Keto Italian Meatballs

$- 1 lb ground beef (80/20 fat content) - ½ cup almond flour - 1 large egg - 2 tablespoons grated Parmesan cheese - 2 tablespoons fresh basil, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon onion powder - ½ teaspoon salt - ¼ teaspoon black pepper - 1 cup marinara sauce (sugar-free) - 2 tablespoons olive oil These ingredients create a tasty mix for keto Italian meatballs. The ground beef provides rich flavor and protein. The 80/20 fat content keeps the meatballs juicy. Almond flour serves as a low-carb binder, making them keto-friendly. The egg helps everything stick together, while Parmesan adds a nice cheesy taste. Fresh basil and garlic bring in vibrant flavors. Dried oregano and onion powder add depth to the taste. Salt and black pepper enhance all the flavors, making each bite enjoyable. The sugar-free marinara sauce gives a perfect finish. It adds moisture and savory goodness. Finally, olive oil helps brown the meatballs and adds healthy fats. Gather these ingredients before starting. It makes the process smooth and fun. You will love how easy it is to make these flavorful meatballs. {{ingredient_image_1}} - In a large bowl, combine: - 1 lb ground beef - ½ cup almond flour - 1 large egg - 2 tablespoons grated Parmesan cheese - 2 tablespoons fresh basil, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon onion powder - ½ teaspoon salt - ¼ teaspoon black pepper - Mix all these ingredients well using your hands. Make sure everything is combined fully. This step helps the flavors meld together. - Preheat your oven to 400°F (200°C). - Shape the mixture into meatballs, each about 1.5 inches wide. You should end up with 12 to 14 meatballs. - In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. - Add the meatballs to the hot skillet. Sear each side for about 2-3 minutes. Look for a nice brown color on the outside. This adds great flavor. - Once seared, carefully pour 1 cup of sugar-free marinara sauce over the meatballs. Make sure they are well-covered. - Transfer the skillet to your preheated oven. Bake for 15-20 minutes. The meatballs are done when they reach an internal temperature of 160°F (70°C). - After baking, let the meatballs rest for a few minutes before serving. This helps keep them juicy. When making keto Italian meatballs, fat content matters. I suggest using ground beef with 80% meat and 20% fat. This mix keeps the meatballs juicy and tasty. Leaner beef can make them dry. Always check labels to find the right blend. You can cook meatballs in two main ways: oven or stovetop. Searing them on the stovetop gives a nice crust. This step adds flavor. After browning, you can bake them in the oven. This method cooks them evenly. I prefer baking for a hands-off approach. It lets the meatballs soak up the sauce. To boost flavor, try adding herbs and spices. Fresh parsley or thyme can brighten the taste. You can also add red pepper flakes for heat. Mixing in some Italian seasoning gives a classic taste. Experiment with your favorite herbs to make them unique. Pro Tips Choose the Right Meat: Using ground beef with a fat content of 80/20 helps keep the meatballs moist and flavorful. Don't Overmix: Mix the ingredients until just combined to avoid tough meatballs. A gentle hand is key! Use Fresh Herbs: For the best flavor, opt for fresh basil instead of dried. It enhances the overall taste of the meatballs. Check for Doneness: To ensure your meatballs are perfectly cooked, use a meat thermometer to check they reach an internal temperature of 160°F (70°C). {{image_2}} You can switch up the meat in these meatballs. Ground turkey or chicken works great. They add a lighter taste. You can also try mixing meats for a new flavor. Adding cheese is another fun option. Mozzarella or feta can make them creamy. You can also spice things up. Try red pepper flakes or Italian seasoning for a kick. Not all sauces are created equal. Look for sugar-free options at the store. You can also make your own sauce. For a simple homemade marinara, blend tomatoes, garlic, and basil. Add salt and pepper to taste. This way, you control what goes in your sauce. These meatballs shine with low-carb sides. Zucchini noodles are a perfect match. They soak up the sauce well. You can also serve them with cauliflower rice. It adds a nice texture and is very filling. Pair your meal with a keto-friendly salad. A fresh mix of greens and olive oil dressing complements the flavors perfectly. Store your leftover meatballs in an airtight container. Place them in the fridge. They will stay fresh for about 3 to 4 days. Keep the marinara sauce with the meatballs to add moisture. To freeze meatballs, let them cool completely. Place them in a single layer on a baking sheet. Freeze for about 1 hour. Once firm, transfer them to a freezer bag. They can last up to 3 months in the freezer. For thawing, move the meatballs to the fridge overnight. This keeps them safe and ready for cooking. The best way to reheat meatballs is in the oven. Preheat your oven to 350°F (175°C). Place the meatballs in a baking dish. Add a splash of marinara sauce to keep them moist. Cover the dish with foil. Heat for about 15-20 minutes or until hot. You can also use a microwave, but they may dry out. If you use a microwave, add a bit of water and cover them with a damp paper towel. This helps keep them juicy. Yes, these meatballs are keto-friendly. Each meatball has low carbs. The main ingredients include ground beef and almond flour. The almond flour keeps the carbs low. It has only 2 grams of carbs per quarter cup. The meatballs also include cheese and herbs, adding flavor without extra carbs. This recipe is great for a low-carb diet. You can make these meatballs ahead of time. Prepare the mixture and form the meatballs. Store them in the fridge for up to 24 hours. You can also freeze them for longer storage. To freeze, place them on a baking sheet. Once frozen, move them to a freezer bag. This method keeps them fresh. When ready to cook, bake them straight from the freezer. Just add a few extra minutes to the cooking time. If you need a substitute for almond flour, try coconut flour. Use only one-fourth the amount. Coconut flour absorbs more moisture. You can also use crushed pork rinds for a crunchy texture. Another option is ground sunflower seeds, which are nut-free. Each substitute works well, but check your carb count. In this blog post, I shared how to make delicious keto-friendly meatballs. We covered key ingredients, like ground beef and almond flour, and easy steps for preparation and baking. I also included tips on choosing the right beef and enhancing flavor with herbs. Remember, you can mix up the meat or sauce to fit your taste. Enjoy these meatballs with low-carb sides or save leftovers for later. With this guide, you're ready to cook tasty, healthy meals at home. Happy cooking!$

Delicious and healthy meatballs made with ground beef and almond flour, perfect for a keto diet.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

1 lb ground beef (80/20 for fat content)
0.5 cup almond flour
1 large egg
2 tablespoons grated Parmesan cheese
2 tablespoons fresh basil, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon onion powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup marinara sauce (sugar-free)
2 tablespoons olive oil

Instructions

In a large mixing bowl, combine the ground beef, almond flour, egg, Parmesan cheese, basil, minced garlic, oregano, onion powder, salt, and black pepper. Mix well with your hands until all ingredients are thoroughly combined.
Preheat your oven to 400°F (200°C).
Form the mixture into meatballs, about 1.5 inches in diameter. You should get about 12-14 meatballs.
In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add the meatballs, searing them for about 2-3 minutes on each side until browned.
After searing, carefully pour the marinara sauce over the meatballs, ensuring they are well-coated.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F (70°C).
Remove from the oven and let rest for a few minutes before serving.

Notes

Serve with extra Parmesan cheese and fresh basil on top, alongside zucchini noodles for a complete meal.

Keyword Italian, keto, meatballs