Low Carb Classic Italian Meatballs
Elevate your dinner game with these Low Carb Classic Italian Meatballs, a keto-friendly twist on a beloved culinary staple. Crafted with a savory blend of ground beef and pork, almond flour replaces traditional breadcrumbs for a low-carb alternative, while grated Parmesan, fresh parsley, and aromatic garlic deliver authentic Italian flavors. These tender meatballs are browned to perfection in olive oil before finishing in the oven, ensuring a juicy interior and golden exterior. With just 20 minutes of prep, they're ready to serve alongside zucchini noodles, cauliflower mash, or your favorite low-carb marinara sauce. Perfect for weeknight dinners or meal prep, these gluten-free meatballs balance indulgence and nutrition without compromising on taste.
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Recipe Information
Ingredients
- 500 g ground beef (80% lean)
- 250 g ground pork
- 60 g almond flour
- 50 g Parmesan cheese, grated
- 1 large egg
- 30 g fresh parsley, chopped
- 2 cloves garlic, minced
- 50 g onion, finely chopped
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, almond flour, and grated Parmesan cheese.
Add the egg, chopped parsley, minced garlic, onion, oregano, salt, black pepper, and optional red pepper flakes into the meat mixture. Mix everything thoroughly using your hands until well combined.
Scoop about 2 tablespoons of the mixture and roll it between your palms to form a meatball. Repeat the process until all the mixture is used up.
In a large skillet over medium heat, heat the olive oil. Once hot, add the meatballs in batches and brown them on all sides, about 5 minutes per batch. Be careful not to overcrowd the skillet.
Transfer the browned meatballs onto the prepared baking sheet.
Once all meatballs are browned and transferred, place the baking sheet in the preheated oven.
Bake the meatballs for 15-20 minutes, or until they are cooked through and an instant-read thermometer inserted into the center reads 160°F (71°C).
Remove the meatballs from the oven and let them rest for a few minutes before serving.
Serve with your favorite low-carb marinara sauce or alongside zoodles (zucchini noodles) or cauliflower mash for a complete meal.
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.1 g | 301% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 4.9 g | ||
| Protein | 190.0 g | 380% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 960 mg | 74% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1690 mg | 36% | |
*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.
