These keto meatballs are moist, tender juicy, perfect without any breadcrumbs or flour. Learn how to make low carb meatballs that are perfect for meal prep, served as appetizers and great to take to work. I provide instructions for oven baking meatballs, pan frying or air-frying.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Keyword: low carb, meatballs
Author: Ioana Borcea from LowCarbSpark.com
1pound ground meat 85 % lean such as beef, pork, chicken, turkey, veal or mix
In a bowl combine the beaten egg, salt, pepper, heavy cream, parmesan cheese, parsley, onion, garlic. Whisk to combine.
Add the ground meat to the egg mixture. Use your hands to incorporate the egg mixture into the meat. Try not to overwork the meat.
Form about 12 meatballs. I use a scale (not mandatory!) and weigh my meatballs to make sure they are equal. This step helps the meatballs cook evenly.
Bake in the Oven Meatballs Method:
Preheat the oven to 400°F/200°C. Line a baking sheet with foil or use a silicone baking mat.
Place the meatballs onto the sheet and bake for 15-20 minutes. The meatballs are ready when the outsides are brown.
Serve the meatballs warm, topped with mozzarella or with Rao’s Marinara Sauce. Garnish with more freshly chopped parsley and enjoy!
Air Fryer Method
Start by lightly greasing the basket of the air fryer. Combine all the ingredients and form meatballs using your hands.
Set the Airfryer at 350°F/180°C and cook for about 13-14 minutes until lightly browned and cooked through. I manage to fit all the meatballs in this recipe into my 6 QT Air Fryer.
Serve the meatballs warm, topped with mozzarella, low carb tomato sauce, and zucchini noodles.
Fry the meatballs
Heat a large skillet over medium heat add a few tablespoons of oil or bacon grease.
Add meatballs and cook, occasionally turning until golden on all the sides (about 8-10 minutes).
Remove from the skillet and place on a plate lined with paper towels.
Store the leftover keto meatballs in an airtight container in the refrigerator for up to 5 days.Make-ahead keto meatballs: You can shape meatballs a day ahead and keep them in the refrigerator.Freeze uncooked meatballs: Prepare the balls through step 3, then arrange them in a single layer onto a baking sheet and freeze. Transfer them to a container and freeze for up to 1 month. Before cooking, thaw the meatballs in the refrigerator overnight.Freeze cooked meatballs: Arrange the completely cooled meatballs in a single layer onto a baking sheet and freeze until solid. Thaw the frozen meatballs in the refrigerator overnight or thaw them directly from the freezer!