These juicy keto meatballs are simple, flavorful, and low in carbs—perfect for a quick weeknight dinner or a cozy weekend meal. They have a tender inside, a slightly crisp outside, and a bright garlic-Parmesan aroma. If you enjoy hearty beef dishes, you might also like this festive roast idea: Juicy Christmas stuffed beef roast.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Servings: 4 (about 4–6 meatballs per person)
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1/4 of recipe)
- Calories per serving: 420 kcal
- Protein: 36 g
- Carbohydrates: 5 g
- Fat: 33 g
- Fiber: 1.5 g
- Sugar: 1 g
- Sodium: 660 mg
Why Make This Juicy Keto Meatballs
These meatballs are quick to make and packed with savory flavor. They stay moist thanks to the almond flour and egg, and Parmesan adds a salty, nutty note. They pair well with low-carb sides like zoodles, cauliflower rice, or a green salad. The aroma is warm and garlicky, and the texture is tender inside with a lightly browned exterior.
How to Make Juicy Keto Meatballs
This method keeps meatballs tender and consistent. Mixing gently and not overworking the meat prevents tough meatballs. Baking hands-off in the oven gives even cooking and a nicely browned finish. Use a meat thermometer to check doneness for perfect results every time.
Ingredients:
- 1 lb ground beef
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1 cup sugar-free marinara sauce (for serving)
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Mince the garlic and chop the parsley so everything is ready to mix. If you want uniform meatballs, use a small cookie scoop or measure about 1 to 1.5 tablespoons of mixture per meatball.
Step 2: Mixing
In a large mixing bowl, combine the ground beef, almond flour, grated Parmesan, chopped parsley, egg, minced garlic, onion powder, salt, black pepper, and Italian seasoning. Use clean hands or a spoon to mix gently until all ingredients are evenly incorporated. Do not overwork the meat — mix just until combined to keep the meatballs tender.
Step 3: Cooking
Form the mixture into meatballs about 1–2 inches in diameter and place them on the prepared baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 160°F (71°C) and the meatballs are browned. For a bit more color, broil for 1–2 minutes at the end, watching closely to avoid burning.
Step 4: Finishing
Remove the meatballs from the oven and let them rest for 3–5 minutes. Warm the sugar-free marinara sauce and either spoon it over the meatballs or serve it on the side for dipping. Garnish with extra chopped parsley or grated Parmesan for bright flavor and a fresh look.
How to Serve Juicy Keto Meatballs
- Over zucchini noodles tossed in olive oil and garlic for a light keto meal.
- With cauliflower mash for a comforting plate.
- As an appetizer with toothpicks and a small bowl of warm marinara.
- On a bed of mixed greens with a drizzle of pesto for a fresh contrast.
Serve hot so you enjoy the savory aroma and the juicy, tender texture.
How to Store Juicy Keto Meatballs
- Refrigerator: Cool completely, place in an airtight container, and refrigerate for up to 4 days.
- Freezer: Freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 8–12 minutes or until warmed through. You can also reheat gently in a skillet with a splash of water or in the microwave covered for shorter times.
Expert Tips for Perfect Juicy Keto Meatballs
- Use 80/20 ground beef for juicier results. Leaner beef will be drier.
- Don’t overmix. Stop once ingredients are even to keep them tender.
- Let meatballs rest after baking to lock in juices.
- If you want extra browning, briefly pan-sear before finishing in the oven.
- Add 1–2 tbsp heavy cream or a little cream cheese to the mix for even richer, softer meatballs.
- Use a meat thermometer to ensure doneness without overcooking.
Delicious Variations
- Italian-style: Add more oregano, basil, and red pepper flakes. Serve with marinara and mozzarella.
- Parmesan-herb: Increase Parmesan to 1/3 cup and add extra parsley and basil.
- Spicy keto: Mix in 1/2 tsp chili flakes and serve with a spicy sugar-free tomato sauce.
- Cheesy centers: Press a small cube of mozzarella into the center of each meatball before cooking.
- Turkey or pork: Swap ground beef for ground turkey or pork; use an extra egg or 1 tablespoon olive oil if the mix seems too lean.
Frequently Asked Questions
Q: Can I make these meatballs without almond flour?
A: Yes. Substitute 1/3 cup coconut flour (use less — it absorbs more moisture) or 1/2 cup pork rinds, pulverized into crumbs. Adjust moisture: you may need an extra egg or a tablespoon of water.
Q: How do I know when meatballs are done?
A: The safe internal temperature for ground beef is 160°F (71°C). Use a probe thermometer in the center of a meatball. Look for no pink inside and clear juices.
Q: Can I pan-fry these instead of baking?
A: Absolutely. Heat a couple tablespoons of oil in a skillet over medium heat. Brown on all sides, then lower the heat, cover, and cook for 8–12 minutes until cooked through.
Q: Will these fall apart without breadcrumbs?
A: No. Almond flour and the egg bind the meat together and keep them intact. Chilling the mixture briefly before forming can help if your mix feels loose.
Q: Are these suitable for meal prep?
A: Yes. They store well in the fridge for up to 4 days and freeze for up to 3 months. Reheat in the oven or microwave. They’re great for easy lunches or quick dinners.
Q: Can I add vegetables to the mix?
A: Finely grated vegetables like zucchini or mushrooms can be added, but squeeze out excess moisture first to prevent soggy meatballs. Add no more than 1/3 cup grated vegetables to keep the texture right.
Q: How can I make them more flavorful without increasing carbs?
A: Use fresh herbs, extra garlic, a splash of Worcestershire sauce (low-carb), or extra grated Parmesan. Seasoning is low in carbs but high in flavor.
Conclusion
These Juicy Keto Meatballs are an easy, satisfying way to enjoy a low-carb, flavorful meal. They are tender, garlicky, and perfect for weeknights or entertaining. For another great keto meatball take, check out Keto Meatballs {Juicy Italian Style} for more inspiration and serving ideas. Give this recipe a try—you’ll love the aroma, texture, and rich flavor.
Print
Juicy Keto Meatballs
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Keto
Description
These juicy keto meatballs are simple, flavorful, and low in carbs—perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients
- 1 lb ground beef
- 1/2 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1 cup sugar-free marinara sauce (for serving)
Instructions
- Preparation: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Mince the garlic and chop the parsley so everything is ready to mix.
- Mixing: In a large mixing bowl, combine the ground beef, almond flour, grated Parmesan, chopped parsley, egg, minced garlic, onion powder, salt, black pepper, and Italian seasoning. Mix gently until all ingredients are evenly incorporated.
- Cooking: Form the mixture into meatballs about 1–2 inches in diameter and place them on the prepared baking sheet, spaced about 1 inch apart. Bake for 20–25 minutes or until the internal temperature reaches 160°F (71°C) and browned. Broil for 1–2 minutes for extra color.
- Finishing: Let them rest for 3–5 minutes. Warm the marinara sauce and serve it over the meatballs or on the side for dipping. Garnish with extra parsley or Parmesan.
Notes
Use 80/20 ground beef for juicier results. Don’t overmix. Let meatballs rest after baking to lock in juices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 660mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 36g
- Cholesterol: 85mg
