Description

A rich and satisfying Italian-style keto meatball recipe smothered in marinara and mozzarella cheese. Low carb, gluten free, and family-approved — the perfect comfort food for keto lovers!

Ingredients

For the Meatballs:

1 lb (450 g) ground beef (80/20)

½ lb (225 g) ground pork

¾ cup grated parmesan cheese

½ cup almond flour (or crushed pork rinds)

2 large eggs

2 tbsp fresh parsley, finely chopped

½ tsp kosher salt

¼ tsp black pepper

¼ tsp garlic powder

1 tsp dried onion flakes

¼ tsp dried oregano

½ cup warm water

For the Topping:

1 cup sugar-free marinara sauce

4 oz mozzarella cheese, sliced or shredded

Fresh parsley or basil, for garnish

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Instructions

Mix the Meatballs:
In a large mixing bowl, combine ground beef, ground pork, parmesan cheese, almond flour, eggs, parsley, salt, pepper, garlic powder, onion flakes, oregano, and warm water. Mix until fully combined but don’t overwork the meat.
Shape the Meatballs:
Roll the mixture into 15 even 2-inch meatballs and place them on a parchment-lined baking sheet.
Cook the Meatballs:
- Oven method: Bake at 350°F (175°C) for about 20 minutes, or until browned and cooked through.
- Skillet method: Pan-fry in a large skillet over medium heat until golden brown on all sides. (Try frying in a bit of bacon grease for extra flavor!)
Assemble the Parmesan Bake:
Transfer cooked meatballs to an oven-safe baking dish. Spoon about 1 tablespoon of marinara sauce over each one and top with a slice of mozzarella cheese.
Bake Until Bubbly:
Return to the oven and bake at 350°F for another 20 minutes (40 minutes if the meatballs were frozen), until the cheese is melted and golden.
Serve:
Garnish with chopped parsley or basil. Serve hot with zucchini noodles, spaghetti squash, or cauliflower rice.

Notes

You can substitute almond flour with crushed pork rinds for a nut-free, ultra-low-carb version.
Make a double batch and freeze for easy keto meal prep.
For a lighter version, use ground turkey or chicken and add grated zucchini to retain moisture.
Avoid overmixing — this ensures your meatballs stay tender, not tough.

Prep Time: 15 min
Cook Time: 40 min