These easy keto meatballs are a guaranteed crowd-pleaser and a family favorite! This recipe features Italian-style meatballs cooked in a rich, low-carb marinara sauce, perfect for the slow cooker or Instant Pot. For a quicker option, try the pan-fried version to enjoy flavorful low-carb meatballs in under 30 minutes. Whether served as a hearty appetizer or a healthy keto dinner with zucchini noodles, these carb-free meatballs and their savory sauce are sure to satisfy!
INGREDIENTS
Keto Meatballs:
- 1 2/3 lb (750 g) ground beef or a beef and pork mix
- 1/2 cup (60 g) shredded mozzarella cheese
- 1/2 cup (60 g) grated Parmesan cheese
- 1 egg, beaten
- 2 garlic cloves, minced (or 1 tsp garlic powder)
- 1/4 cup (5 g) fresh parsley, chopped (or 1 tsp dried parsley)
- 1/4 cup (5 g) fresh basil, chopped (or 1 tsp dried basil)
- 1 tbsp fresh oregano, minced (or 1/2 tsp dried oregano)
- 1 tsp fresh rosemary, finely chopped (or 1/4 tsp dried rosemary)
- 1 tsp fresh thyme, chopped (or 1/4 tsp dried thyme)
- 1/4 cup (60 ml) olive oil
- Fine sea salt, to taste
- Ground black pepper, to taste
Keto Marinara Sauce:
- 2 (28-oz) cans crushed tomatoes
- 3 tbsp tomato paste
- 1/2 onion, thinly sliced
- 1 bay leaf
For Serving:
- Zucchini noodles
- Grated Parmesan for garnish
INSTRUCTIONS
- Prepare the Slow Cooker: Preheat the slow cooker, if required.
- Make the Meatball Mixture: In a large mixing bowl, combine the ground meat, egg, mozzarella, Parmesan, garlic, salt, pepper, and herbs. Mix gently with your hands until everything is evenly combined. Avoid overmixing to keep the meatballs tender.
- Shape the Meatballs: Using lightly damp hands, roll the mixture into 1.5-inch (4 cm) balls. Place the meatballs on a plate.
- Brown the Meatballs: Heat olive oil in a large skillet over medium heat until shimmering. Working in batches, sear the meatballs for 1-2 minutes on each side until browned.
- Cook in the Slow Cooker: Transfer the browned meatballs to the slow cooker. Add the crushed tomatoes, tomato paste, sliced onion, and bay leaf. Stir to coat the meatballs evenly in the sauce.
- Slow Cook: Cover and cook on low for 3-4 hours, or until the meatballs are fully cooked and no longer pink in the center.
- Finish and Serve: Stir the sauce, then season with additional salt and pepper to taste. Serve warm over zucchini noodles or your choice of low-carb sides. Sprinkle with grated Parmesan before serving.
NOTES
Prepare in Advance: You can shape the meatballs a day ahead. Place them on a wax paper-lined tray, cover with plastic wrap, and refrigerate until ready to cook.
Storage Tips:
- Refrigerator: Store cooked meatballs in an airtight container for up to 5 days.
- Freezer: Arrange cooked or raw meatballs in a single layer on a lined baking sheet and freeze until solid. Transfer them to a freezer-safe container or ziplock bag. Freeze for up to 1 month. If freezing with sauce, store the marinara separately for best results.
Reheating Instructions:
- Fridge to Skillet: Reheat meatballs and sauce in a skillet over medium heat, stirring occasionally, until warmed through.
- Frozen Meatballs: Thaw in the fridge before reheating using the method above.
Enjoy these versatile, flavorful keto meatballs as a delicious meal or appetizer!
