This simple recipe makes the best meatballs that can be cooked any way you like. These homemade keto meatballs are flavorful, tender, and juicy. It’s a classic recipe that’s a breeze to whip up, perfect for a weeknight dinner, a quick snack or appetizers.
You won’t miss the breadcrumbs. These meatballs hold up well and are great served over a steamy pile of zucchini noodles or with a side of cheesy mashed cauliflower.
My grandmother makes tons of fried meatball, and we would have them with bread (now I have them with my keto white bread) and mustard as a sandwich. My brother and I really love them, and this recipe is a classic I learned from her. I just substituted the bread crumbs to parmesan cheese.
Granma uses a mix of ground beef and pork and adds tons of garlic, fresh parsley, and onion. It’s a must to eat meatballs every time we visit her. It’s like our little tradition!
She started making meatballs without breadcrumbs to reduce the carbs since I told her I want a low carb version. She was very receptive and immediately transformed the recipe.
Each meatball has around 0.5g carbs. That’s insane, right?
• ground beef (80-85% lean)
• yellow onion
• garlic cloves
• fresh parsley and basil
• parmesan cheese
• salt and pepper, to taste
• red pepper flakes
• Italian seasoning
How to Make Keto Meatballs?
Since meatballs are such a versatile recipe and perfect for soups, sandwiches, and casseroles, I make big batches and freeze them to have on hand for busy days.
- Gather all the ingredients.
- Mix the ground meat, onion, eggs, and seasoning until well incorporated. Use your hands and try not to overmix. Over mixing makes tough and dry meatballs.
- Form meatballs. The meatballs must have the same size to cook evenly.
- Cook using your favorite method. In the recipe card, I provide instructions on how to cook meatballs in the oven, air fryer, and in a pan.
This meatball recipe makes about 20 meatballs. To make more, double or triple the ingredients, and you’ll have enough meatballs to feed a crowd. They are freezer friendly and can be reheated in the oven.
How to Freeze Meatballs
Once you finished cooking, the meatballs allow them to cool down. Place them onto a baking sheet in a single layer and freeze for a few hower. Then, transfer to a freezer bag. They last for up to 3 months.
More Easy Recipes For You to Try:
- 1 pound ground beef 80-85% lean
- ¼ cup yellow onion finely minced
- 2 garlic cloves minced
- 2 tablespoons parsley chopped
- 1 tablespoon finely chopped fresh basil
- 2 eggs
- ½ cup parmesan cheese grated
- salt and pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon Italian seasoning
- In a large mixing bowl, add beef, onion, garlic, parsley, basil, eggs, and parmesan cheese. Season with salt, pepper, red pepper flakes, and Italia Seasoning.
- Using your fingertips gently break the meat up until all ingredients are well combined.
Air Fryer Method
- Spray air-fryer basket with olive oil cooking spray.
- Add meatballs to air fryer basket, making sure they don’t touch too much or overcrowd the basket (work in batches if needed).
- Cook in the air fryer for 13 minutes at 350°F, removing basket after 8 minutes to quickly rotate meatballs.
- Preheat oven to 400°F/200°C. Spray a baking sheet with cooking spray and place meatballs evenly spaced.
- Bake for 15-20 minutes until they are golden brown.
- To fry meatballs, pour about ¾ cup oil into a non-stick skillet over medium heat.
- Cook meatballs in 2-3 batches until golden brown, occasionally turning, about 6 minutes.
- Transfer to paper towels to drain the excess fat.
- Serve warm, topped with Raos’s Marinara Sauce and mozzarella. Garnish with parsley and enjoy!