For those following a low-carb, keto, or even carnivore diet, meatballs can be a fantastic way to add flavor and variety to your meals. This recipe focuses on creating ultra-juicy, incredibly tender, and totally delicious keto meatballs using a combination of pork and beef. These meatballs are not only delicious but also versatile and easy to prepare. They are perfect on their own, with a sauce, or as part of a meal prep plan.
Why Keto Meatballs?
Meatballs, in general, are a great source of protein and healthy fats. These keto meatballs take it a step further by eliminating traditional breadcrumbs and using low-carb alternatives, making them a perfect fit for ketogenic diets. With zero carbs, these meatballs provide a satisfying and flavorful option for those looking to maintain a low-carb lifestyle.
The Secret to Juicy Keto Meatballs
The key to achieving juicy and tender keto meatballs lies in the right combination of ingredients and techniques. Here’s what makes this recipe stand out:
- Meat Combination: A 2:1 ratio of ground pork to ground beef is recommended. The pork adds moisture and flavor, while the beef provides a hearty texture. Alternatively, a 2:1 ratio of ground beef to ground pork can also work well.
- Low-Carb Binders: Instead of breadcrumbs, this recipe uses crushed pork rinds or almond flour. Pork rinds work surprisingly well, adding flavor and texture with very little discernible difference from breadcrumbs. Almond flour is a suitable alternative for those keeping it kosher.
- Cheese: Adding mozzarella really softens the whole joint up while adding flavor.
- Moisture: Heavy cream is incorporated into the mix to provide extra moisture and richness.
- Cooking Method: Whether you choose to pan-fry or bake the meatballs, proper cooking ensures they remain juicy.
Ingredients
- Ground meat (2:1 ratio of ground pork to ground beef, or vice versa)
- Crushed pork rinds or almond flour (for binding)
- Parmesan cheese
- Heavy cream
- Parsley (fresh, chopped)
- Onion (sautéed)
- Egg
- Salt and pepper to taste
- Mozzarella
Optional additions
- Apple cider vinegar (adds good flavor to pork meatballs)
- Fresh herbs (for pork meatballs)
- Sharp cheddar cheese (for pork meatballs, omit for dairy-free)
- Spices
Step-by-Step Instructions
Preparing the Meat Mixture
- Sauté the Onion: Melt a tablespoon of butter in a skillet over medium heat. Add the onion, a pinch of salt, and sauté until it just begins to caramelize (6-8 minutes). Remove from heat and set aside to cool.
- Combine Ingredients: In a large bowl, add the ground meat, crushed pork rinds (or almond flour), Parmesan, heavy cream, parsley, cooked onion, mozzarella, egg, salt, and pepper.
- Mix Thoroughly: Use your hands to mix everything thoroughly together. Ensure all ingredients are well combined.
- Taste for Seasoning: Cook a small amount of the mixture to taste and adjust the seasoning as needed. This ensures the final product has the desired flavor profile.
Shaping the Meatballs
- Form into Rounds: Shape the mixture into rounds. You can make either 20 small-ish ones or 14 larger meatballs, depending on your preference. For uniform size, weigh out 2-ounce portions of the mixture.
- Optional: For pork meatballs, shape 2-ounce sections of the meat mixture into meatballs. Each portion doesn't need to be exactly 2 ounces.
Cooking the Meatballs
Pan-Frying Method
- Heat the Skillet: Heat a touch of olive oil in your skillet over medium heat.
- Cook the Meatballs: Cook the meatballs until brown all over and cooked through. Turn them around a few times to ensure they cook evenly.
- Check for Doneness: If you have an instant thermometer, your meatballs are cooked through once they reach 165°F/75°C in the center.
- Drain: Place the cooked meatballs on paper towels to drain excess oil.
Baking Method
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil.
- Place Meatballs: Place the meatballs on the prepared baking sheet, spacing them evenly.
- Bake: Bake for 16 to 18 minutes, turning once during cooking, until the meatballs are deep golden brown and firm when pressed with a finger. For pork meatballs, bake at 350°F (175°C) for 30-40 minutes or until cooked through (160°F/71°C is the USDA recommended temperature for safety).
Serving Suggestions
- Marinara Sauce: Nominate a keto marinara sauce. It's a good idea to whip up a large batch and freeze it in portions.
- Squash Noodles: Serve the meatballs with yellow and green squash noodles.
- Cheese Sauce: Top the meatballs with chives as well as the occasional cheese sauce.
- Tomato Sauce: Use a no-sugar-added tomato sauce for a keto-friendly option.
Variations and Creative Twists
- Spice It Up: Experiment with different spices to customize the flavor. Meatballs are very forgiving with spices, so feel free to make them spicy, mild, or anything in between.
- Add Cheese: The mozzarella really softens the whole joint up while adding flavor.
- Dairy-Free: If you avoid dairy, you can leave out the cheese in pork meatballs.
- Herbs: Use fresh herbs in pork meatballs.
- Italian Seasoning: Use Italian seasoning.
Meal Prep and Storage
These keto meatballs are perfect for meal prepping. Make a large batch and then partition it into bags for freezing. Let them cool first before freezing to maintain their texture and flavor.
Tips for Success
- Use Quality Meat: If your budget allows, use locally sourced and pastured pork. Happy, healthy pigs result in better-tasting and more nutrient-dense meat.
- Don't Overmix: Overmixing can result in tough meatballs. Mix until just combined.
- Wet Hands: Keep your hands wet while forming the balls to prevent the mixture from sticking.
- Cool Before Freezing: Always let the meatballs cool completely before freezing to prevent them from becoming soggy.
Nutritional Information
These carnivore meatballs have zero carbs. Always calculate your own macros because not all brands of cheese have the same number of carbs, and most of them in this recipe come from the cheese and garlic.
Read also: Easy Low-Carb Cheese Crackers
Read also: Keto Calorie Counting: A Detailed Guide
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