Neatballs For Keto: The Best Options

Meatballs are a great, easy option for a keto meal, but traditional meatballs are bound with breadcrumbs, which are not keto-friendly. Luckily, there are several swaps that can be made to create juicy, tender keto-friendly meatballs.

The best keto meatballs are made with a combination of ground beef and ground pork, which ensures the meatballs are juicy and tender. Some recipes suggest adding in other types of ground meat, like Italian sausage, ground chicken, or ground turkey. To bind the meatballs without breadcrumbs, some recipes suggest using eggs, almond flour, crushed pork rinds, or grated zucchini.

Keto meatballs can be baked in the oven or fried in a pan. Baking the meatballs eliminates the need for standing over a hot pan and results in round meatballs, but frying the meatballs produces superior caramelization and a flavorful outer crust.

Keto meatballs can be served over zucchini noodles, spaghetti squash, or steamed vegetables. They can also be added to a keto-friendly tomato sauce and served over low-carb pasta.

Keto Meatballs with Marinara Sauce

Ingredients

Meatballs:

• Ground beef
• Ground pork
• Onion
• Garlic
• Parmesan cheese
• Egg
• Parsley
• Salt
• Pepper

Marinara Sauce:

• Olive oil
• Onion
• Garlic
• Tomato sauce (or crushed tomatoes)
• Italian seasoning
• Salt
• Pepper

Method:

• Mix all meatball ingredients together and shape into small bite-sized balls.
• Place olive oil in a non-stick pan and heat over medium heat. Add meatballs and cook until brown. Remove from the pan.
• Prepare the marinara sauce by adding onions and garlic to the pan and cooking for 2 minutes. Add the remaining ingredients and simmer for 10 minutes to thicken.
• Add the meatballs back to the marinara sauce and cook for 8-10 minutes, turning regularly.
• Remove from heat and serve immediately over keto pasta or vegetables.

Tips:

• Do not overbake the meatballs as this will make them rubbery. Use an instant-read thermometer to check the temperature. Beef should be fully cooked at 165F.
• When making the meatball mixture, avoid overmixing as this will make the meatballs tough.
• For extra tender meatballs, handle the mixture as little as possible.
• If you find the mixture hard to form into balls due to the lack of breadcrumbs, wet your hands slightly.
• You can bake the meatballs instead of frying them. Place the shaped meatballs on a baking sheet and bake at 180C/350F for 20 minutes, turning halfway through.

Variations:

• For cheesy meatballs, add some grated mozzarella or parmesan cheese to the mixture.
• Swap out the ground meat for Italian sausage, ground chicken, or ground turkey.
• Instead of marinara sauce, try a keto alfredo sauce or keto cheese sauce.

Storage:

• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
• To freeze, place the meatballs in a shallow container and store in the freezer for up to 6 months. Thaw before reheating.
• To reheat, microwave for 1-2 minutes or heat in a non-stick pan until warm and bubbling.

Keto Meatballs with Keto Cheese Sauce

Ingredients

Meatballs:

• Ground beef (80% lean, 20% fat)
• Ground pork
• Eggs
• Garlic (freshly minced)
• Parmesan cheese (freshly grated or refrigerated)
• Keto breadcrumbs or crushed pork rinds
• Salt and pepper

Cheese Sauce:

• Heavy whipping cream
• Mozzarella cheese
• Butter
• Spinach
• Salt and pepper

Method:

Meatballs:

• Combine all meatball ingredients in a large bowl and mix well.
• Roll out the meat mixture into small bite-sized balls.
• Place the meatballs on a plate or baking sheet.
• Heat olive oil in a non-stick pan over medium heat.
• Add the meatballs to the pan and cook until browned, turning regularly.
• Remove the meatballs from the pan and set aside.

Cheese Sauce:

• Heat heavy whipping cream in a small saucepan.
• Add mozzarella cheese and stir until melted and combined.
• In a separate pan, melt butter and sauté spinach until wilted.
• Season the spinach with salt and pepper to taste.
• Combine the spinach and cheese sauce, stirring until well mixed.

Assembly:

• Place the cooked meatballs in an oven-safe dish.
• Pour the cheese sauce over the meatballs.
• Bake in the oven at 350°F for 20 minutes, or until the sauce is bubbly and golden.
• Remove from the oven and serve hot.

Tips:

• For a more tender meatball, add almond flour or water to the mixture.
• To freeze meatballs, place uncooked meatballs on a flat pan and freeze for 30 minutes. Then, transfer to a freezer-safe container or bag.
• To reheat, thaw frozen meatballs in the refrigerator and cook according to the recipe.

Keto Meatballs with Zucchini Noodles

Ingredients:

• 1/2 lb ground beef 80/20
• 1/2 lb ground pork
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup keto bread crumbs or almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 lb tomato sauce passata
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 medium zucchini
• 1/3 cup grated parmesan cheese
• 2 teaspoons Italian seasoning
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons heavy cream
• 2 tablespoons onion, grated
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 3/4 lb ground beef
• Marinara sauce
• Grated parmesan cheese, to taste

Method:

First, make the meatballs by mixing all the meatball ingredients together and forming them into small bite-sized balls. Place them onto a plate.

