Keto Meatballs

Keto Meatballs are a comforting, low-carb twist on a classic family favorite, and they make a great weeknight dinner or meal-prep option. If you want another meatball idea to compare textures and sauces, try a simple 3-ingredient Swedish meatballs recipe for inspiration—then come back here to make this saucy, cheesy keto version.

Why make this recipe

Keto Meatballs give you all the savory satisfaction of traditional meatballs without the added breadcrumbs or carbs. They’re rich, filling, and easy to adapt to what you have on hand. Because this recipe bakes the meatballs after a quick sear, you get a great crust without overcooking the interior. The tomato-forward sauce and melted cheeses make them feel indulgent while still staying low on carbs.

This recipe also scales well. Make a double batch to freeze and reheat later, or make them smaller for appetizers. They’re family-friendly, simple enough for a busy weeknight, and elegant enough for guests when paired with a vegetable side and a sprinkle of fresh herbs.

How to make Keto Meatballs

These meatballs are made with a straightforward mix, a sear for flavor and structure, and a saucy finish in the pan before a short bake to melt the cheeses. Follow the steps below and read the Pro Tips for little tricks that make a big difference.

Ingredients :

• 16 ounce ground beef (85/15)
• 16 ounce Italian sausage (ground)
• 2 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 cup Parmesan Cheese (grated finely)
• 14 ounce pizza sauce
• 2 tablespoon tomato paste
• 1/2 cup mozzarella cheese (grated)
• 1/4 cup parmesan cheese

Ingredient notes and substitutions:

• The ingredient list reflects a traditional mix that includes Italian sausage. If you prefer to avoid pork, swap the Italian sausage with ground smoked turkey or ground chicken sausage, or use a plant-forward option like mushrooms or tempeh for a different texture. These swaps still keep the recipe keto-friendly while following common dietary choices.
• Use a no-sugar-added pizza sauce to keep carbohydrates low. Homemade or low-carb store-bought options work best.
• If you only have whole-grain or block cheeses, grate them fresh; they melt more evenly than pre-shredded varieties.

Directions :

1. Preheat oven to 400°F.
2. Mix all the ingredients for the meatballs together. Then, roll the meatballs by hand.
3. In a pan on high heat add a little oil and sear each meatball. Don’t crowd the pan; you are only searing a side or two, they will finish cooking in the oven.
4. Remove the meatballs, lower heat to medium, then add in tomato paste and cook it about 10 seconds before you add in the pizza sauce.
5. After the tomato paste and pizza sauce are combined add the meatballs back into the pan and turn off the heat.
6. Cover tops of the meatballs with shredded mozzarella cheese and parmesan cheese. Place in preheated oven uncovered for 20 minutes. Bake until cheese has browned. If meatballs are normal size they will be cooked through at the 20 minute mark.
7. Each serving should give you 4oz of meat.

Pro Tips for Success Keto Meatballs

• Chill the mix briefly before rolling: If your meat mixture feels sticky or soft, chill it 15–20 minutes. Cold fat holds shape better and makes rolling and searing easier.
• Don’t overwork the meat: Mix until ingredients are just combined. Overmixing makes meatballs dense rather than tender.
• Sear in small batches: A hot pan gives color and flavor; sear just enough to brown a couple of sides. That crust adds texture but the oven will finish the cooking gently.
• Use an instant-read thermometer: For perfectly cooked meatballs, target an internal temperature of 160°F for mixtures containing pork and beef. This ensures safety and juiciness.
• Drain excess sauce if you prefer less liquid: After simmering, you can remove the meatballs and reduce the sauce a few minutes to thicken it before returning meatballs to the pan and topping with cheese.

Flavor Variations Keto Meatballs

• Herb-forward: Add 1–2 tablespoons of finely chopped fresh parsley, basil, or oregano to the meat mixture. This brightens the flavor and pairs beautifully with the tomato sauce.
• Spicy kick: Mix in 1/2 teaspoon red pepper flakes or swap mild Italian sausage for a hot variety to give the meatballs a noticeable heat.
• Garlic and fennel: Add one small clove of minced garlic and 1/2 teaspoon of fennel seed to the mix if you like sweeter, more aromatic Italian flavors.
• Cheesy center: Press a small cube of mozzarella or cream cheese into the center of each meatball before rolling for molten pockets of cheese.
• Smoky tomato: Stir a teaspoon of smoked paprika into the sauce for a deeper, smokey profile that contrasts nicely with the cheesy top.

