Description
Juicy, tender, and flavorful keto meatballs made without breadcrumbs—perfect for baking, air frying, pan-frying, or simmering in sauce. A quick, versatile, low-carb dinner staple.
Ingredients
1 pound ground beef (80–85% lean)
1/4 cup yellow onion, finely minced
2 garlic cloves, minced
2 tablespoons parsley, chopped
1 tablespoon fresh basil, finely chopped
2 eggs
1/2 cup grated parmesan cheese
Salt and pepper, to taste
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Italian seasoning
Instructions
- Add ground beef, onion, garlic, parsley, basil, eggs, and parmesan to a large mixing bowl. Season with salt, pepper, crushed red pepper flakes, and Italian seasoning.
- Gently mix with fingertips until just combined, avoiding overmixing.
- Air Fryer Method: Spray air fryer basket with olive oil spray. Place meatballs in basket without overcrowding. Cook at 350°F (175°C) for 13 minutes, shaking halfway.
- Oven Method: Preheat oven to 400°F (200°C). Spray a baking sheet with cooking spray. Arrange meatballs and bake 15–20 minutes until golden.
- Fried Method: Heat 3/4 cup oil in a non-stick skillet over medium heat. Cook meatballs in batches for about 6 minutes, turning occasionally. Transfer to paper towels to drain.
- Serve warm with marinara sauce and melted mozzarella; garnish with parsley.
Notes
Add smoked paprika for deeper flavor.
Mix in ricotta for a creamier texture.
Increase red pepper flakes for extra heat.
Simmer in marinara for ultra-tender meatballs.
Nutrition
- Serving Size: 1 meatball
- Calories: Approx. 85
- Sugar: 0g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 35mg
