KETO MEATBALLS

Prepare these delicious and incredibly simple keto meatballs bursting with flavor! The preparation method involves baking them to perfection in the oven and subsequently dressing them in a delightful glaze for an added touch of indulgence.

While the glaze provides a tempting enhancement, it is completely up to you whether to include it or not, as these meatballs are already scrumptious on their own. Moreover, you’ll be pleased to discover that the leftovers hold up admirably, ensuring you can savor their delectable taste even after the initial serving.

My love affair with meatballs began during my childhood, where I first encountered the irresistible combination of spaghetti squash and delectable meatballs. It was a culinary delight that captivated my taste buds and left me craving for more.

As I transitioned into adulthood, my appreciation for meatballs resurfaced in a whole new light. As a mother to finicky eaters, I embarked on a journey to discover meals that would appease their selective palates.

Interestingly, I stumbled upon a revelation – while my kids would vehemently reject keto meatloaf, they would eagerly devour the exact same mixture when transformed into the form of delectable meatballs. It seemed that the simple act of reshaping the ingredients ignited an irresistible appeal, causing them to eagerly ask for seconds.

Motivated by this newfound discovery, I delved into the world of meatball-making. I experimented with various flavors and variations, constantly expanding my repertoire.

From succulent pork meatballs to savory chicken meatballs, from zesty and fiery spicy meatballs to the enticing flavors of Asian-inspired meatballs, I delved into a culinary exploration that knew no bounds. And, of course, I couldn’t forget the ever-popular keto meatballs, perfectly aligned with my family’s dietary preferences.

Ingredients

To create these delicious keto meatballs, you’ll only need a handful of simple ingredients. Below, you’ll find a more detailed breakdown of the components required for this recipe:

1. Lean ground beef: For optimal results, I recommend utilizing an 85/15 mixture of ground beef. Although I experimented with extra-lean ground beef, I found that it resulted in dry meatballs. Therefore, it’s best to stick with the 85/15 ratio.
2. Creamy ingredients: To enhance the texture and flavor of the meatballs, we incorporate mayonnaise and Dijon mustard. I personally prefer using avocado oil mayonnaise due to its smooth consistency and unique taste.
3. Minced garlic: You have the option of either mincing fresh garlic cloves yourself or using pre-minced garlic from a jar. Whichever method you choose, ensure that the garlic is finely minced to evenly distribute its flavor throughout the meatballs.
4. Kosher salt and black pepper: In most of my recipes, I prefer using kosher salt. However, if you only have fine salt at hand, remember to adjust the quantity accordingly, as fine salt tends to be more concentrated.
5. Grated Parmesan: It is essential to use finely grated Parmesan cheese, as opposed to coarsely shredded varieties, to maintain the desired consistency of the meatballs.
6. Chopped parsley: Although fresh parsley provides the best flavor, you can also utilize dried parsley as a suitable alternative.
7. Olive oil spray: This ingredient serves the purpose of lightly coating the meatballs before baking them. It helps promote browning and prevents sticking.

Optional glaze ingredients (links to specific products are available in the recipe card):

• Unsweetened ketchup: This particular type of ketchup contains no added sugars, making it ideal for those following a keto diet.
• Sugar-free maple syrup: Used in conjunction with the unsweetened ketchup, this syrup adds a touch of sweetness without compromising the dish’s keto-friendly nature.

Instructions

Preparing these delicious keto meatballs is a breeze! Take a moment to scroll down to the recipe card, where you’ll find comprehensive instructions. Below, I’ll walk you through the process with more details:

1. Mix: Start by combining all the necessary ingredients in a medium-sized bowl. It’s important to mix them thoroughly, ensuring that each ingredient is evenly distributed. However, avoid overmixing, as excessive handling of the meat can result in tougher meatballs.
2. Divide: After the mixture is well combined, divide it into 20 portions. Each portion should weigh approximately 1 ounce. If you have a kitchen scale, it’s handy for achieving uniform meatballs. But if not, you can estimate by dividing the mixture into four equal parts and then dividing each of those parts into five portions.
3. Shape: With the portions ready, it’s time to shape them into round meatballs. Roll each portion gently between your palms, applying a light touch to maintain a tender texture.
4. Bake: Preheat your oven to 400°F (200°C). Place the shaped meatballs on a baking sheet and bake them for about 15 minutes. Keep an eye on them to ensure they cook through, reaching an internal temperature that’s safe to consume.
5. Glaze (optional): If you decide to use a glaze for added flavor, prepare it while the meatballs are in the oven. Mix the glaze ingredients in a separate bowl and heat it up over very low heat, stirring occasionally. Once the meatballs are cooked, turn off the heat and carefully add them to the glaze. Gently toss them around, making sure they are evenly coated.

