Today, I'm thrilled to share with you a sensational low carb meatball recipe that not only tantalizes your taste buds but also aligns perfectly with a keto-friendly lifestyle... without any bread or added sugars.
If you are looking for a low carb meatball recipe, you have found the right spot. We will use both ground pork and ground beef in these meatballs, mixed with delicious spices, onions and sweet red peppers.
This low carb meatball recipe is: KETO-FRIENDLY, GLUTEN FREE, PALEO AND WELL...LOW CARB.
Inspiration behind my low carb meatballs recipe
I'm absolutely in love with meatballs. From meatball subs to zoodle toppings and appetizers, meatballs are my go-to comfort food. But here's the thing, I also love keeping my meals low carb and keto-friendly. So, I set out on a mission: to create meatballs that are incredibly juicy and delicious and fit perfectly into a low carb lifestyle.
The magic in this recipe lies in the mix – a hearty blend of pork and beef. This combination brings out a richness in flavor and ensures each meatball stays succulently juicy. By swapping out traditional breadcrumbs for almond flour "breadcrumbs, these meatballs are a low carb delight.
After a few rounds of testing and tasting (a tough job, but someone's got to do it, right?), I landed on a recipe that hit all the right notes and want to share it with you today.
No Breadcrumb Low Carb Meatballs... Still Amazing
Switching out traditional breadcrumbs for almond breadcrumbs might raise some eyebrows, but trust me, it works wonders. In this recipe, almond breadcrumbs do a stellar job of binding the meatballs just like regular breadcrumbs, but with the added benefit of keeping things low carb.
What's truly remarkable about using almond breadcrumbs is how they maintain the texture of classic meatballs. They absorb the right amount of moisture and fat from the meats, keeping the meatballs juicy and tender, just as you'd expect with traditional breadcrumbs.
They subtly enhance the flavor without overpowering the meat, ensuring the meatballs are juicy and hold together well. This simple swap is proof that you can enjoy classic meatball textures and flavors, even on a low carb diet. It's all about smart substitutions!
The STruggle is REAl
Over the last year, I've fallen off the low carb way of eating and I know I'm not the only one. I've gained back over 50lbs and have tried desperately to kick-start myself back into ketosis... but it hasn't worked so far.
It's been a long and painful journey gaining so much weight back. I've learned that restarting low carb is so much harder than I'd ever imagined, but I have a plan that I want to share.
I will be documenting my return to the low carb lifestyle on this site. If you're interested in following along, be sure to subscribe below.
Restarting Low Carb
WHY PORK AND BEEF MEATBALLS?
The quick answer is simple: they're just better this way. All pork meatballs tend to be a bit dense for my taste. All beef meatballs are overpowering with their beef flavor and sometimes can get overworked. When you combine the two, the outcome is a flavorful, juicy meatball. That's the best kind!
When you're at the store, ground pork is just going to be ground pork. There's typically no options available other than just ground pork. With ground beef, however, there are typically at least two options, but I'll review all three here.
- Ground Chuck: This ground beef is typically a mix of 80% lean meat to 20% fat. Ground chuck is the most economical of all the grinds and is my absolute favorite. The high fat content basically guarantees you are going to have a juicy meal, even if you cook the hell out of something.
- Ground Round: A ground beef with a lean meat to fat ratio of 85/15. I find that this is the most common in grocery stores with lots of packaged meats and a limited butcher counter. I'm not sure why, it is just an observation. This is still ok to use, but you can dry out whatever you are cooking... particularly on the grill.
- Ground Sirloin: This grind has a lean to fat ration of 90/10. This is my ABSOLUTE last resort. I just have to put out there that FAT=FLAVOR. The 10% in this grind seems to evaporate when you open the package. Being the most expensive grind, I never buy this grind.
Understanding the Ingredients of the Low Carb Meatballs
Let's break down the key ingredients for this recipe and why they are included:
Ground Chuck and Ground Pork: The combination of these two meats provides a perfect balance of flavor and fat. Beef brings a depth of taste, while pork adds tenderness and juiciness to the meatballs.
Almond Breadcrumbs: A stellar low carb substitute for traditional breadcrumbs. They help in binding the meatballs together while adding a subtle nuttiness without the carb load.
Onion and Red Pepper: These veggies are all about flavor. They add a hint of sweetness and texture to the meatballs, enhancing the overall taste profile.
Garlic: It's hard to imagine a meatball without the aromatic punch of garlic. It gives the meatballs a rich and savory note.
Olive Oil: Used for sautéing the veggies, it infuses them with a mild, fruity flavor. It also adds a bit of healthy fat to the mix.
Egg: This is the glue that holds our meatballs together. Eggs are key for binding all the ingredients, ensuring they don't fall apart during cooking.
Dried Basil and Oregano: These herbs add a classic Italian flair to the meatballs, bringing in warmth and a hint of sweetness and earthiness.
Granulated Garlic and Onion: They complement the fresh garlic and onion, intensifying the savory flavors.
Red Pepper Flakes: Just enough to give a gentle kick of heat, adding another layer of complexity to the flavor.
