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
Kim
1Really good flavor combination! Will make again. I needed to double recipe but only had 1 lb ground beef. I used 1 lb ground turkey breast and it worked well with the beef.
Gloria
1Cooked these up for dinner and really enjoyed them. I used fresh oregano, basil and parsley from my garden. Instead of grating the onion and garlic, I threw them all in my processor with the wet ingredients and fresh herbs and poured that on the beef with the dry ingredients.
Next time I might try Phat keto crumbs instead of the almond flour.
Barry
1Great recipe. My kids really like coconut flavored meatballs. I used Coconut flour, Organic unrefined coconut oil, and xo but milk. I left of the parmesan cheese and topped each meatball with a chunk of mozzarella when I added the sauce.
Tina Sansone
1Stuffed each meatball with mozzarella cheese! I’m on the keto eating routine love them!
Maya | Wholesome Yum
1Great idea, Tina! I am so happy that you liked them!
Susan Montgomery
0I baked these until golden – without topping with sauce and piled them in a serving bowl. The family wolfed them down and husband said they tasted like the best sausage balls he’d ever had. I plan to take these to potluck or parties from now on. They’re terrific.
Wholesome Yum D
0Susan, I love hearing that your family devoured them, especially with your husband calling them the best sausage balls he’s ever had! Perfect idea to bring them along to a potluck, I’m sure they’ll disappear fast there too.
Jamie Sokoll
1OMG BEST meatballs I’ve ever had, and certainly the best I’ve ever made!! Used almond flour instead of flaxseed and regular full fat milk. These are a winner 🙂
Maya | Wholesome Yum
1Yay I love to hear that, Jamie! Have a great day!
Alice
0I used meat, almond flour, egg and cream (the structural ingredients) as described in recipe, but winged it with the seasonings, as I was going for something less italiany and more bar-b-cuey. Anyway, seasonings are always meant to be personalized. 😉
The meatballs were fabulous, and the cookie scoop idea was brilliant. I’ve been keeping house for almost half a century and never owned one until recently. it’s quite a handy tool.
Wholesome Yum D
0Alice, I love this and I’m glad the cookie scoop tip was helpful! So happy they turned out fabulous for you! 😊
Georgette
0The meatballs were great, I made mine with ground turkey and they were juicy and crispy brown on the outside. I baked them in my Ninja Air Fry oven and they were so good and fast to make. Will be making them again and again.
Wholesome Yum D
0Georgette, so glad you loved them! Ground turkey sounds like a great swap, and getting that juicy inside with a crispy outside in the air fryer is the best. Love that they were quick too, definitely sounds like a repeat recipe!
Tara
0This was the first recipe I tried on my keto journey, and were the BEST meatballs I have ever had in my life! My husband loved them as well. I will be adding them into my rotation of “loved” recipes from Maya. Thank you~
Wholesome Yum D
0Tara, that makes me so happy to hear! What an amazing first recipe to start your keto journey. Love that your husband enjoyed them too. So glad this one made your “loved” rotation!
Tara
0This is the first of Maya’s recipes that I have made. The meatballs are hands down the best meatballs I have tasted in my life. This will be on our rotation for sure! Thank you Maya.
Wholesome Yum D
0Tara, that makes me so happy to hear! So glad they’re going into your regular rotation!
Mary Chlam
0These were really good and had a very nice texture. I used the Italian seasoning mix linked above. I found that mix too sage forward for my tastes. I will omit the sage next time but other than that this recipe is a keeper!
Maya | Wholesome Yum
0I’m so glad you liked these meatballs, Mary! Feel free to use less sage or omit it if you’re not a fan.
nmckeon55
0These were delicious! I doubled the recipe using 1# of ground beef and 1# of ground pork because that’s what I had on hand. Other than the pork I followed the recipe to a “T”. So yummy! This recipe is a keeper.
Wholesome Yum D
0Love hearing that! The beef–pork combo sounds like a perfect swap, and doubling it was a smart move, those never last long. So glad it still turned out spot-on for you!
Sheila
0These are really delicious meatballs! My husband recently went on keto so I am trying different recipes to keep dinner interesting. These meatballs taste so good I would never know they were keto.
Wholesome Yum D
0I’m so glad you liked them, Sheila! That’s the best compliment, when you can’t even tell it’s keto. Hope your husband enjoyed them too!
HL
0Question: how many meatballs will the recipe yield?
Maya | Wholesome Yum
0This recipe makes about 36 1-inch meatballs. Enjoy!
Jennifer Myers
0I was craving Swedish meatballs, so I tweaked the spices and left everything else the same. Pan fried with mushrooms, onion and heavy cream at the end with salt and butter. worked perfectly!!
Maya | Wholesome Yum
0Thank you for sharing, Jennifer! I’m so glad that worked well for you. You might also like my Swedish meatballs recipe.
Lisa
0Instead of scooping or measuring inches, I divided into 4th’s and 4ths again for 16 meatballs. Needed an extra minute or two in the oven. I used my food processor to avoid all the mincing and parm shredding.
Wholesome Yum D
0Thanks for sharing your process, Lisa! Dividing into 16 meatballs is such a smart shortcut, and using the food processor definitely makes prep easier. Glad it worked out with just a few extra minutes!
Susan Montgomery
0These were delicious! And you should heat her advice about using a silicone pad, etc. liner. The meatballs are very tender and you will get all the crispy edges if you line the sheet pan. I used the standard recipe with almond flour, parmesan, cream and eggs, and they turned out so light and flavorful. I also used her recipe for Italian seasoning and found it to be wonderful. However, I only used half and it was seasoned enough for me. I doubled the recipe, but I doubt there will be any laugh to freeze
Wholesome Yum D
0I love to hear it, Susan! Doubling up was a great call, those crispy edges sound amazing, and I love that you used my Italian seasoning blend too.
Sarah
0These are amazing! All my men, husband and sons, love them. They eat them plain as leftovers!
Maya | Wholesome Yum
0I’m so glad you all loved them, Sarah! Thank you.
Holly
0Made these meatballs tonight. They are delicious!!!!! My husband and both kids loved them. My husband and I had it with zucchini noodles and my kids had it with their pasta. My son said we should have meatball sub tomorrow for dinner. Will definitely make these again 😃😃
Maya | Wholesome Yum
0Thank you, Holly! I’m so happy you all loved them. You did how we do in my family, with everyone eating them different ways, which is so convenient to just make the same protein. Hope you make them again soon!
PBD
0I love to cook, 44 years now. I usually follow recipes loosely and eyeball ingredients. Something told me to follow this recipe. I did add 1/4 Silk half & half bc I didn’t have nut milk. THESE WERE THE BEST MEATBALLS EVER! Definitely a keeper, thanks so much for sharing! I’ve tried several Wholesome Yum recipes the last several months, they’re ALL SPOT ON! Well done!
Maya | Wholesome Yum
0Aww, I’m so glad something told you to follow this one and it turned out well! Thank you so much.
Alex B
0Will cooking the meatballs right in the sauce, instead of baking or frying, work, or will they break apart? Thanks!
Maya | Wholesome Yum
0Hi Alex, I recommend partially cooking them before adding sauce, but yes, you can finish cooking them in sauce, and you can fry them instead of baking.