Keto Meatballs

By Wendy Polisi

Dish Info

I can’t stop thinking about how good these Keto Meatballs are! They are an easy family favorite that is always a welcome addition to the table. Serve them over zucchini noodles or a simple veggie side for a simple and satisfying meal.


– 2 pounds ground beef – 1 teaspoon minced garlic – 2 teaspoons Italian seasoning – 1 ½ teaspoons sea salt – ½ teaspoon freshly ground pepper – ¼ teaspoon cayenne pepper – 2 eggs beaten – 2 teaspoons unseasoned beef gelatin optional – ¼ cup beef broth – 1 cup finely grated parmesan – ¼ cup almond flour – For serving: keto marinara

– Place the ground beef in a large bowl and add the garlic, Italian seasoning, salt, pepper, and cayenne pepper.

– In a small bowl, beat the eggs and sprinkle with the gelatin.

– Heat the broth in a small saucepan or microwave-safe dish until warm but not hot. – Add to the gelatin mixture, whisking vigorously to combine.

– Add the gelatin mixture, parmesan, and almond flour to the ground beef.

- Mix to combine, being careful not to overwork the meat.

– Scoop out the meat with a cookie scoop, and form it into meatballs.

– Preheat the oven to 400° F and line two baking sheets with parchment paper. – Arrange the meatballs in a single layer. – Bake for 15 minutes, flipping halfway through or until the internal temperature is 165° F.

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