Keto Italian Meatballs

These keto Italian meatballs are perfect if you're looking for a low-carb or gluten-free Italian meatball recipe! They are juicy, crisp on the outside, and there is no frying required!

5 from 3 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 242kcal

Author: Abby Cooper

Ingredients

2 pounds ground beef
1/3 cup shaved or grated parmesan
1 egg
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon onion powder
2 large cloves garlic minced
2 tablespoons coconut flour
1 tablespoon finely chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 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 dough or ice cream 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.)

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