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Our keto Italian meatballs are a go-to recipe if you’re looking to make meatballs without breadcrumbs. While we don’t follow a keto diet, sometimes it’s nice to have low-carb options, and this keto meatballs recipe is perfect if you’re watching your carbs but still want a good, old-fashioned pasta night!
Pair these keto meatballs with zucchini noodles or tofu shiritaki noodles and a sugar-free pasta sauce for the ultimate spaghetti dinner, without the carbs! (Speaking of zucchini noodles, here’s a lovely zoodle salad with a spicy Thai peanut sauce!)
Here is Why This Keto Meatball Recipe Works
No Breadcrumbs, No Problem: Coconut flour steps in to keep these meatballs low-carb and gluten-free, while still holding everything together.
Oven-Baked Ease: Forget standing over a frying pan. These meatballs bake up evenly in the oven with minimal effort.
Big Italian Flavor: With a blend of Parmesan, garlic, and herbs, they bring all the cozy Italian vibes without needing a passport.
Versatile Crowd-Pleaser: Serve them with marinara, zoodles, or just grab a fork and eat them solo. However you dish them up, they’re a hit.
You may know by now that we have quite the love for meatballs! Perhaps you’ve tried our Italian Meatballs and Spaghetti. Or have you ever tasted our Moroccan Lamb Meatballs? This recipe for Keto Teriyaki Chicken Meatballs and Broccoli is also a tasty one. Our meatball obsession goes way back, and this keto Italian meatballs recipe is no different! We love it just the same.
The Ingredients
- Meat: Ground beef
- Produce: Garlic, fresh parsley
- Pantry: Coconut flour, olive oil
- Pantry seasonings: Salt, ground black pepper, onion powder, dried oregano, dried basil, dried thyme
- Fridge: Shaved Parmesan, egg
Variations
Mediterranean Meatballs: Mix in 1 teaspoon of smoked paprika and 1/2 teaspoon of crushed red pepper flakes. Add ¼ cup of crumbled feta and some chopped Kalamata olives.
Lemon Parmesan Meatballs: Stir in the zest of one lemon and an extra ¼ cup of Parmesan. Pair with a light lemon-butter sauce for serving.
Bacon Cheddar Meatballs: Add ⅓ cup of shredded cheddar cheese and ¼ cup of finely crumbled cooked bacon to the mixture.
Tips for Success
- We like to use a cookie dough or ice cream scoop to ensure that each meatball is the same portion and bake evenly. If you don’t have one, you can use a standard tablespoon to scoop the meat mixture- just make sure to try and get each meatball the same size.
- Depending on the type of ground beef you use, fat from the ground beef may pool in the form of oil at the bottom of the pan. If your meat has a higher fat percentage, you’re more likely to see more oil. This is fine, and you’ll make the keto meatballs the same way, but just be careful as you’re lifting the tray out of the oven.
- Don’t skip the final step of brushing the keto meatballs with olive oil! This makes them crisp and browned on the outside.
Storage
Refrigerating: Allow the meatballs to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
Freezing: Place the cooled meatballs in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag, removing as much air as possible. They’ll keep well in the freezer for up to 3 months.
Reheating: Warm the meatballs in a skillet over medium heat, in the oven at 350°F for about 10 minutes, or in the microwave until heated through.
how to serve these Italian meatballs
You can enjoy these keto Italian meatballs in a number of ways! There’s always the classic plate of spaghetti and meatballs (with traditional noodles or a healthier, low-carb option). Eat them plain or with your favorite dipping sauce (I have a tzatziki or this delicious chimichurri on my mind). Do up a dinner of fun apps and serve them alongside this keto Ricotta and Asparagus Flatbread.
The options are endless– another reason to love these low-carb Italian meatballs!
More Meatball Recipes
- Asian pork meatballs
- Lamb meatballs
- Keto meatballs
- Italian style meatballs
- Teriyaki meatballs
- Wagyu meatballs
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Keto Italian Meatballs
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Ingredients
- 2 pounds ground beef
- ⅓ cup shaved Parmesan, or grated
- 1 egg
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon onion powder
- 2 cloves garlic, minced
- 2 tablespoons coconut flour
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 450°F. Line a baking sheet with parchment paper or a baking mat. In a large mixing bowl, combine all of the ingredients (except for the olive oil).
- Use a fork to mix the ingredients into the meat, then finish mixing with your hands, kneading the meat mixture to incorporate all of the ingredients. Continue mixing for about 2 minutes, or until well-combined.
- With a large cookie scoop, spoon out a scoop of the meat mixture into your hands (about 2 tablespoons worth of meat). Gently roll it so it's perfectly round. Place the meatball on the baking tray, and repeat with the remaining meat.
- The meatballs should be spread evenly across the baking sheet. Place the baking sheet in the oven and bake the meatballs for 15 minutes.*
- Remove them from the oven, then use a pastry/kitchen brush to brush a light coating of olive oil on the tops of the meatballs. Increase the oven temperature to 500°F and return the meatballs to the oven to bake for another 5 minutes.
- Remove the meatballs from the oven and allow them to cool for 2-4 minutes before serving.
Notes
- If you make the meatballs smaller than about 2 tablespoons, they will not need to bake as long. Depending on their size, they should be slightly done after about 8-10 minutes of baking, then bake for another 5 minutes at the higher temperature to brown them.
- Be careful as you lift the tray out of the oven when they’re done baking. Depending on the type of ground beef you use, fat from the ground beef may pool in the form of oil at the bottom of the pan. (If your meat has a higher fat percentage, you’re more likely to see more oil.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Abby creates delicious, low-carb, sugar-free, and keto-friendly recipes that are simple and easy. Find more keto recipe inspiration on her blog, Stem and Spoon.
Coconut flour? Who knew! Well, obviously not me. I’m not sure what keto is, but these meatballs look wonderful.
Thanks, they really are delicious 😉
Hi, would this work using vegan parmesan which is cashews, salt and other herbs?
Thanks
That should work pretty well Emily. It will change the texture a bit and might not bind (hold together) as well but I believe there is enough egg in the recipe to hold it together with vegan parmesan. Thanks for the question.