There’s something downright comforting about a skillet of sizzling meatballs especially when they’re keto meatballs that don’t make you miss the breadcrumbs one bit. If you’re anything like me, juggling busy evenings and that craving for something hearty, this one’s gonna become your go-to. These meatballs are juicy, cheesy, herby, and oh-so-satisfying without breaking your low-carb stride.
Why You’ll Love These
- Rich, juicy flavor without breadcrumbs or fuss
- Perfect for healthy low carb dinners or meal prep
- Made with pantry staples (no fancy keto products)
What You’ll Need (And Why)
This isn’t just a mix-and-roll situation we’re talking flavor layering. Let’s break it down:
Ground beef: We’re using 80/20 because fat is flavor and keeps things juicy.
Egg: It binds everything together like that favorite quilt from Grandma’s house.
Grated Parmesan: Adds saltiness and keeps things rich without breadcrumbs.
Almond flour: The perfect low-carb stand-in for bread crumbs, it holds shape without adding carbs.
Heavy cream: Just a splash gives our meatballs that tender, melt-in-your-mouth vibe.
Garlic + Onion powder: This is your base flavor profile warm and savory.
Italian seasoning: A shortcut to bold, herbaceous flavor with zero measuring drama.
Salt + pepper: Never skip it—meat needs seasoning, sugar.
Let’s Get These Meatballs Rollin’
Preheat your oven to 400°F and line a baking sheet with parchment, no stuck bits, no mess.
Grab a large bowl and toss in the ground beef, egg, almond flour, parmesan, heavy cream, garlic, onion powder, Italian seasoning, salt, and pepper. Mix gently with your hands, just enough to combine. Don’t squish it like Play-Doh.
Using a scoop or cold hands, roll the mixture into golf-ball-sized meatballs. Place them evenly spaced on the baking sheet. Bake for 18–20 minutes or until golden and cooked through.
Pro tip: Want those irresistible brown edges? Broil for the last 2–3 minutes, keeping an eye on ’em!
Things That Might Trip You Up (Don’t Worry—We Got This)
Overmixing the meat: Makes it tough. Be gentle and brief.
Leaner meat: Like turkey? Add extra fat (more cream or grated zucchini) to keep ’em moist.
Skipping seasoning: Low-carb doesn’t mean low-flavor. That’s not the life we’re living.
Pro Secrets That Actually Make a Difference
Here’s how we make these keto meatballs downright crave-worthy every time:
Cheese crust is gold: Place meatballs over a thin layer of shredded mozzarella for a built-in cheesy base. It crisps up while baking. Oh yes, we went there.
Use a cookie scoop: Keeps size consistent, which means even cooking and no dried out stragglers.
Try two meats: Half beef, half mild Italian sausage makes these ultra flavorful and rich. It’s a trick I borrowed from my Crack Burgers recipe and never looked back.
Serve smart: Pair with cauliflower mash or tuck into a lettuce wrap for breakfast low carb leftovers. The combo sings, y’all.
Bonus Flavor Trick
If you’re feeling bold (and I always say go for it), toss those cooked meatballs in a garlicky butter sauce. Just melt two tablespoons of butter, stir in minced garlic, and a pinch of parsley. Drizzle right over those warm keto meatballs and watch your kitchen turn into a five-star bistro.
I do this when I want my buffalo dip crowd to be extra impressed it works every time.
