Keto Meatballs
Juicy, tender keto meatballs made with a beef-pork blend, simmered in a rich marinara sauce. Low-carb, gluten-free, and ready in just 25 minutes!
Ingredients
Meatballs
- 1/2 lb ground beef (80/20) 80% lean, 20% fat for best juiciness
- 1/2 lb ground pork blends with beef for tender texture
- 1 large egg binder
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup Parmesan cheese freshly grated — never shelf-stable powder
- 1/2 cup keto bread crumbs crushed pork rinds work as a 1:1 swap
- 1/2 tsp salt adjust to taste
- 1/2 tsp black pepper freshly cracked preferred
Marinara Sauce
- 1 tbsp olive oil for sautéing
- 1 large onion chopped
- 16 oz tomato passata use a no-sugar-added brand
- 1/2 cup water loosens the sauce while simmering
- 1 tbsp Italian seasoning dried herb blend
Instructions
- Add ground beef, ground pork, egg, finely chopped onion, minced garlic, Parmesan, keto bread crumbs, salt, and pepper to a large bowl. Mix by hand until just combined — stop the moment the mixture looks uniform. Do not overmix.
- Wet your hands with cold water. Roll the mixture into 1½-inch balls (about the size of a large walnut), keeping them consistent in size. Place on a plate and refrigerate uncovered for 20–30 minutes to firm up.
- Heat olive oil in a large heavy-bottomed skillet over medium heat. Once shimmering, add meatballs in a single layer without crowding. Brown on all sides for about 5 minutes total. Remove and set aside — they are not fully cooked yet.
- In the same pan, reduce heat to medium-low. Add chopped onion and cook for 3 minutes until translucent. Add minced garlic and stir for 60 seconds. Pour in tomato passata, water, and Italian seasoning. Stir and bring to a gentle simmer.
- Nestle the browned meatballs into the simmering sauce. Spoon sauce over each one. Reduce heat to low, partially cover, and simmer for 8 minutes, turning meatballs once or twice. Check with a meat thermometer — internal temperature should reach 165°F. Serve immediately.
Notes
Don't skip the fat — 80/20 beef and regular ground pork are essential for juicy meatballs. Always grate Parmesan fresh. Chill shaped meatballs before cooking for better browning. Brown in batches if needed — a crowded pan steams instead of sears. No keto bread crumbs? Use crushed pork rinds as a 1:1 swap. Avoid coconut flour — it dries out the mixture.