Shop
My
Custom
My keto meatballs have been a staple in my kitchen since 2017, thanks to readers asking for a breadcrumb-free option. After making them more times than I can count, I can confidently say these low carb meatballs are my family’s favorite. Even my kids love them! They’re the perfect pairing with zoodles and sugar-free marinara for a tasty keto dinner, or even on their own as a crowd-pleasing low carb appetizer. Make this keto meatball recipe with me — and I hope it makes its way onto your family’s favorite list, too!
Why You Need My Keto Meatball Recipe
- Tender, ultra juicy texture – My go-to mix of almond flour, parmesan, and grated onion makes these just as juicy as traditional ones — if not more so. Check out my tips to help them stay that way!
- Flavorful, not boring – With a savory mix of beef, aromatics, and seasonings, my keto meatballs have oodles of Italian flavor.
- 2 ways to cook them – I usually bake these low carb meatballs and that was my original recipe years ago, but have since also enjoyed pan-frying them.
- Easy and meal prep friendly – You can have these on the table in 30 minutes flat! They also store incredibly well. Busy weeknights? Taken care of.
- Keto friendly – They are not quite no carb meatballs, but with only 2.5g net carbs per serving, this recipe is pretty close. Plus, they’re gluten-free and packed with protein, with dairy-free and nut-free options.
Ingredients & Substitutions
Here I explain the best ingredients for my low carb meatball recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ground Beef – I order grass-fed 85/15 beef from this place — lots of flavor without being greasy. Feel free to use 90/10 or 80/20 if you prefer. You can also make these keto meatballs using ground pork, chicken (which is a lot like my chicken meatballs), turkey, or a combination of these.
- Binders – I’ve tried many binders over the years, but keep coming back to a combo of almond flour (which keeps meatballs tender) and grated parmesan cheese (which doubles as a flavor booster). I highly recommend using Wholesome Yum Blanched Almond Flour, which is a finer grind than other brands, for the best texture in your meatballs. For other options, I’ve got other binders below.
- Aromatics – Minced garlic is a must, but my little secret for juicy results is grated onion! My mom always added it to all kinds of ground meats and it’s game-changing for juiciness. Any kind works. You can substitute 1/2 tablespoon each of garlic powder and onion powder, but fresh tastes better by a landslide.
- Milk Of Your Choice – Stick to low carb milk options: either unsweetened coconut milk beverage, almond milk, or heavy cream.
- Egg – Holds everything together. You can swap in a flax egg for an egg-free version.
- Herbs – Fresh parsley and Italian seasoning! Feel free to swap in 2 tablespoons of any fresh herbs and a tablespoon of any dried herbs you’ve got.
- Marinara Sauce – I love making my own low carb marinara, but store-bought is fine — just make sure there’s no added sugar. You can even use Alfredo sauce if you’re feeling adventurous.
- Sea Salt & Black Pepper
Free Printable: Low Carb & Keto Food List
Get It Now
How To Make Keto Meatballs
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Mix Them Up:
- Mix the dry ingredients. In a large bowl, stir together the parmesan, almond flour, Italian seasoning, salt, and pepper.
- Add the wet ingredients. Stir in the milk, grated onion, minced garlic, egg, and parsley. Let the mixture sit for a couple minutes.
- Mix in the ground beef. Use your hands to gently mix, just until it all comes together.
- Form the meatballs. Scoop or roll the mixture into 1-inch balls and pop them onto a lined baking sheet (I use and love this one made in the USA).
Cooking Methods:
You’ve got 2 options to cook your keto meatballs:
- Bake: Bake them in the oven until barely done. Drain off any excess liquid, then add marinara and return to the oven to finish. (This is the option I make most often and have shown in the pictures.)
- Pan Fry: Brown the meatballs in olive oil over medium heat, just until golden on the outside. Pour marinara sauce over them, cover, and simmer.
Serve:
I like extra parmesan over these low carb meatballs, along with a sprinkle of fresh parsley.
My Recipe Tips
- Want a shortcut for the onion and garlic? I found this tip a reader shared so helpful: Just toss all the ingredients except the meat in a mini food processor (I have and love this one) and blend. Then proceed to mix with the meat in a bowl.
- Be careful not to overmix. Overmixing contracts the proteins in the meat and leads to tough meatballs. Mix just enough to be uniform.
- There are 2 reasons to wait a few minutes before adding the meat. First of all, soaking the dry ingredients makes your meatballs softer and juicier. Second, adding the meat last reduces the amount of mixing you have to do.
- Don’t pack the meat too tightly when forming meatballs, or they’ll turn out dense. I love using this small cookie scoop for this, so I don’t have to handle them too much.