Expert Tips

The meatballs, although cooked in the oven, may not acquire a desirable level of browning on their exterior. However, if you prefer them to have a more appealing golden-brown appearance, you can follow these steps:

1. Choose a broiler-safe pan and replace the parchment paper with aluminum foil. The foil will help in achieving better browning by reflecting heat more effectively.
2. Instead of relying solely on baking, adjust the cooking time to only 10 minutes. This shorter duration allows the meatballs to cook partially and ensures they retain their juiciness.
3. To achieve the desired browning, switch on the broiler function of your oven. Keep a close eye on the meatballs to prevent them from burning. It is recommended to broil them for 1 to 2 minutes, allowing the high heat to quickly and evenly brown the meatball exteriors.

By following these steps, you can enhance the visual appeal of the meatballs without compromising their taste and texture.

Recipe Variations

Here are some additional options and time-saving tips that can further simplify this recipe:

If you prefer, you can choose to exclude the glaze altogether. The meatballs themselves are already delicious and perfectly enjoyable without it, so don’t feel obligated to prepare it.

In case you don’t have fresh garlic at hand, an easy substitute is to use 1 teaspoon of garlic powder instead. Additionally, if you’re looking to enhance the flavor further, you can incorporate 1 teaspoon of onion powder as well.

In the event that fresh parsley isn’t available, you have a couple of alternatives. You can either omit it entirely from the recipe without any major impact, or if you still want that herbaceous touch, you can replace it with 1 teaspoon of dried parsley.

Alternatively, dried thyme and dried oregano can also be used, although they may have a slightly different flavor profile compared to fresh parsley. However, do keep in mind that if you intend to prepare the glaze, these dried herbs might be a bit less harmonious with its taste.

Storage Instructions

Leftovers can be stored in the refrigerator for a maximum of four days, ensuring they are placed in an airtight container.

When reheating, it is recommended to use the microwave, covering the container and setting it to 50% power for a gentle reheating process. Alternatively, freezing the leftovers is also an option.

Recipe Card

Print Recipe

KETO MEATBALLS

Author: Essy Cooking Method: Baking Cuisine: American Courses: Main Course Recipe Keys: Keto Low Carb

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins

Servings: 4 Calories: 305

Description

These flavorful keto meatballs are so easy to make. Coat them in a quick glaze or just enjoy them straight from the oven!

Recipe Ingredients

Servings

• 1 lb lean ground beef (85/15)
• 1 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp minced fresh garlic
• ¹⁄₂ tsp Diamond Crystal kosher salt
• ¹⁄₄ tsp black pepper
• ¹⁄₄ cup grated parmesan ((not shredded))
• ¹⁄₂ cup chopped parsley
• Olive oil spray

For the optional glaze:

• 2 tbsp unsweetened ketchup
• 2 tbsp sugar-free maple syrup

Instructions

1. Preheat your oven to 400 degrees F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
2. In a medium bowl, mix together the ground beef, mayonnaise, mustard, garlic, salt, pepper, parmesan, and parsley. Mix thoroughly but not excessively and try to use a light touch. The more you work the meat, the tougher the meatballs will be.
3. Divide the mixture into 20 portions, each weighing about 1 oz. I use a kitchen scale to make them uniform. But it's fine to eyeball it - divide the mixture into 4 parts, then divide each of these parts into 5 portions.
4. Shape the portions into 20 round meatballs. Arrange then on the prepared baking sheet. Lightly spray them with olive oil.

    
5. Bake the meatballs until cooked through, about 15 minutes.
6. If using the glaze, mix the ketchup and the maple syrup in a medium saucepan while the meatballs are in the oven. 5 minutes before baking time is done, heat them over very low heat.
7. When the meatballs are done, turn the heat off and add them to the glaze, turning to coat. Transfer the meatballs to a serving plate and brush their tops with the remaining glaze. Serve immediately.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 305kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 8g40%

Sodium 420mg18%

Total Carbohydrate 1.4g1%

Dietary Fiber 0.3g2%

Sugars 0.5g

Protein 23g46%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

1. You can replace the fresh garlic with 1 teaspoon of garlic powder and the fresh parsley with 1 teaspoon of any dried herb such as parsley, oregano, or thyme.

2. The glaze doesn't add any significant calories or carbs. A serving with the glaze has 307 calories and 2 grams of carbs.

3. Extra-lean ground beef doesn't work well in this recipe. It produces dry meatballs. I recommend sticking with lean ground beef. 

4. The meatballs don't emerge from the oven particularly browned. If you want them browned, use a broiler-safe pan and foil instead of parchment paper. Bake them for just 10 minutes, and finish them under the broiler for around 1 minute (watch them closely!)