EASY KETO LOW CARB MEATBALLS RECIPE – ITALIAN STYLE
These gluten-free low carb meatballs were inspired by my readers. Making keto meatballs Italian style has been on my list for a while now, but several reader requests for an easy low carb meatball recipe brought it to life sooner than I planned for.
They are not quite no carb meatballs, but they are pretty close… and they taste just like the real thing!
Easy Keto Low Carb Meatballs Recipe - Italian Style - If you're looking for an easy low carb meatballs recipe, Italian style, this is it! These keto meatballs take just 30 minutes to make, and are perfect for low carb dinners and appetizers alike.
LEAVE A REVIEW OR QUESTION PRINT RECIPE
EASY KETO LOW CARB MEATBALLS RECIPE - ITALIAN STYLE
This Italian-style gluten-free low carb meatballs recipe is so easy - just 30 minutes to make! They are keto, nut-free & make a perfect dinner or appetizer.
Course Appetizer, Main Course
Cuisine Italian
Calories 324 kcal
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings
6
servings
INGREDIENTS
Click on the underlined text below to buy ingredients!
1/4 cup Grated parmesan cheese
1/4 cup Sunflower seed meal (or almond flour if not nut-free)
1 tbsp Italian seasoning
3/4 tsp Sea salt
1/2 tsp Black pepper
1/4 cup Unsweetened coconut milk beverage (can also use almond milk or heavy cream)
3 tbsp Onion (grated)
1 large Egg
3 cloves Garlic (minced)
2 tbsp Fresh parsley (chopped)
1 lb Ground beef
3/4 cup Marinara sauce
Unit conversion for ingredients:
US Customary - Metric
INSTRUCTIONS
More TIPS about this recipe in the post above!
Check below for the recipe video (if any) and nutrition info.
Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
In a large bowl, stir together the grated Parmesan cheese, sunflower seed meal, Italian seasoning, sea salt, and black pepper.
Whisk in the milk, grated onion, egg, garlic, and fresh parsley. Let the mixture sit for a couple of minutes.
Mix in the ground beef using your hands, until just incorporated. (Don't over-mix to avoid tough meatballs.)
Form the mixture into 1 in (2.5 cm) balls and place on the lined baking sheet. (A small cookie scoop works well for this. If using your hands, use a gentle touch and don't pack the meatballs too tightly.)
Bake for 10-12 minutes, until the meatballs are barely done. (If you want them more golden, you can place them under the broiler for a couple of minutes.)
Top each meatball with marinara sauce. Return to the oven and bake for 3-5 minutes, until the sauce is hot and meatballs are cooked through. Garnish with additional fresh parsley.
