This keto meatballs recipe is seasoned as Italian meatballs, but the meatballs themselves can be used as a base for any number of different low carb meatball recipes.
Italian meatballs are a very versatile food. They can be an appetizer, they can be a side dish, they can be a main dish. They can be made with ground beef, ground turkey or chicken or even pork. Heck, they can even be vegetarian. They can be served on noodles, covered in sauce, or in a sauce. They can even be served in a tortilla. And, even more importantly they can be low carb for people looking for keto recipes who follow keto diets.
Everyone knows that breadcrumbs are added to meatballs to make them moist, give them great texture, and helps them stay together so they don’t crumble when you eat them. You can leave the breadcrumbs out, replace them with a low carb flour like almond flour, or you can use pork rinds to create keto friendly low carb breadcrumbs.
My family loves meatballs but they can’t tell the difference between these keto meatballs and traditional meatballs.
This is a great recipe to make ahead and freeze too - just use the meatball base, cook them, allow them to cool and freeze them.
Meatballs are actually pretty easy to make. You throw all of the ingredients into a bowl, combine, roll into balls to make the meatball mixture and then bake.
You roll the meatballs into whatever size you want, but make sure they are cooked through. You may need to adjust cook time if you make them bigger or smaller.
For this Italian style recipe, you then top with marinara sauce.
Then add mozzarella cheese.
Then bake and enjoy. You can top them with some Parmesan cheese before you serve them.
Italian Style Keto Meatballs Parmesan
Ingredients
For the meatball mixture
- 1 lb lean ground beef
- 1 ld ground pork
- ½ cup low carb breadcrumbs
- 2 eggs
- ½ cup heavy cream
For the rest of the dish
- 2 cups marinara sauce
- 1-½ cups shredded mozzarella
Instructions
For the meatball mixture
- Preheat oven to 400 degrees
- Combine all of the meatball mixture ingredients in a bowl and roll into approx. 24 meatballs.
- Place meatballs on a baking sheet about 1 inch apart.
- Bake uncovered for 18 minutes or until cooked through.
- If you plan to freeze the meatballs instead of making the rest of the dish, remove from oven and allow to cool. Once cool place in freezer bags and freeze. Otherwise, move on to the rest of the dish.
For the rest of the dish
- Remove meatballs from baking pan, and place in a shallow dish.
- Top with marinara sauce, sprinkle with shredded mozzarella.
- Return to oven and broil on low for 3-5 minutes or until cheese is melted.
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