Why You’ll Love Easy Keto Meatballs Recipe Recipe

I enjoy this recipe because it gives me classic, comforting meatballs without any breadcrumbs. I like how the parmesan and herbs add richness and aroma, and I love that the mixture stays moist thanks to the eggs and finely minced onion. I also appreciate that I can cook them using whatever method fits my schedule.

Ingredients

1 pound ground beef 80-85% lean
¼ cup yellow onion finely minced
2 garlic cloves minced
2 tablespoons parsley chopped
1 tablespoon fresh basil finely chopped
2 eggs
½ cup parmesan cheese grated
salt and pepper
½ teaspoon crushed red pepper flakes
½ teaspoon Italian seasoning

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I add the ground beef, onion, garlic, parsley, basil, eggs, and parmesan to a large mixing bowl. I season with salt, pepper, crushed red pepper flakes, and Italian seasoning.

2. Using my fingertips, I gently break the meat apart and mix until everything is evenly combined.

Air Fryer Method:
3. I spray the air fryer basket with olive oil cooking spray.
4. I place the meatballs in the basket without overcrowding.
5. I cook them at 350°F for 13 minutes, removing the basket halfway through to rotate the meatballs.

Oven Method:
6. I preheat the oven to 400°F (200°C).
7. I spray a baking sheet with cooking spray and arrange the meatballs evenly.
8. I bake them for 15–20 minutes, until golden brown.

Fried Meatballs:
9. I heat about ¾ cup oil in a non-stick skillet over medium heat.
10. I cook the meatballs in 2–3 batches, turning occasionally, for about 6 minutes until browned.
11. I transfer them to paper towels to drain excess fat.

I serve them warm with marinara sauce and melted mozzarella, garnished with parsley.

Servings and Timing

Yields: 20 meatballs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I sometimes I like adding a pinch of smoked paprika for a deeper flavor. If I want a creamier texture, I mix in a tablespoon of ricotta. For a spicy version, I increase the red pepper flakes. These also work well simmered directly in keto marinara for ultra-tender meatballs.

Storage/Reheating

I store cooked meatballs in an airtight container in the refrigerator for up to 4 days. I freeze them cooked or uncooked for up to 3 months. To reheat, I warm them in the microwave, simmer them in sauce, or place them in the oven until heated through. If frozen, I often reheat them directly in sauce without thawing.

FAQs

Why are my meatballs tough?

I make sure to mix the meat gently; overmixing compacts the meat and makes meatballs dense.

Can I use ground turkey?

Yes, I often swap beef for turkey or chicken, but I add a little extra parmesan to keep them moist.

Do I have to use fresh herbs?

No, I can use dried herbs, though fresh basil and parsley give a brighter flavor.

How do I keep meatballs from falling apart?

I rely on the eggs and parmesan to bind the mixture, and I make sure not to over-handle the meat.

Can I sear them before baking?

Yes, I sometimes fry them briefly for extra browning, then finish them in the oven.

Can I add almond flour?

I can add a tablespoon or two if I prefer a slightly firmer meatball, but I usually find it unnecessary.

How do I make them extra juicy?

I use 80–85% lean beef and avoid overcooking, especially when air frying or baking.

Can I make the mixture ahead?

Yes, I often mix the meat and herbs a day ahead and refrigerate until cooking.

Can I make giant meatballs?

Yes, I simply increase the baking or air-frying time until they reach a safe internal temperature.

What sauce works best?

I prefer a clean, no-sugar-added marinara, but Alfredo or pesto also pair beautifully.

Conclusion

I rely on this keto meatball recipe when I want a fast, flavorful, low-carb dinner that always turns out tender. I appreciate how adaptable the cooking methods are and how easily the meatballs pair with different sauces and sides. They’re a dependable staple I return to again and again.