meatballs in the oven, bake them at 390°F (200°C) for 15 – 20 minutes until cooked through and browned, then transfer to a pan. To pan-fry, cook them in a skillet over medium-high heat for 20 minutes, turning halfway, until cooked through.
Step 6: Pour the marinara sauce over the meatballs and continue to cook over medium heat until the sauce is heated.
Step 7: Garnish with fresh parsley and serve.
That’s it! Your delicious low-carb meatballs are ready to enjoy.
What to serve with this dish
These meatballs are so hearty and delicious, I often eat them as-is! But if you want to play around with this dish, here’s a little inspiration to get you started.
The easiest option would be to add cheese on top. Some grated Parmesan is always a good idea, or you could include a few dollops of ricotta.
You can also serve your meatballs over your favorite low-carb pasta substitute. You’ll feel like you’re indulging in spaghetti and meatballs, but without the carbs!
A side of low-carb stuffed mushrooms is a great way to incorporate more melty cheese into your dish. They make a great appetizer or side.
And if you have a brand of low-carb bread you enjoy, that could be a great way to sop up any extra sauce! Of course, your spoon is always an option, too.
Meatballs make great leftovers. You can store any extras in an airtight container in the refrigerator for up to 3 days.
Want to premake this dish? Simply mix the ingredients, roll the meatballs, then place them in an airtight container in the freezer instead of the refrigerator. They can be stored for up to 1 month.
When you’re ready to enjoy, allow the meatballs to completely thaw. Then, you can bake or pan-fry as usual!
Other easy keto dinner recipes
Do you feel like you’re making the same low-carb dinners over and over again? Here are a few of my favorite low-carb recipes to bust you out of that cooking rut!
For more hearty meal inspiration, check out this roundup of 10 Low-Carb Ground Beef Recipes I’m sure you’ll love!
When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 1 pound lean ground beef
- 1 large egg
- ¼ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 3 tablespoons almond flour
- 3 tablespoons fresh parsley (finely chopped)
- ¼ cup white onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups low-carb marinara sauce
- Fresh parsley (for garnish)
- In a large mixing bowl, add the ground beef, egg, heavy cream, Parmesan, almond flour, parsley, onion, garlic, and spices.
- Mix until the ingredients are well-combined.
- Roll into 12 – 14 meatballs and place on a clean plate.
- Place the meatballs in the refrigerator for 20 minutes.
- To cook the meatballs in the oven, bake them at 390°F (200°C) for 15 – 20 minutes until cooked through and browned, then transfer to a pan. To pan-fry, cook them in a skillet over medium-high heat for 20 minutes, turning halfway, until cooked through.
- Pour the marinara sauce over the meatballs and continue to cook over medium heat until the sauce is heated.
- Garnish with fresh parsley and serve.