Juicy Keto Meatballs (Oven-Baked or Air Fryer)

These keto meatballs are the kind you keep sneaking from the pan. They’re juicy, well-seasoned, and hold together without breadcrumbs.

With simple pantry ingredients and a quick bake, dinner is on the table fast. Leftovers reheat beautifully for meal prep, too.

Why These Keto Meatballs Turn Out So Tender

Classic meatballs rely on breadcrumbs for softness. Here we use a mix of almond flour and grated Parmesan to lock in moisture without the carbs. A splash of heavy cream keeps the centers tender, and a blend of beef and pork gives that comforting, old-school flavor.

The seasoning is simple and balanced, so you can serve these with low sugar marinara, creamy sauces, or alongside roasted veggies. If you like quick weeknight wins, pair these with a sheet pan side like easy roasted keto veggies, or twirl them into a bowl with the sauce from our reader-favorite Keto Lasagna. Craving a crunchy starter on the side? Try these crispy keto onion rings for a fun contrast.

Ingredients You’ll Need

Simple, real-food ingredients you probably have on hand. The mix of beef and pork gives juicy meatballs without needing breadcrumbs.

• 1 lb ground beef (80/20)
• 1/2 lb ground pork
• 1/2 cup finely grated Parmesan cheese
• 1/3 cup blanched almond flour
• 1 large egg, lightly beaten
• 2 tbsp heavy cream
• 2 tbsp fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1/4 cup yellow onion, finely grated or minced
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil, for greasing the pan
• 1 1/2 cups no sugar added marinara sauce, optional, for serving
• crushed red pepper flakes, to taste, optional

How to Make Keto Meatballs

Mix, scoop, and bake until browned and cooked through.

1. Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment and lightly brush with 1 tablespoon olive oil.
2. In a large bowl, combine ground beef, ground pork, Parmesan, almond flour, egg, heavy cream, parsley, garlic, onion, salt, pepper, and Italian seasoning.
3. Mix gently with a fork or your hands just until combined. Do not overwork the meat or the meatballs can turn dense.
4. Use a 1 1/2 tablespoon scoop to portion the mixture into 20 to 24 meatballs. Roll lightly to smooth and arrange on the prepared sheet, spacing evenly.
5. Brush or mist the tops with the remaining 1 tablespoon olive oil. Bake for 15 to 18 minutes until browned and the internal temperature reaches 165°F (74°C).
6. If using marinara, warm it in a saucepan over low heat. Add the cooked meatballs and simmer 2 to 3 minutes to coat.
7. Taste and add crushed red pepper flakes if you like a little heat. Garnish with extra parsley or Parmesan and serve hot.
8. Air fryer option: Cook at 380°F (193°C) for 9 to 12 minutes, shaking halfway, until browned and 165°F (74°C).

Keto Meatballs FAQs

Can I cook these meatballs in the air fryer?

Yes. Air fry at 380°F (193°C) for 9 to 12 minutes, shaking the basket halfway, until browned and 165°F (74°C) inside. Work in batches so they crisp instead of steam.

What can I use instead of almond flour?

Finely crushed pork rinds work 1:1 and make very tender meatballs. Coconut flour is not a great swap here because it absorbs too much liquid and can turn the texture dry.

How do I keep meatballs from falling apart?

Use the egg and measure the dry mix correctly. Chill the formed meatballs for 10 minutes before baking if your kitchen is warm, and avoid overmixing the meat.

Are these meatballs good for meal prep?

Absolutely. They refrigerate and reheat well without drying out. Store with a little sauce or pan juices to keep them moist through the week.

What sauce is best and still low carb?

Choose a no sugar added marinara or a simple garlic butter and parsley. A quick cream sauce with Parmesan is also delicious and stays keto-friendly.