Making Low Carb Meatballs in your own kitchen:
I've tried to capture the highlights of this recipe to share with you exactly how I made these meatballs. If you have questions, please be sure to ask in the comments!
COOKING THE Low Carb MEATBALLS
As with so many recipes out there, you'll find a million different ways to cook a meatball. Some chefs bake them. Some braise them in marinara sauce. My way is to saute them first, then place them in the oven and let the love build.
When you saute the meatball first, the outside of the meatball has a chance to caramelize and build some flavor. Covering the pan concentrates the heat and speeds up the cooking process.
Because these meatballs have beef and pork, it is important to cook them all the way through. I'm a fan of some pink in a pork chop, but not with ground pork. Just play it safe and make sure that you are cooking them all the way through.
Your cook time may vary from my recipe as well. It all depends on the size of the meatball. The larger the meatball, the longer the cook time.
If your meatball is large enough, you can measure the temperature with an instant read thermometer. When it registers 160-165F you are good. Or, you can do what I do and slice one of them open to see how much more time you have.
QUICK COOKING TIP: When you are cooking the meatballs, try not to overcrowd the pan. Like with any recipe, if you overcrowd the pan the heat will not return fast enough to the pan. As the food cooks, it releases moisture which pools and starts to boil rather than brown. A boiled meatball is just no good.
This Low Carb Meatball Recipe loves to be paired with:
Cheesy Keto Breadsticks: These keto-friendly breadsticks are the perfect sidekick to the meatballs, making an Italian-style dinner just without any of the carbs.
Keto Meatball Parm: Transform the meatball experience with this dish where our low carb meatballs get a cheesy, saucy makeover. It's a match made in keto heaven, combining two classics into one mouthwatering meal.
Keto Homemade Tomato Sauce: A meatball's best friend is a rich, flavorful tomato sauce. This homemade keto version is not just low in carbs but packed with robust flavors, making it a perfect dippings sauce for the meatballs.
Pepperoni Marinara Sauce: Give your meatballs a zesty twist with this pepperoni-infused marinara sauce. It's a fun and flavorful way to spice up your meal, adding a little extra pizzazz to each bite.
Zucchini Zoodles Recipe: Swap out traditional pasta for these light and healthy zucchini noodles. They make a fantastic low carb bed for your meatballs, adding a fresh and satisfying crunch to your meal... top the entire dish with the homemade tomato sauce, some fresh parmesan and a side of keto breadsticks. Awesome.
Keto Crab Cakes: If you’re throwing a party and needs some more appetizer recipes… these bite-sized crab cakes pack huge flavor and amazing crunch. Yum!
Low Carb Meatball Recipe
This low carb meatball recipe is your answer to awesome meatballs. Packed with peppers, onions, garlic, and spices... not only will the whole family love these, but they will never know that they are low carb and keto-friendly. These are great for an appetizer, on pasta, or baked into a cheesy meatball parmesan. Yum.
Ingredients
- 1 Cup Onion, finely diced
- ½ Cup Red Pepper, finely diced
- 2-3 Cloves Garlic, minced
- 2 tablespoon Olive Oil (plus more for cooking meatballs)
- 1 LB Ground Chuck
- 1 LB Ground Pork
- 1 Large Egg
- 1.5 teaspoon Dried Basil
- 1.5 teaspoon Dried Oregano
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- 1 teaspoon Red Pepper Flakes
- 1.5 teaspoon Kosher Salt
- 1 Pinch Fresh Cracked Pepper
- ½ Cup Almond Breadcrumbs
Instructions
- Prepare the Onion Mixture: Heat a large, heavy-bottomed pan over medium-high heat. Add 2 tablespoon of olive oil. Once hot, add the diced onion and a pinch of salt. Cook for 3 minutes, then add the diced red peppers and cook for another 3 minutes. Add the minced garlic, cooking for 2 more minutes while stirring frequently. Remove from heat and transfer the mixture into a large mixing bowl.
- Combine Meatball Ingredients: To the onion mixture, add ground chuck, ground pork, egg, dried basil, dried oregano, granulated garlic, granulated onion, red pepper flakes, kosher salt, fresh cracked pepper, and almond breadcrumbs. Mix well to ensure the spices are evenly distributed.
- Preheat: Preheat your oven to 350°F (175°C).
- Form the Meatballs: Break off portions of the meat mixture and roll them into balls. Place the formed meatballs on a lined, rimmed baking sheet. You should have between 30 to 40 meatballs.
- Brown the Meatballs: Heat a pan over medium-high heat and add 2-3 tablespoon of olive oil. Once hot, add the meatballs, rotating them for even browning. You will need to add them in batches. As they brown, remove and place them back on the baking sheet.
- Finish in the Oven: Transfer the baking sheet to the oven once all meatballs are browned. Bake for 12-15 minutes, or until the meatballs are cooked through.
- Serve and Enjoy: Remove the meatballs from the oven, let them rest for a few minutes, and then serve hot.
Notes
- Even Browning: When browning the meatballs in the pan, make sure not to overcrowd them. This ensures each meatball gets evenly browned and develops a nice crust, which adds flavor.
- Gentle Mixing: Mix the meatball ingredients gently to avoid overworking the meat. Overmixing can lead to tough meatballs. Use your hands for better control and a more tender texture.
