Keto Italian Meatballs

These super-moist beef meatballs are completely grain-free and keto diet-friendly. Try them on their own in marinara sauce, or with cooked spaghetti squash or barely cooked zoodles instead of traditional pasta. The recipe is a Yummly original created by Sara Mellas.

Author: Yummly

Category: Appetizers

Cuisine: Italian

Difficulty: EASY

Prep. Time:

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 8 Servings

Calories: 393 kcal per serving

Ingredients

2 cloves - garlic
2 Pound - 85% lean ground beef
2 - eggs
½ cup - almond flour
1 Tbsp - Italian seasoning
4 Ounce - grated Parmesan cheese
1 ¾ teaspoon - salt
1 teaspoon - black pepper
1 - no sugar added marinara sauce
⅛ - grated Parmesan cheese
⅛ - fresh basil leaves

Instructions

Preheat the oven to 350°F.
Line a baking sheet with parchment paper. Set aside.
Grate or press the garlic cloves into a large mixing bowl. Add the beef, eggs, almond flour, Italian seasoning, Parmesan, salt, and black pepper. Using clean hands, mix ingredients until just combined.
Roll meat mixture into 24 balls about 1 inch in diameter, or 1.5 oz. each, and place on the prepared baking sheet.
Bake the meatballs on middle rack of oven until cooked through, 16-17 minutes.
Check to see that meatballs are done. Remove from oven or add time as needed.
Transfer the meatballs to a large pot and pour in the marinara sauce. Bring sauce to a simmer over medium heat. Simmer meatballs in sauce until heated through, 3-5 minutes.
Transfer the meatballs and sauce to a serving dish and top with grated Parmesan and fresh basil, if you like. Serve immediately.