These Italian-style keto meatballs are a fantastic option for a weeknight dinner. They are extra juicy and tender. You can serve them over zucchini noodles or keto pasta for a complete meal. They are also easy to meal prep. Even if you are not on a strictly low-carb diet, these keto meatballs are still a great option for your family’s dinner.
The Secret to Juicy Meatballs
Italian meatballs were one of the specialties learned during culinary school (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 it is good to use both ground beef and ground pork, which have the perfect ratio of fat for the juiciest meatballs ever. Instead of breadcrumbs, keto breadcrumbs or crushed pork rinds can be used, which hold everything together without drying them out.
Why This Recipe Works
Many find themselves frustrated when trying to buy a bag of frozen meatballs to toss over some zucchini noodles, as even the gluten-free ones have a remarkable amount of carbs. That's why this recipe was created, to make the perfect freezable keto meatballs to help streamline weeknight dinners.
Recipe research was done to create really moist meatballs that didn’t lose their round shape during cooking, and that were sturdy enough to keep their shape and flavor during the freezing process. One trick that was picked up along the way was to soak the filler with some liquid first, to lock in the moisture. For conventional meatballs, it’s usually breadcrumbs and milk. For these keto meatballs, almond flour cracker crumbs from RealPhat Foods were experimented with, and heavy cream was added. But plain almond flour or crushed pork rinds would be great substitutes. And it worked like a charm! The meatballs were extra juicy and they stayed nice and round.
Ingredients
These low carb meatballs are easy to make and cook up in about 20 minutes. They work over some steamed veggies for a healthy keto dinner. Here are a few notes about the main ingredients:
Read also: Juicy Keto Meatballs
- Ground beef and ground pork: A mix of ground beef and ground pork is used 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. You can also use just ground beef, if you prefer. Even ground chicken or turkey would be great, although it tends to cook through faster. It is also possible to get good pasture-raised meats from Wild Pastures.
- Onion and garlic: Must have aromatics for flavor.
- Parmesan cheese: Freshly grated or refrigerated Parmesan cheese must be used. Freshly grated parmesan adds real Italian style flavor.
- Keto cracker crumbs: The almond flour cracker crumbs from RealPhat are perfect for recipes like this! You can also substitute with crushed pork rinds, almond flour or sunflower seed flour. Coconut flour is not recommended, as it will make the meatballs very dry.
- Heavy whipping cream: Conventional meatballs call for milk, but heavy whipping cream does the same thing with fewer added carbs.
- Eggs: Eggs help bind the mixture together.
- Marinara sauce: A simple sauce combines olive oil, onions, garlic, tomato sauce, and Italian seasoning.
Step-by-Step Instructions
Here's how to make these delicious keto meatballs:
- Soak the filler: In a large bowl, combine the cracker crumbs and heavy whipping cream. Let sit 10 minutes to thicken.
- Add the ground beef, ground pork, chopped onion, minced garlic, parmesan cheese, keto bread crumbs, salt, and pepper to a bowl.
- Mix with your hands: Add the remaining ingredients and break up the ground meat with your hands. Mix thoroughly.
- Form into balls: You should get about 48 to 52 meatballs from this recipe. Roll out 1 1/2 balls of meatballs and place them on a plate. Shape the meatballs into 1 1/2-inch balls. Place them on a plate or a lined pan. I recommend shaping the meatballs to the same size each. 1 1/2 inches is ideal.
- 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.
- Add oil to a skillet and brown the meatballs on all sides.
- Bake through completely: The meatballs need to be fully cooked to make them safe for freezing. Bake them until they reach 160ºF on an instant read thermometer, then let them cool completely.
- 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.
- Prepare the marinara sauce and simmer until it thickens. Add the meatballs into the sauce and cook for 8-10 minutes, turning regularly.
- Remove the meatballs and sauce from the heat and serve over low carb pasta or your favorite low carb vegetables.
Tips for Perfect Keto Meatballs
- 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.
- Avoid overmixing. Like cake batter, the more you mix, the tougher they will be.
