Meatballs are my go-to comfort food! I enjoy all kinds, from the rightly famous Italian meatballs to a simple homemade meatball casserole. Today, I'm thrilled to share a sensational Low-Carb Meatballs Recipe. It is absolutely delicious and aligns perfectly with a keto-friendly lifestyle.
When I first went low-carb, I quickly set out on a mission to create incredibly juicy and delicious meatballs that fit the low-carb lifestyle. This sensational low-carb meatball recipe was born out of that taste-and-try mission. It is a hearty blend of pork, beef, delicious spices, onions, and sweet red peppers coated in almond flour bread crumbs. No bread or added sugars! Ready for a healthy dinner? Let's get cooking!
This recipe is:
Table of Contents
5 Reasons to love this recipe
I am the biggest lover of meatballs, and I have this keto meatballs recipe on rotation for 5 reasons:
- Low-carb and keto-friendly.
- Works well as an appetizer or part of a main meal.
- Meal prep friendly - stores and reheats well.
- Easily customizable.
- Maximum flavor.
Are Meatballs Low-Carb?
Yes, meatballs made with low-carb ingredients and zero added sugars and starches fit the low-carb diet. It has ground beef and pork as the main ingredients, which are zero carb ingredients. For further details, you can check out the article "Is Ground Beef Low Carb" that is curated by our certified nutritionist.
This recipe is wonderfully low-carb as each meatball contains only 2 g net carbs. The meatball sizes are reasonable and will fill you up quickly. Slice them for a snack or use them as a base for other low-carb or keto recipes.
Low-Carb Meatballs Ingredients List
You need the following simple ingredients for the easy low-carb meatballs recipe:
- 1 pound ground chuck
- 1 pound ground pork
- 1 large egg
- 1 cup onion, finely diced
- ½ cup red pepper, finely diced
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- 1½ teaspoons dried basil
- 1½ teaspoons dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon red pepper flakes
- 1½ teaspoons kosher salt
- 1 pinch black pepper
Ingredients Substitutions
Want to swap some of the ingredients above? Don't worry! Try these great alternatives. You probably already have them in your pantry:
- Ground chuck and ground pork: Use ground turkey or chicken with moderate fat content for juiciness—lean ground beef results in dry meatballs. I split the mixture between beef and pork because the high-fat content in pork keeps these meatballs savory and delicious.
- Almond flour bread crumbs: Use other low-carb bread crumb options like pork rind bread crumbs or flaxmeal bread crumbs.
- Onion: Shallots work great. Alternatively, use 1 tablespoon of granulated onion or 1½ tablespoons of dried minced onion.
- Red pepper: Swap for yellow or orange pepper. Avoid green pepper as it adds a different flavor profile.
- Garlic: 1 teaspoon of granulated garlic will give you a similar garlicky flavor.
Additional Ingredients
Although the ingredients listed above are enough to yield juicy keto beef meatballs, I love to enhance the recipe's flavors with a few more optional ingredients:
- Cheese: Add 1 or 2 teaspoons of grated parmesan or Pecorino romano cheese for extra lusciousness and a caramelized exterior.
- Spices: Customize the flavor profile with various spices like smoked paprika, cumin, dried thyme, basil, parsley, or coriander.
- Vegetables: Once in a while, I add some finely chopped zucchini or mushrooms to the mix, but not too much, as they can make forming the meatballs a bit challenging. If you choose to use them, cook the extra veggies with the onions and peppers first.
Note: The additional ingredients are optional and not part of the original recipe. Use them to enhance the recipe's flavors.
Cooking Tools
The delicious homemade keto meatballs recipe requires the following tools:
- A heavy-bottomed pan
- A large mixing bowl
- Knife
- Chopping board
- Measuring cups and spoons
- Wooden spoon
- Spatula
How To Make Low-Carb Meatballs: Complete Cooking Guide
Cooking Method
- Pan-frying
- Simmering
Preparation Steps
- Gather all the tools and ingredients for the recipe.
- Peel and cut the onions.
- Dice the red bell pepper and mince the garlic.
- Measure all the ingredients.
- Heat a large, heavy-bottomed pan with a tight-fitting lid over medium-high heat.
