Authentic Keto Italian Meatball Recipe🍝 (2024)

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• Prep Time: 5 minutes
• Cooking Time: 10 minutes
• Total Time: 15 Minutes
• Difficulty Level: Easy
• Recipe Makes 6 Servings

• ½ pound ground beef
• ½ pound ground pork
• 1 large egg
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• ½ cup parmesan cheese, finely grated
• ½ cup keto bread crumbs
• ½ teaspoon sea salt
• ½ teaspoon freshly cracked black pepper

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 pound low-carb tomato sauce
• ½ cup water
• 1 tablespoon Italian seasoning
• ½ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper

• Parmesan: You can use nutritional yeast if you want a keto-friendly substitute for parmesan cheese.
• Keto breadcrumbs: If you don't have keto bread crumbs, replace them with an equal amount of almond or coconut flour.

• Fresh herbs: Add finely chopped fresh herbs to brighten your meatballs.
• Red pepper flakes: If you like things spicy, add some crushed red pepper flakes to the meat mixture.
• Worcestershire sauce: Add a few dashes of Worcestershire sauce for the umami flavor in your meatballs.
• Cheese: You can add mozzarella cheese and grated parmesan for the cheesy flavor.

• Fresh basil: Add fresh basil towards the end of cooking for an extra flavorful aroma.
• Bay leaf: Add a bay leaf while the sauce is simmering for depth of flavors. The bay leaf releases aromatic oils that infuse into the sauce, imparting a mild earthy and slightly floral taste.

• Measuring spoons and cups
• Large mixing bowl
• Large cast iron skillet
• Frying pan
• Plate

• Use a deep pan if you don't have a cast iron skillet.

• Pan-frying
• Sautéing

• Zucchini noodles: They are a keto take on regular noodles, and you can prepare them by spirally peeling the zucchini, followed by sauteing or steaming.These veggie noodles go great with our recipe!
• Creamy cauliflower mash: Steam cauliflower florets until soft, then blend in a food processor with butter, cream cheese, garlic, salt, and pepper until the texture is smooth.
• Roasted Brussels sprouts: Toss Brussels sprouts in olive oil, salt, and pepper, then roast in the oven at 400°F for about 20-25 minutes or until they're crispy and slightly caramelized. You can also try our Charred Brussels Sprouts!

• Reduce fat: Use leaner cuts of meat like lean ground beef or turkey to reduce the fat in the recipe.
• Lower the sodium: Use less salt or a salt substitute to lower the sodium in the dish.

• Opt for pre-cut onions and pre-minced garlic available at grocery stores.
• You can use store-bought low-carb tomato sauce as well.
• Prepare a double batchand freeze the extra portion for later use. This way, you get a quick and delicious meal when you are short on time.

• Mix the ingredients for the meatballs and form them into the desired shape ahead of time. Refrigerate them until you cook them.
• Make the tomato sauce in advance and refrigerate it.

• Refrigerator: Transfer the leftovers to an airtight container and store them for up to 3-4 days.
• Freezer: Transfer the leftoversto a freezer-safe container for up to 2-3 months. Just remember to thaw the frozen meatballs overnight in the refrigerator before you reheat them.

• Stovetop: Place the leftoversin a non-stick pan over medium heat. Stir occasionally for about 5-7 minutes or until heated.
• Microwave: Place the leftovers in a microwave-safe dish and cover them with a lid or microwave-safe plastic wrap. Heat on high settings for 1-2 minutes, then stir and continue heating in 30-second intervals until heated through.
• Oven: Preheat the oven to 350°F (180°C). Place the leftoversin an oven-safe dish and cover with foil. Bake for 10-15 minutes or until heated through.

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