- 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.
- Meatballs are always a labor of love, since you have to shape each one by hand. But once they’re done, you’ve got a delicious and easy dinner option.
- Be prepared to get your hands dirty, as meatballs really need to be mixed and formed by hand. You can keep the meat mixture from sticking by lightly oiling or wetting your hands.
Baking Instructions
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.
Freezing and Storage Instructions
These juicy keto meatballs are perfect for healthy meal prep. Make a big batch and freeze them so that you can enjoy easy keto dinners whenever you need.
- To store: Leftovers can be stored in the fridge in an airtight container for up to 5 days.
- To freeze:
- Flash freeze: Once the cooked meatballs are completely cool, place them in a single layer on a baking sheet.
- Store in freezer-safe containers: Place the frozen meatballs in a heavy duty resealable freezer bag or another airtight container, to avoid freezer burn. Keto meatballs will last 3 to 6 months in the freezer.
- 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.
- Can I freeze uncooked meatballs? Yes, and often a batch is kept 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. It is recommended to thaw them before cooking them.
How to Cook Frozen Meatballs
The best part about these meal prep meatballs is that you can add them to your favorite recipes straight from the freezer. Just pop them right in there! Use them for Keto Meatball Casserole or add them to Keto Italian Wedding Soup. Cook from frozen or thaw them in advance.
Troubleshooting
- Why are my keto meatballs dry? If you overmix the meatballs or brown them for too long, you risk them drying out. 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.
Variations
- Dairy-Free Option: Use full fat coconut milk in place of the coconut cream, and skip the Parmesan cheese.
Serving Suggestions
My family loves them over keto spaghetti or noodles.
Read also: Easy Low-Carb Cheese Crackers
Are Meatballs Keto-Friendly?
- Are meatballs good for keto? Most meatballs are made with flour or breadcrumbs and really aren’t very keto friendly. However, this keto meatball recipe uses almond flour crumbs and can be enjoyed on any low carb or keto diet.
- How many carbs are in keto meatballs? These meatballs have 2.6g of carbs and 1g of fiber per serving. That comes to 1.6g net carbs per serving of 5 meatballs.
Recipe: Keto Swedish Meatballs
Keto Swedish Meatballs are made keto friendly by making some smart swaps to the traditional ingredients!
Ingredients:
- Ground beef
- Crushed pork rinds
- Salt
- Spices
- Egg
- Heavy cream
- Butter
- Onions
- Olive oil
- Broth
- Mustard
- Xantham gum/arrowroot
Instructions:
- Add ground beef, crushed pork rinds, 1 teaspoon of salt, spices, egg, and 2 tablespoons of heavy cream into a large bowl. Gently fold ingredients together.
- Roll about 1 ½ tablespoons of ground beef mixture into a ball, repeat with remaining ground beef mixture. You should be able to make about 24 meatballs. Set meatballs aside.
- Melt butter in a large skillet over medium to medium high heat. Add in onions and a teaspoon of salt. Cook onions, stirring occasionally until softened, about 5 minutes. Remove onions from the pan, but leave remaining butter.
- Add olive oil to the same skillet and then add in meatballs. Brown meatballs on all sides over medium high heat. Then, lower heat to medium/medium low and cover pan. Every 3-4 minutes, rotate meatballs until they are cooked through. Total time can take between 10-20 minutes, depending on how thick you made your meatballs.
- Remove meatballs from pan once cooked through.
- Return skillet to medium high heat. Add in broth, mustard, and remaining heavy cream. Stir well, then allow to simmer for 2-3 minutes.
- While sauce is simmering whisk together water and xantham gum/arrowroot. in a small bowl. It will form a very loose paste. Gently pour the paste to the pan and whisk quickly to keep lumps from forming.
- Lower heat to medium low and continue to cook the sauce for 5 minutes, or until it is thickened.
- Return your cooked onions and meatballs to skillet, and cover meatballs with the sauce.
Read also: Keto Calorie Counting: A Detailed Guide