Cooking Instructions
- Add the olive oil to the hot pan. When the oil shimmers, add the onion and a pinch of salt. Cook for 3 minutes. Add the red peppers. Cook for 3 minutes. Add the garlic and cook for 2 minutes, stirring frequently.
- Remove the pan from the heat and scoop the onion mixture into a large bowl.
- Add the pork, beef, and all remaining meatball ingredients to the bowl. Mix well to incorporate all the spices throughout the meat.
- Form your keto meatballs by breaking off some meat from the bowl and rolling it between your palms. The size is up to you, but remember that larger meatballs take longer to cook. Place the formed meatballs on a plate until all the meat mixture is used.
- Reheat the pan over medium-high heat. Add 2-3 tablespoons olive oil. When the oil is hot, start adding the meatballs into the pan. Rotate them every minute or so for even browning. When they are all brown, cover the pan and reduce the heat to low.
- Cook for 12-15 minutes or until cooked through.
Step 1: Chop all of the veggies into small dice. These are going inside the meatball!
Step 2: Cook the veggies in a pan to soften them. This is an important step for the texture.
Step 3: Combine the veggies, spices and almond breadcrumbs in a large bowl.
Step 4: Start to roll the meatballs. Anything larger than this will take a lot longer to cook!
Step 5: Brown the meatballs in a pan. We are not cooking them through, just adding texture and flavor.
Step 6: Cook the meatballs in the oven until they have reached an internal temp of 165°F.
💡 My Pro Tip
There are a few variants to this recipe that may change the cooking time. First, the size of the meatball. My preferred size, as shown in the images, is about 2½ tablespoons. You can use a cookie scoop for portioning if you like. Larger meatballs will take longer to cook than smaller ones.
The second factor is overcrowding the pan. They will take longer to cook, and the meatballs will steam rather than brown. Nothing sucks like a boiled meatball! Remember, we are looking for an internal temperature of 165°F (71°C) when the meatballs are out of the pan to ensure they are cooked. Check the temperature with an instant-read meat thermometer.
Why Pork and Beef Meatballs?
The short answer is: they're better! I find pork meatballs a bit dense for my taste and beef meatballs overpowering with their beef flavor. When you combine the two, the outcome is a flavorful, juicy meatball—the best kind!
The kind of ground meat you use to make the meatballs determines their juiciness and flavor. Choosing ground pork is a no-brainer because there are typically no options. Ground pork is just ground pork. Ground beef, on the other hand, is a bit confusing as there are three options to pick from:
- Ground chuck: This ground beef is 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 guarantees juiciness.
- 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. While it is okay, you can easily dry out your recipe, especially on the grill.
- Ground sirloin: This grind has a lean-to-fat ratio of 90/10. This is my ABSOLUTE last resort. Remember FAT=FLAVOR. The 10% fat in this grind seems to evaporate when you open the package. Also, I never buy it because of its premium price point.
⏲️ Time-Saving Tips
- Make the veggies in advance. You can store them for up to 5 days before making this recipe. Store them in an airtight container in the fridge until ready to use.
- Make the meatballs ahead of time. Sauté the meatballs and allow them to cool to room temperature before storing them in the fridge for up to 3 days. Put them on a baking sheet and finish the cooking process in the oven until they reach an internal temperature of 165°F (71°C). Your cooking time may be longer than the standard recommended time for oven-baked meatballs because yours are chilled, straight from the fridge.
What To Serve With Low-Carb Meatballs?
High-protein, low-carb meatballs pair well with various low-carb sides. Some delicious combinations to try are:
- Cheesy Keto Breadsticks: These keto-friendly breadsticks are the perfect sidekick to the traditional meatballs, making an Italian dinner with a lower carb count.
- 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 dipping sauce for meatballs on a keto diet.
- Pepperoni Marinara Sauce: Enjoy authentic Italian keto meatballs 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 Noodles: 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 homemade tomato sauce, some fresh parmesan, and a side of keto breadsticks.
Storage and Reheating
Storage
- Store the leftover meatballs in an airtight container in the fridge for up to a week.