- Wet or oil your hands. This prevents sticking and the fats in the meat from breaking down.
- Use a meat thermometer. Like any protein, the key to juicy keto meatballs is to not overcook them! I love this meat thermometer to check if I’m using the oven method. Add the sauce once the meatballs reach 155-160 degrees F, and make sure they reach 165 degrees F after baking again.
- Want a golden outside? Opt for the stovetop method, or for the oven, broil the meatballs for a couple minutes before adding the sauce.
- Want a melty finish? Sprinkle shredded mozzarella over the marinara before baking the second time, or over your skillet on the stove in the last few minutes.
- Can you skip the sauce? Absolutely! Just bake or pan fry until cooked through, without any sauce.
Other Binder Options
I love my keto friendly meatballs with almond flour and parm the most, but these other alternatives to breadcrumbs also work well. Use 1/2 cup total, regardless of what type or combination you choose.
- Almond flour only – If you need a dairy-free option, just replace the parmesan with more almond flour. It’s less flavorful, but still delicious!
- Crushed pork rinds – You can replace just the almond flour with these, or also the parmesan as well. Keep in mind they are salty, so I’d recommend reducing the salt added separately.
- Ground sunflower seeds – A.k.a. sunflower seed meal. It’s a 1:1 nut-free substitute for almond flour in this keto meatball recipe.
- Other ground nuts or nut meal – These can work, but the texture and flavor might vary depending on what you use.
I don’t recommend using flaxseed meal (too slimy), grated parmesan alone (too dense), or coconut flour (too dry).
Serving Ideas
You can definitely poke these low carb meatballs with toothpicks for an appetizer spread, but I love them most for an Italian-inspired dinner. Here are some ideas:
- Keto Noodles – I usually make zucchini noodles or spaghetti squash, but my keto pasta makes an incredible base when you want a “real pasta” feel.
- Keto Breads – Keto garlic bread or cauliflower breadsticks are amazing on the side. But my all-time faves are piling the keto meatballs over garlic parmesan chaffles or stuffing them into keto hot dog buns for a meatball sub!
- Veggies – Try my easy sauteed broccoli or zucchini, or whip up my avocado Caprese salad for a cook-free option.
Keto Meatballs (Easy Low Carb Recipe)
By
My keto meatballs recipe makes juicy, flavorful low carb meatballs with just 2.4g net carbs per serving! Perfect for dinner or a quick app.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
-
Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
-
In a large bowl, stir together the almond flour, grated parmesan, Italian seasoning, sea salt, and black pepper.
-
Whisk in the milk, grated onion, egg, garlic, and fresh parsley. Let the mixture sit for a couple of minutes.
-
Mix in the ground beef using your hands, until just incorporated. (Don't over-mix to avoid tough meatballs.)
-
Form the mixture into 1 in (2.5 cm) balls and place on the lined baking sheet. (A small cookie scoop this size works well for this. If using your hands, use a gentle touch and don't pack the meatballs too tightly.)
-
Baking instructions: Bake the keto meatballs for 10-12 minutes, until they are barely done. They should reach 155-160 degrees F. If you want them more golden, you can place them under the broiler for 1-3 minutes. Drain off any excess liquid. Top with marinara sauce, return to the oven, and bake for 3-5 minutes, until the sauce is hot and the meatballs are cooked through.
Stovetop instructions: Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Add the low carb meatballs in a single layer and fry for 2 minutes per side on different sides, until golden brown. (They don't have to be fully cooked yet.) Pour the marinara sauce over them, cover, and simmer for about 10 minutes, until cooked through.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 6 1-inch meatballs
- Tips: Check out my recipe tips above to help you get juicy, tender meatballs (not dense or dry), a shortcut for the onions and garlic, and a few variations.
- Binder alternatives: I have lots of options outside of almond flour and parmesan in my binders section above.
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Meal prep: Feel free to double or triple the recipe for a bigger batch! You’ll need a bigger pan is all.
- Freeze: Flash freeze the keto meatballs on a lined baking sheet (without sauce) until solid, then transfer to a zip lock bag and freeze for up to 3 months if cooked or 6 months if frozen raw.
- Reheat: I like to pop them in the air fryer for a couple minutes (you can even do it from frozen), but the oven or a skillet works, too. If they are frozen and raw, I do recommend that you thaw them for even cooking.
- Note on nutrition info: I based it on 85/15 ground beef and coconut milk beverage for the milk. It can vary depending on the beef and milk you choose, as well as the marinara sauce.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Meatballs
155 Comments
Matt
0Love this recipe (making it again today), but the pages are so hard to scroll up + down with all the ads + unnecessary content. You have the “final product” image on the page FIVE times which just makes it frustrating to scroll down to find the actual recipe / steps.
