Keto Italian Meatballs
Keto Italian Meatballs are made with the same flavors as traditional Italian meatballs, but with less carbs. Whether you bake them or fry them, you are sure to enjoy this classic favorite!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 1 pound ground beef
- 1/4 cup blanched almond flour
- 1/4 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 cloves garlic *minced
- 1 egg
- 1 tablespoon heavy whipping cream
- 1/4 cup parsley leaves * minced
- olive oil for frying
Preheat your oven to 400°F, if baking the meatballs. If you plan to fry the meatballs, skip this step.
Line 2 baking sheets with foil or Silpat mats if you are baking the meatballs.
Add all of the ingredients (except the oil for frying) to a large mixing bowl.
Using your hands, mix everything together until just evenly combined. Do not over mix.
Scoop out 1 tablespoon of the meat mixture and roll into a firmly packed ball. If baking, place the meatballs on the baking sheets about 1-inch apart. Or place on a plate until you are ready to fry them.
Repeat this step until you have made all of the meatballs.
To BAKE: place the sheet pans with the meatballs into the oven and bake for 20-25 minutes until cooked all the way through.
To FRY: add olive oil to a frying pan until it comes up to about 1/4-inch the height of the meatballs. Heat over medium high heat. Add the meatballs, turning often, and fry until cooked through, about 4-6 minutes. Remove to a paper-towel lined plate.
Tips and Techniques for the Best Keto Italian Meatballs
- A 50/50 mix of ground beef and ground pork also works great for this recipe.
- You can add a little diced onion to these meatballs, but it will increase the carb count, so keep that in mind.
- Serve these meatballs with a Parmesan cream sauce, a keto-friendly tomato sauce like Raos, or a sugar free barbecue sauce (just be sure to check the ingredients to make sure they all fit within your particular diet).
How to Store Keto Italian Meatballs
* Nutritional Information is given as an estimate only. It does not include the values of any olive oil the meatballs may absorb should you choose to fry them.
- You can prepare uncooked meatballs ahead of time and store them in an air-tight container in the refrigerator. Cook within 2 days.
- To freeze uncooked meatballs, place them on a baking sheet in the freezer. Once frozen, transfer them to freezer bags or air-tight containers.
- Store cooked meatballs in an air-tight container in the refrigerator and use within 3-4 days.
- Freeze cooked meatballs in freezer bags or air-tight containers for up to 3-4 months.
Serving: 5meatballs | Calories: 311kcal | Carbohydrates: 2g | Protein: 20g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 389mg | Potassium: 288mg | Vitamin A: 385IU | Vitamin C: 5.1mg | Calcium: 103mg | Iron: 2.4mg