- Consistent Size: Aim for uniformly sized meatballs for consistent cooking. Using a small ice cream scoop or spoon can help create meatballs of the same size.
- Internal Temperature Check: The safest way to ensure the meatballs are cooked is to use a meat thermometer. The internal temperature should reach at least 160°F (71°C) for ground pork and beef.
- Lined Baking Sheet: Lining the baking sheet with parchment paper or a silicone baking mat makes for easier cleanup and prevents sticking.
- Rotating the Sheet: Halfway through the baking time, rotate the baking sheet in the oven to ensure even cooking, especially if your oven has hot spots.
- Letting Them Rest: After removing the meatballs from the oven, let them rest for a couple of minutes on the baking sheet. This allows the juices to be redistributed, resulting in juicier meatballs.
- Serving Suggestions: These meatballs can be served in various ways - atop zucchini noodles for a low carb pasta dish, alongside a salad, or even as appetizers with toothpicks and a dipping sauce like sugar-free marinara or a creamy dressing.
This website provides approximate nutrition data and information for convenience and as a courtesy only.
Recent Low Carb Recipes:
Is it low carb? Learn more about it:
sally gal says
All this great information and then you don't tell me what a zoodle is! I'm guessing that is zucchini cut thin like in the picture...low carb for sure.
Scott Groth says
Hi Sally:
Sorry about that- here's the link to my zoodles recipe.
Hope you're doing well!
Take care,
Scott
Desirae says
These were AWESOME. So much flavor and so easy to make. I am trying to low carb and low cal so using extra lean turkey and 5% pork made this totally guilt free! Thanks for the recipe G!
Scott Groth says
Hi Desirae:
So glad that you made these- and the turkey sounds like a wonderful option too.
Any other recipes you would like to see?
Take care-
Scott
Linda says
Anybody try these with turkey and beef?
Scott Groth says
Hi Linda:
Nope. But that's a fantastic idea!
Thank you for the tip.
Have a wonderful day!
Scott
Jeremy says
What does low carb mean? How many carbs are in these?
Scott Groth says
Hi Jeremy:
Low carb means foods that are made with limited or zero grains, starchy vegetables or fruit. For the purpose of this blog, it typically also emphasizes foods that are high in protein and fat. This recipe is not low-calorie or reduced-fat, just low carb due to it not using the normal carbohydrates associated with meatballs. Typically meatballs have a significant amount of breadcrumbs in them to keep moist and add some flavor. Often times recipes call for soaking breadcrumbs in cream or buttermilk so the meatball stays soft during long periods of cooking. This recipe is a low carb alternative without the breadcrumbs. It also makes it gluten free, paleo and primal friendly as well.
Thanks for writing and happy eating!
Take care,
Scott
Victoria Olson says
The web has recipe calculators.
Brittany says
These are GREAT! I added a half cup of grated parmesan and didn't notice any breaking of the meatball, maybe give it a try 🙂
Thanks for the recipe!
Scott Groth says
Hi Brittany:
Thank you for the tip. I will give it a try and let you know how it goes.
Thank you for sharing.
Have a fabulous day!
Scott
Victoria Olson says
I bake 1/4-sized meatballs at 350F for 20 minutes, on a rimmed tray lined with foil, then submerge/simmer them in sauce (if using) for a few minutes. Much neater than pan-frying.
Victoria Olson says
Correction: 1/4 cup-sized meatballs
Scott Groth says
Hi Victoria:
Interesting option. Must definitely try it and let you know how it went.
Thank you for posting.
Have an incredible day in the kitchen!
Scott
Lisa says
I was looking for a meatball recipe without bread! These are delicious and good to know about the different types a beef cuts to use. I'm simmering home made spaghetti sauce now and will heat up the meatballs in the sauce for dinner tonight. I plan to have it with a bit is spaghetti squash. Lately I am really enjoying low carb meals! Great recipe!
Scott Groth says
Hey Lisa:
So glad to hear you're trying to see if low-carb fits. Let me know if you have any questions or if you need some low-carb guidance.
I hope you have a fantastic day!
Scott
Linda says
Has anyone tried this recipe with turkey and beef?
Scott Groth says
Hey Linda:
I haven't. But it definitely is a great idea.
Thank you for posting!
Take care,
Scott
Stacey Bennet says
I wanted a meatball recipe with no bread. Based on the other reviewers, I tried this one out and it was INCREDIBLE! So much flavor- who needs the gluten?
Scott Groth says
Hi Stacey:
Exactly! I certainly don't need gluten because I am intolerant. But I can't say that I miss it. I'm absolutely loving the low-carb style and I wouldn't eat anything else right now!
Thank you for posting.
Have a wonderful day in the kitchen!
Scott
Maha Khan / sooperchef.pk says
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Scott Groth says
Hi Maha:
Thanks for writing- I just took a visit over to your site- looks great! Let me know what kind of feedback you might be looking for!
Take care-
Scott
Mike says
What kind of red peppers are you using?
Chef Meghna says
I live the cooking style. learnt something from you.
I am also trying some recipe. You can search them Google.