Maya | Wholesome Yum
0I’m so glad you love the recipe, Matt! Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks. (Edited to add: I did improve this post in 2025 to reduce the number of similar images, but many readers tell me they find it helpful to see different angles so I left a few. :))
Rebecca
0Hi Maya! Do you think this recipe would work with sweet Italian ground sausage meat? I have a bunch from Butcher Box in my freezer. Could be delicious, but I’m wondering if the texture might change things too much. Thanks!
Maya | Wholesome Yum
0Hi Rebecca, Yes, feel free to use sausage if you like!
MaryAnne
0Can these be cooked in an air fryer?
Maya | Wholesome Yum
0Hi MaryAnne, Yes, you can! It just wouldn’t be ideal with the marinara, but you can air fry these keto meatballs for about 10 minutes at 400 degrees F. Enjoy!
Elisia
0Has anybody tried to freeze this?
Maya | Wholesome Yum
0Hi Elisia, Yes, absolutely! I have freezing options listed above.
Chris
0Yes, we loved this recipe for low carb meatballs. Thank you and keep up the great work.
Carolyn
0Hello this sound’s so good i’m making them tonight trying to fine new Keto recipe’s
Jennifer
0These are the best meatballs and I love that they are low carb!
Katie
0Such a great meal idea, or even appetizer snack!
Sarah Skaggs
0Love these meatballs, they are a go-to recipe now!
Journa Liz Ramirez
0I had these meatballs top on our favorite spaghetti, it was a hit! My kids can’t get enough of it. Glad these are healthy meatballs.
C
0These are absolutely divine. Very flavorful. I wouldn’t change a thing. I made these with the WY marinara(spaghetti) sauce, which was also flavorful and fresh tasting.
Angela
0As I was eating I thought, “these are the best meatballs ever”. At about the same time as I thought that thought, my husband says, “those were the best meatballs ever”. Thanks for the amazing recipe!
Julie W
0Absolutely delicious
Joanne Atkinson
0These were so incredibly easy to make but oh so utterly delicious. I tipped a tin of canned tomatoes over the meatballs as well as the tomato passata spooned on top. Will be using this recipe again and again. Thanks.
silvana
0Hi I would like to try this recipe tonight, it sounds so good. I know you said coconut flour can be used in place of the almond, was just wondering how much to use?
Maya | Wholesome Yum
0Hi Silvana, Sorry, I don’t recommend coconut flour for meatballs because it’s very drying. You could try 1/4 the amount if you really want to, but they might still turn out dry.
Donna
0These were the first meatballs I’ve made probably in more than a decade. The tips for how to keep them tender were very helpful and effective, making the most of the increased cost of even hamburger these days. I ate the meatballs plain because they were so good. My cookie scoop only gave me 30 balls rather than 36 (6 servings at 6 meatballs each). I will cut down the salt a little bit next time for my own preference. Thanks for the recipe!
Amanda
0Could you cook these in a slow cooker?
Maya | Wholesome Yum
0Hi Amanda, You probably can, but I haven’t done this to give specific instructions. Please let me know how it goes if you try!
Robin Gee
0FanTASTIC!! My husband, an Italian, absolutely loved these meatballs, as did I!!
I doubled the recipe.
Easy to make. I followed your wonderful recipe but added a few substitutions, based on what I had on-hand…dried parsley, dried chopped onions (that I put into a zipper bag and crushed with a rolling pin), 1/2 heavy cream and 1/2 half and half.
Cooking time was perfect. I used a bit of a heapingTBL spoon to measure them. Used 2 baking pans with parchment paper.
Rao’s roasted garlic pasta sauce in the quantity recommended was perfect. Topped with grated Parmesan and Romano cheese was the crowning touch to a perfect, special meal!
Paired with a romaine salad, it was heavenly! Thank you~!
Cheryl
0Love, love these! Just made this week and eating the last of them tonight. So good, very flavorful, great texture and taste! Will definitely make again. Thank you!
Theresa
0I used this recipe as a base for something I was making off the top of my head. I like experimenting with recipes and this one fits the bill for me. I used ZA’ATAR for my spice mix, dijon, siracha turmeric, and a blend of super seeds ground up. It was amazing. I served it with my own mix of a kind of Ratatouille.
R Arant
0Delicious!!! Just the perfect amount of flavor. I made them with almond milk. Will definitely make again, kids loved. May I recommend using American Wagyu beef? The fat in Wagyu is unique and so flavorful. I’m a huge fan recently. I use OKLAHOMA WAGYU and they ship nationwide.