Go Back

Keto Meatballs

Tender, juicy keto-friendly meatballs made with ground beef and pork, using almond flour as a low-carb binder instead of breadcrumbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 5
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (80/20 blend)
  • ½ pound ground pork
  • ¼ cup almond flour
  • 1 large egg
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil for cooking

Method
 

  1. Combine ground beef, ground pork, almond flour, egg, Parmesan cheese, minced garlic, diced onion, oregano, salt, and pepper in a large mixing bowl. Use your hands to gently mix everything together until just combined – avoid overmixing to prevent dense, chewy meatballs.
  2. Wet your hands with cold water to prevent sticking, then roll the mixture into golf ball-sized portions, about 1½ inches in diameter. You should get approximately 20 meatballs. Place them on a plate as you work.
  3. Warm olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. The oil is ready when a small piece of the meat mixture sizzles immediately upon contact.
  4. Carefully place the meatballs in the hot oil, leaving space between each one to prevent steaming. Cook for 3-4 minutes without moving them, allowing the bottom to develop a rich, golden-brown color before gently turning with tongs.
  5. Continue turning the meatballs every 3-4 minutes until all sides are beautifully browned and the internal temperature reaches 160°F. The entire cooking process takes about 15-18 minutes.
  6. Remove the cooked keto meatballs to a serving plate and let them rest for 2-3 minutes to allow the juices to redistribute throughout the meat.

Notes

Form the raw meatballs in the morning and refrigerate covered to improve flavor as seasonings meld. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Avoid overmixing the meat, crowding the pan, rolling too tightly, and skipping the rest period. Can be baked at 400°F for 18-20 minutes instead of pan-frying.