Serving Suggestions Keto Meatballs

• Zucchini noodles: Toss sautéed or spiralized zucchini noodles with a little olive oil and garlic, then top with a couple of meatballs and sauce for a classic low-carb pairing.
• Cauliflower mash: Creamy cauliflower mash is a satisfying, keto-friendly base that soaks up the sauce beautifully.
• Salad plate: Serve three meatballs over a bed of mixed greens, sliced bell peppers, and shaved Parmesan for a lighter meal.
• Stuffed peppers: Hollow out bell peppers, spoon in sauce and a few meatballs, and bake until the pepper is tender.
• Keto-friendly bread: Serve with a slice of almond flour or coconut flour bread if you want a bread-to-scrape-the-sauce experience.

Storage and Freezing Instructions Keto Meatballs

• Refrigerator: Store leftover meatballs in an airtight container for up to 4 days. Keep sauce and meatballs together to preserve flavor and moisture.
• Freezing fully cooked: Let the cooked meatballs cool completely, then place them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and store for up to 3 months.
• Freezing raw: Portion the raw rolled meatballs onto a lined baking sheet and freeze until firm. Move them to a labeled freezer bag for up to 3 months. You can sear and bake from frozen but you’ll need to add a few minutes to the oven time.
• Reheating: To reheat refrigerated or frozen meatballs, place in a covered oven-safe dish at 350°F until warmed through. For quicker reheating, microwave on medium power in 30-second intervals, checking frequently to avoid drying out.
• Tip: Freeze individual servings in small containers with sauce for grab-and-go lunches. Thaw in the refrigerator overnight before reheating for best texture.

Nutrition Facts (Per Serving)

Servings: 8 (Each serving contains approximately 4 oz of meat plus sauce and cheese)

Estimated per serving:

• Calories: 360 kcal
• Protein: 25 g
• Carbohydrates: 6 g
• Fat: 26 g
• Fiber: 1 g
• Sodium: 700 mg

Notes on these estimates:

• Nutrition approximations are based on ingredient averages and common store-brand values. If you use low-sodium sausage or no-sugar-added sauce, sodium and carbs will be lower.
• Cheese types and the particular sausage brand will change the fat and sodium values. For a leaner option, use ground turkey or lean ground beef and a low-sodium sausage substitute.

FAQ About Keto Meatballs

What makes these meatballs “keto”?

These meatballs are keto-friendly because they omit breadcrumbs and other carbohydrate-rich binders. Instead, eggs and Parmesan provide structure and binding while keeping carbs low. The sauce used should be a low- or no-sugar pizza sauce to maintain low net carbs. With approximately 6 grams of carbs per serving, they fit reasonably well within a standard ketogenic target for many people.

Can I make these gluten-free?

Yes. The written recipe already avoids traditional breadcrumbs and is naturally gluten-free if you confirm the Italian sausage and pizza sauce are certified gluten-free. Some processed sausages and sauces may contain fillers or starches, so check labels or choose plain ground sausage and a labeled gluten-free tomato sauce. If you suspect cross-contamination, use clearly marked gluten-free products.

How can I prevent the meatballs from falling apart while searing?

To keep meatballs intact, handle the mixture gently and avoid compressing the meat too tightly when rolling. A brief chill in the fridge (10–20 minutes) firms up the fat and helps them hold shape. Make sure your pan and oil are hot before adding the meatballs—this creates a quick crust that seals the exterior. Sear in small batches without overcrowding so they brown rather than steam.

Can I use only ground beef or only sausage?

Yes. Using all ground beef will make the meatballs less fatty and slightly leaner; you may want to add a tablespoon of olive oil or a bit more cheese for moisture. Using only Italian sausage gives a stronger, spicier flavor and more fat, which can be delicious but richer. Mixing two types of meat (like the recipe does) balances flavor, fat, and texture, but feel free to experiment to suit tastes and dietary needs.

How do I know when the meatballs are fully cooked?

The safest and most reliable method is an instant-read thermometer inserted into the center of a meatball. For mixtures containing beef and pork, aim for an internal temperature of 160°F. If you used only poultry, target 165°F. The recipe’s method of searing and then baking for 20 minutes at 400°F will usually bring standard-size meatballs safely to temperature, but thickness and oven variations make a thermometer the best check.

Can I make these ahead and reheat for a party?

Absolutely. You can fully cook and assemble these meatballs a day ahead and reheat them in a 350°F oven until warmed through and the cheese is bubbly. For large batches, keep the sauce and meatballs together to preserve moisture. Freezing single portions also makes these great for meal prep; thaw in the refrigerator overnight before reheating.

Final Thoughts

These Keto Meatballs give you a hearty, satisfying meal that’s easy to make and flexible enough for weeknights or entertaining. They pair well with low-carb sides and can be customized with herbs, spices, and different cheeses. Keep in mind small, tested swaps—like using turkey sausage instead of pork—if that fits your diet or household preferences. Make a double batch and freeze a portion; you’ll thank yourself on busy days when dinner needs to be quick and delicious.

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