Keto Meatballs
Juicy, tender keto meatballs made without breadcrumbs. Oven-baked or air fried, they’re perfect with low sugar marinara or a quick garlic butter sauce.
Ingredients
- 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
Instructions
- Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment and lightly brush with 1 tablespoon olive oil.
- In a large bowl, combine ground beef, ground pork, Parmesan, almond flour, egg, heavy cream, parsley, garlic, onion, salt, pepper, and Italian seasoning.
- Mix gently with a fork or your hands just until combined. Do not overwork the meat or the meatballs can turn dense.
- 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.
- 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).
- If using marinara, warm it in a saucepan over low heat. Add the cooked meatballs and simmer 2 to 3 minutes to coat.
- Taste and add crushed red pepper flakes if you like a little heat. Garnish with extra parsley or Parmesan and serve hot.
- Air fryer option: Cook at 380°F (193°C) for 9 to 12 minutes, shaking halfway, until browned and 165°F (74°C).
Notes
- Grating the onion on a box grater gives moisture without big chunks.
- If the mixture feels too wet, chill 10 minutes or add 1 tablespoon more almond flour.
- For extra browning, broil for 1 to 2 minutes at the end and watch closely.