As a food blogger, there’s something magical about finding that perfect recipe that combines ease with incredible flavor—like these Keto Meatballs. This recipe takes me back to a cherished family tradition that’s dear to my heart.
Years ago, my grandmother, who was known for her culinary prowess, would gather us all for family dinners. Those evenings were filled with laughter, stories, and of course, mouthwatering dishes. Her meatballs were legendary—flavor-packed and comforting, they were the centerpiece of our meals. It was during one of these gatherings that I discovered the joy of making meatballs. My grandmother taught me the art of balancing flavors and textures, and those lessons have stuck with me ever since.
Fast forward to today, I still love preparing meatballs, but I’ve adapted the recipe to fit my current lifestyle, which embraces a keto diet. The result? These Keto Meatballs, which marry the nostalgic flavors of my grandmother’s meatballs with a healthier twist. They’re tender, juicy, and bursting with a delicious combination of beef, mozzarella, and Parmesan. And, unlike the traditional recipe, these meatballs are low in carbs but high in taste—a perfect fit for a keto lifestyle.
One of my fondest memories connected to this recipe involves a summer trip to Italy. Wandering through quaint villages, I tasted some of the best meatballs I’ve ever had. The flavors were simple yet profound, much like my grandmother’s, and it was a revelation. This recipe for Keto Meatballs embodies that same spirit—simple ingredients crafted into something truly special.
Preparing these meatballs is as enjoyable as eating them. The preparation is straightforward: mix, shape, and cook. You’ll start by combining ground beef with flavorful ingredients like garlic, cheeses, and parsley, then shape them into bite-sized meatballs. Cooking them in olive oil adds a beautiful crispness, and simmering them in a rich tomato sauce enhances their taste. The end result is a meal that’s not only satisfying but also brings a touch of my family’s heritage and travels to your table.
Whether you’re hosting a family dinner or just need a hearty weeknight meal, these Keto Meatballs are sure to become a favorite. I hope this recipe brings as much joy to your table as it does to mine. Enjoy!
Making Keto Meatballs
Ingredients
- 1 lb. ground beef
- 1 clove garlic, minced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons fresh parsley, chopped
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
Directions
- In a large mixing bowl, combine the ground beef with minced garlic, shredded mozzarella, grated Parmesan, chopped parsley, beaten egg, kosher salt, and black pepper. Form the mixture into 16 meatballs.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook them, turning occasionally, until they are evenly browned on all sides, about 10 minutes. Transfer the meatballs to a paper towel-lined plate to drain excess oil.
- In the same skillet, sauté the diced onion until it becomes soft, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the crushed tomatoes and dried oregano, seasoning with kosher salt and black pepper to taste.
- Return the browned meatballs to the skillet, cover, and simmer until the sauce thickens, approximately 15 minutes. Sprinkle extra Parmesan cheese over the top before serving.
Storing Suggestion
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the meatballs in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Cooking Tips
For extra flavor, consider adding a pinch of red pepper flakes to the sauce. If you prefer a thicker sauce, let it simmer a bit longer or add a tablespoon of tomato paste.
Serving Suggestions
Serve the meatballs over a bed of zucchini noodles or alongside a crisp green salad. They pair well with a side of garlic bread for a satisfying meal.
Ingredient Substitutions
Ground turkey or chicken can be used in place of ground beef. If you’re avoiding dairy, substitute the cheeses with a dairy-free alternative or omit them entirely.
Seasonal Variations
In the summer, you can add fresh basil or cherry tomatoes to the sauce. In the fall, incorporate pumpkin puree for a seasonal twist on the tomato sauce.
Allergen Information
This recipe contains dairy. To make it dairy-free, use non-dairy cheese alternatives and check that your other ingredients are free from dairy.
FAQ:
Can I use ground turkey instead of beef?
Yes, ground turkey can be used as a substitute for ground beef. It will result in a lighter flavor but will still be delicious.
How long do the meatballs need to simmer in the sauce?
Allow the meatballs to simmer in the sauce for about 15 minutes to ensure they are heated through and the sauce has thickened.
Can I freeze the meatballs?
Yes, you can freeze the meatballs. Store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
What can I use if I don’t have fresh parsley?
Dry parsley can be used as a substitute. Use about 1 tablespoon of dried parsley in place of the 2 tablespoons of fresh parsley.
How can I make the sauce thicker?
To thicken the sauce, let it simmer for a longer period or add a tablespoon of tomato paste to achieve your desired consistency.
What side dishes go well with keto meatballs?
Keto meatballs pair well with roasted vegetables, zucchini noodles, or a fresh green salad. For a more substantial side, consider serving them with a low-carb garlic bread.
Keto Meatballs
Ingredients
- 1 lb. ground beef
- 1 clove garlic minced
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese plus extra for topping
- 2 tablespoons fresh parsley chopped
- 1 large egg beaten
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
Instructions
- In a large bowl, mix together the ground beef, minced garlic, shredded mozzarella, grated Parmesan, chopped parsley, beaten egg, salt, and pepper. Shape the mixture into 16 meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning them occasionally, until they are browned on all sides, about 10 minutes. Remove the meatballs from the skillet and place them on a paper towel-lined plate.
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the crushed tomatoes and dried oregano, then season with kosher salt and black pepper.
- Return the meatballs to the skillet, cover, and let simmer until the sauce has thickened, approximately 15 minutes. Top with extra Parmesan cheese before serving.