Freezing
- Transfer the meatballs to a heavy-duty freezer bag or freezer container (to prevent freezer burn) and freeze for up to 3 months. Thaw the frozen meatballs in the fridge overnight and reheat according to the instructions below.
Reheating
- Oven: Reheating in a 350°F (176°C) oven works best if you want tender meatballs. They are pretty dense, so using a pan to reheat on the stove tends to overcook the outside of the meatball.
- Microwave: Place the meatballs on a microwave-safe dish. Microwave on medium heat, rotating several times until they are warmed through.
Recipe Conclusion
This Low-Carb Meatballs Recipe is a family favorite in my household. It yields luscious, juicy, gluten-free meatballs that pair well with different low-carb sides. The almond flour crumbs do a stellar job of binding the meatballs just like regular breadcrumbs but with zero gluten and fewer carbs.
When you make these low-carb meatballs for your next family dinner or weeknight dinner rotation, play around with the spices and additional ingredients to customize the taste to your liking. If you are craving keto-baked meatballs, you can sauté the meatballs briefly, arrange them in a single layer on a rimmed baking sheet, and finish the cooking process in the oven.
Share your cooking results and pictures with me. I'm always keen to find out more twists to the classic!
More Low-carb Ground Beef Recipes
Looking to try more ground beef recipes? Check these out:
FAQs
In this recipe, the eggs and almond breadcrumbs keep the juicy keto meatballs from falling apart.
Both methods are great, but baking is your best bet if you prefer a more hands-off process. Pan-frying is faster and yields a crispy, golden exterior.
Letting your meatball mixture sit for 10-30 minutes allows the flavors from the different ingredients to meld, resulting in juicy flavor-packed meatballs.
Low Carb Meatball Recipe
Ingredients
- 1 pound ground chuck
- 1 pound ground pork
- 1 large egg
- 1 cup onion finely diced
- ½ cup red pepper finely diced
- 2-3 cloves garlic minced
- 2 tablespoons olive oil
- 1½ teaspoons dried basil
- 1½ teaspoons dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon red pepper flakes
- 1½ teaspoons kosher salt
- 1 pinch black pepper
Instructions
Preparation Steps
- Gather all the tools and ingredients for the recipe.
- Peel and cut the onions.
- Dice the red bell pepper and mince the garlic.
- Measure all the ingredients.
- Heat a large, heavy-bottomed pan with a tight-fitting lid over medium-high heat.
Cooking Instructions
- Add the olive oil to the hot pan. When the oil shimmers, add the onion and a pinch of salt. Cook for 3 minutes. Add the red peppers. Cook for 3 minutes. Add the garlic and cook for 2 minutes, stirring frequently.
- Remove the pan from the heat and scoop the onion mixture into a large bowl.
- Add the pork, beef, and all remaining meatball ingredients to the bowl. Mix well to incorporate all the spices throughout the meat.
- Form your keto meatballs by breaking off some meat from the bowl and rolling it between your palms. The size is up to you, but remember that larger meatballs take longer to cook. Place the formed meatballs on a plate until all the meat mixture is used.
- Reheat the pan over medium-high heat. Add 2-3 tablespoons olive oil. When the oil is hot, start adding the meatballs into the pan. Rotate them every minute or so for even browning. When they are all brown, cover the pan and reduce the heat to low.
- Cook for 12-15 minutes or until cooked through.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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26 Responses
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.
Hi Sally:
Sorry about that- here's the link to my zoodles recipe.
Hope you're doing well!
Take care,
Scott
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!
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
Anybody try these with turkey and beef?
Hi Linda:
Nope. But that's a fantastic idea!
Thank you for the tip.
Have a wonderful day!
Scott
What does low carb mean? How many carbs are in these?
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
The web has recipe calculators.
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!
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
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.
Correction: 1/4 cup-sized meatballs
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
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!
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
Has anyone tried this recipe with turkey and beef?
Hey Linda:
I haven't. But it definitely is a great idea.
Thank you for posting!
Take care,
Scott
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?
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
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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
What kind of red peppers are you using?
I live the cooking style. learnt something from you.
I am also trying some recipe. You can search them Google.