Next, heat olive oil in a non-stick pan over medium heat. Add the meatballs and cook for 5-6 minutes, turning regularly, until browned. Remove from the pan and set aside.

Now, prepare the marinara sauce. Heat olive oil in a frying pan over medium heat. Add the onions and garlic and cook for 2 minutes, then add the remaining ingredients and simmer for 10 minutes to thicken.

Add the meatballs back to the marinara sauce and cook for 8-10 minutes, turning regularly.

While the meatballs are cooking, make the zucchini noodles. Spiralize the zucchini and place the noodles into a large bowl. Toss with some of the marinara sauce.

Finally, assemble the dish. Place the zucchini noodles on plates, add meatballs, top with more spaghetti sauce, and sprinkle with parmesan.

Tips:

• For juicy and tender meatballs, use a combination of ground beef and ground pork.
• To keep the meatballs tender, avoid overmixing the meatball mixture.
• To ensure the meatballs are cooked through, use an instant-read thermometer – they should reach 165F.
• Zucchini noodles can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.

Keto Meatballs with Mozzarella

Ingredients:

• Ground beef
• Ground pork
• Mozzarella cheese
• Olive oil
• Onion
• Garlic
• Parsley
• Basil
• Egg
• Salt
• Black pepper
• Crushed tomatoes
• Bay leaf

Optional:

• Parmesan cheese
• Almond flour
• Coconut sugar
• Butter or ghee
• Oregano
• Heavy cream
• Water
• Pork rinds
• Ricotta cheese

Method:

Preheat the oven to 400°F.

To make the marinara sauce, add olive oil to a pan over medium heat. Add the chopped onion and saute for about five minutes. Then, add the garlic, crushed tomatoes, bay leaf, black pepper, and parsley. Simmer the sauce for 20-30 minutes over low heat.

In a large bowl, mix the ground beef and ground pork with salt, pepper, Italian seasoning, and parsley. Beat an egg with a fork and pour it over the meat mixture. Combine everything thoroughly.

Cut the mozzarella cheese into small cubes, about 1-inch in size. Take a small amount of the meat mixture, place a piece of mozzarella in the centre, and form a meatball around the cheese, ensuring no gaps are left.

Place the meatballs on a parchment-lined baking sheet and bake for 15-20 minutes at 400°F. You may see some cheese leak out, but most of it should remain inside the meatballs.

Serve the keto meatballs with the marinara sauce and a sprinkle of fresh parsley or basil.

Tips:

• You can use a combination of ground beef and ground turkey, chicken, or pork.
• If desired, add almond flour and parmesan cheese to the meat mixture.
• To reduce carbs, use less marinara sauce.
• You can freeze any leftover meatballs and sauce in an airtight container for up to 3-5 days.

Keto Meatballs with Keto Breadcrumbs

Keto-friendly meatballs are a great option for those who want to avoid the carbs in traditional breadcrumbs. Here's a recipe for juicy and tender keto meatballs using keto breadcrumbs, along with some tips and variations.

Ingredients:

• Ground beef (80% lean, 20% fat)
• Ground pork
• Onion (finely chopped)
• Garlic (freshly minced)
• Parmesan cheese (freshly grated or refrigerated)
• Keto breadcrumbs
• Kosher salt and black pepper (to taste)
• Olive oil
• Italian seasonings or fresh herbs (basil, parsley)

Optional Ingredients:

• Egg (to bind the mixture)
• Tomato sauce (passata or unsweetened pasta sauce)

Instructions:

• In a large mixing bowl, combine the ground beef, ground pork, onion, garlic, parmesan cheese, keto breadcrumbs, salt, and pepper. You can also add an egg to help bind the mixture.
• Mix the ingredients well, but avoid overmixing to prevent the meatballs from becoming tough.
• Shape the mixture into small bite-sized balls.
• Heat olive oil in a non-stick pan over medium heat.
• Add the meatballs to the pan and cook until they are no longer brown. Remove the meatballs from the pan.
• If desired, you can prepare a marinara sauce by adding onions and garlic to the pan and cooking for 2 minutes before adding tomato sauce, Italian seasonings or fresh herbs, and salt and pepper to taste. Simmer the sauce for about 10 minutes to thicken.
• Add the meatballs back to the sauce and cook for an additional 8-10 minutes, turning regularly.
• Serve immediately over your favourite keto pasta, zucchini noodles, spaghetti squash, or steamed vegetables.

Tips and Variations:

• To ensure the meatballs are juicy and tender, use a combination of ground beef and ground pork. The pork adds extra fat and moisture.
• Avoid overcooking the meatballs to prevent them from becoming rubbery. Use an instant-read thermometer to check the temperature; fully cooked beef should reach 165°F.
• You can bake the meatballs in the oven at 180°C/350°F for 20 minutes, flipping them halfway through, for a different cooking method.
• If you don't have keto breadcrumbs on hand, you can make your own by toasting keto bread and pulsing it in a food processor or blender until it reaches a crumb consistency. Alternatively, you can use almond flour or crushed pork rinds as a binder.
• For a cheesier option, fold in some freshly grated mozzarella cheese or parmesan cheese to the mixture.
• Instead of a red sauce, try serving the meatballs with a keto alfredo sauce or cheese sauce.

Frequently asked questions