These are the best keto meatballs! Moist, tender, and so full for flavor.
- 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 and mix to combine, being careful not to overwork the meat.
Scoop out the meat with a cookie scoop, and form it into meatballs.
Ninja Foodi Grill
Set the grill to Air Crisp and set the temperature to 375° F and set timer for 10 minutes.
When the grill is preheated, arrange the meatballs in a single layer in the air crisp basket. You will need to cook in batches to avoid overcrowding.
Cook for 10 minutes or until the internal temperature is 165° F,, flipping halfway through.
Preheat your air fryer to 375° F.
Cooking in batches to avoid overcrowding, arrange the meatballs in a single layer in your air fryer.
Cook for 10 minutes, flipping halfway through. The internal temperature should be 165° F.
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.
Calories: 303.05kcal | Carbohydrates: 1.45g | Protein: 21.67g | Fat: 22.99g | Saturated Fat: 8.99g | Polyunsaturated Fat: 0.71g | Monounsaturated Fat: 9.03g | Trans Fat: 1.12g | Cholesterol: 103.95mg | Sodium: 606.37mg | Potassium: 278.3mg | Fiber: 0.51g | Sugar: 0.24g | Vitamin A: 153.8IU | Vitamin C: 0.14mg | Calcium: 154mg | Iron: 2.29mg