Discover the delight of these succulent keto meatballs that are not only easy to make but also incredibly flavorful. This low-carb dinner option is a perfect family meal, and the best part? It’s ready in just 20 minutes! No need for hard-to-find ingredients; everything you need is likely already in your kitchen.

Why You’ll Love This Recipe:

Easy Prep: With common ingredients found in your refrigerator and pantry, the preparation is a breeze.

Quick Cook Time: From preparation to serving, this dish takes minimal time, making it an ideal option for busy weeknights.

Versatile: Enjoy these meatballs over your preferred low-carb pasta, zucchini noodles, spaghetti squash, or simply atop steamed vegetables.

Ingredients You’ll Need:

For the Meatballs:

Ground beef (80/20)

Ground pork

Egg

Onion (finely chopped)

Freshly minced garlic

Parmesan cheese (freshly grated)

Bread crumb substitute (options include crushed pork rinds or homemade keto breadcrumbs)

Kosher salt and black pepper (to taste)

Olive oil (a high-quality one for that authentic Italian touch)

For the Marinara Sauce:

Onions and garlic (finely chopped)

Tomato sauce (passata or unsweetened pasta sauce; not ketchup!)

Italian seasonings (or fresh parsley and basil)

Salt and pepper (to taste)

How to Make Keto Meatballs:

Step 1 – Prepare the Meatballs: Start by combining all the meatball ingredients and shaping them into bite-sized balls.

Step 2 – Cook the Meatballs: In a non-stick pan, heat olive oil over medium heat. Cook the meatballs until browned and no longer raw. Remove from the pan.

Step 3 – Make the Marinara Sauce: In the same pan, sauté onions and garlic. Add remaining sauce ingredients and simmer for 10 minutes to achieve a thick consistency.

Step 4 – Combine: Reintroduce the meatballs into the marinara sauce, cooking for an additional 8-10 minutes. Serve immediately.

Recipe Tips and Variations:

Avoid overbaking to maintain juicy meatballs; use an instant-read thermometer to check doneness.

Do not overmix the meatball mixture to prevent toughness.

Experiment with different ground meats like Italian sausage, ground chicken, or turkey.

For a cheesy twist, add freshly grated mozzarella or parmesan.

Storage Tips:

To Store: Keep leftovers in an airtight container in the fridge for up to 5 days.

To Freeze: Store meatballs in a shallow container in the freezer for up to 6 months. Thaw before reheating.

Reheating: Microwave for 1-2 minutes or warm in a pan until the sauce bubbles.

Frequently Asked Questions:

Can I bake these?

Yes, oven-bake at 180C/350F for 20 minutes, flipping halfway through.

Secret to good meatballs?

Using a mix of ground pork and beef ensures juiciness; using only one type risks dryness.

Substitute for breadcrumbs?

Use almond flour or toast keto bread and pulse it in a food processor for a crumb consistency.