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Keto Garlic Butter Meatballs

These juicy meatballs are infused with garlic and Italian herbs, coated in a rich garlic butter sauce, making them a delightful keto-friendly dish perfect for family gatherings or busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef You can substitute ground turkey or chicken.
  • 1/4 cup grated Parmesan cheese For added flavor.
  • 1/4 cup almond flour Keeps the recipe keto-friendly.
  • 1 each egg Acts as a binding agent.
  • 3 cloves garlic, minced Adds richness and flavor.
  • 1 teaspoon Italian seasoning Enhances the flavor profile.
  • Salt and pepper to taste Season as desired.
  • 1/2 cup unsalted butter Used for the garlic butter sauce.
  • to taste Fresh parsley for garnish Adds color and freshness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the ground beef, grated Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until well combined.
  3. With clean hands, form the mixture into small meatballs, about 1-1.5 inches in diameter.
  4. Place the meatballs on a baking sheet lined with parchment paper, ensuring they are evenly spaced.
  5. Bake in the preheated oven for approximately 20 minutes or until golden and cooked through.
  6. In a saucepan, melt the unsalted butter over medium heat. Once melted, add minced garlic and simmer for a couple of minutes until fragrant and bubbling.
  7. Once the meatballs are done baking, transfer them to the saucepan with the garlic butter and gently toss to coat.
  8. Finish by garnishing with chopped fresh parsley and serve warm.

Notes

For a crustier texture, you can broil the meatballs for the last couple of minutes of baking. They freeze well, making them a great prep-ahead dish. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. To reheat, microwave briefly or heat in a skillet with olive oil.