Keto Succulent Pork Meatballs
Sink your teeth into these juicy and flavorful Keto Succulent Pork Meatballs, a perfect low-carb option for any meal! Made with ground pork, almond flour, parmesan cheese, and fragrant herbs like parsley and oregano, these meatballs boast incredible taste while staying keto-friendly. A quick sear in avocado oil creates a golden crust, sealing in the juices before they’re baked to perfection. Pair them with a sugar-free marinara sauce for a saucy, comforting finish that won’t derail your macros. Ready in just 35 minutes, this recipe is ideal for satisfying weeknight dinners or meal prep. Whether served solo or over zucchini noodles, these meatballs are sure to become a staple in your low-carb recipe collection!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 30 grams Almond flour
- 30 grams Grated Parmesan cheese
- 1 large Egg
- 2 cloves Garlic, minced
- 15 grams Fresh parsley, chopped
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Avocado oil (or olive oil)
- 250 milliliters Sugar-free marinara sauce (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with a bit of avocado oil.
In a large mixing bowl, combine the ground pork, almond flour, grated Parmesan cheese, egg, minced garlic, parsley, onion powder, dried oregano, salt, and pepper.
Mix the ingredients thoroughly with your hands or a spoon until everything is well incorporated. Be careful not to overmix as it can make the meatballs dense.
Using your hands, form the mixture into meatballs about 1.5 inches in diameter, making approximately 16-18 meatballs in total.
Heat a large skillet over medium-high heat and add the avocado oil. When the oil is hot, sear the meatballs in batches for about 2 minutes per side, or until they develop a golden crust. Avoid overcrowding the pan.
Transfer the seared meatballs to the prepared baking sheet and bake them in the preheated oven for 12-15 minutes, or until they are cooked through and a thermometer inserted in the center reads 160°F (71°C).
If desired, in the last 5 minutes of baking, warm the sugar-free marinara sauce in a small saucepan over low heat.
Serve the meatballs warm with the marinara sauce on the side or spooned over the top. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.0 g | 210% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3301 mg | 144% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.5 g | ||
| Protein | 154.9 g | 310% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 625 mg | 48% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
