Keto Meatballs
Main
Italian37 min4 servingsEasyAbout this recipe
Juicy, tender keto meatballs made with ground beef and pork, bound with almond flour and Parmesan instead of breadcrumbs. Seasoned with garlic, Italian herbs, and a touch of fennel, these low-carb meatballs are baked until golden and work beautifully with zucchini noodles, cauliflower mash, or a simple marinara sauce.
Instructions
- 1
Preheat your oven to ![400°F]. Line a large baking sheet with parchment paper and set aside.
- 2
In a large mixing bowl, combine the ground beef, ground pork, almond flour, Parmesan cheese, eggs, garlic, Italian seasoning, fennel seeds (if using), salt, black pepper, and fresh parsley. Mix with your hands or a fork until just combined — do not overmix or the meatballs will be tough.
- 3
Using a cookie scoop or your hands, roll the mixture into balls about 1.5 inches in diameter (roughly 2 tablespoons each). You should get about 20–22 meatballs. Place them evenly spaced on the prepared baking sheet and drizzle lightly with olive oil.
- 4
Bake in the preheated oven for 18–22 minutes, until the meatballs are golden brown on the outside and cooked through. An meat thermometer inserted into the center should read %[165°F].
- 5
Remove from the oven and let rest for 3–5 minutes. Serve over zucchini noodles, cauliflower mash, or alongside a low-carb marinara sauce. Garnish with extra fresh parsley and Parmesan cheese if desired.
