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These flavorful keto meatballs are so easy to make! I bake them in the oven and then coat them in a quick glaze.
The glaze is optional - they're excellent with or without it. And the leftovers are great, too!
These keto meatballs are ready in about 30 minutes. If you skip the glaze, they're ready even faster.
I make them often because my picky kids love meatballs. They'll refuse keto meatloaf, but if a similar mixture comes in the shape of meatballs, they'll eat it happily and ask for seconds. I also make pork meatballs, chicken meatballs, spicy meatballs, and Asian meatballs.
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- Ingredients
- Variations
- Keto Meatballs Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Meatball Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
You'll only need a few simple ingredients to make these keto meatballs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Lean ground beef: I prefer using an 85/15 mixture in this recipe, although when 80/20 ground beef is on sale, I use it.
- Creamy ingredients: Mayonnaise and Dijon mustard add creaminess and flavor to the meatballs.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt.
- Grated parmesan: Use finely grated parmesan and not coarsely shredded.
- Chopped parsley: Fresh is best, but dried parsley works too. If you don't have either, it's OK to skip.
- Olive oil spray: Used to lightly spray the meatballs before baking them.
- For the optional glaze: Unsweetened ketchup and sugar-free maple syrup.
Variations
- No fresh garlic? Use a teaspoon of garlic powder instead.
- No fresh parsley? You can omit it or use a teaspoon of dried parsley. Dried thyme and dried oregano are good, too, although they are less compatible with the glaze if you plan on making it.
- Add more spices. I sometimes add a teaspoon of onion powder and a teaspoon of paprika.
- The glaze is optional. The meatballs are excellent without it. The two photos below show you what they look like with and without the glaze.
Keto Meatballs Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Simply mix all the ingredients in a medium bowl.
Divide the mixture into 20 portions, each weighing about 1 ounce. I use a kitchen scale to make them uniform. But it's fine to eyeball it - divide the mixture into four parts, then divide each of these parts into five portions.
The next step is shaping the portions into round meatballs.
Bake the meatballs until cooked through. This should take about 15 minutes in a 400°F oven.
If using the glaze, mix and heat it over very low heat while the meatballs are in the oven. When the meatballs are done, turn the heat off, add them to the glaze, and turn to coat.
Expert Tips
- The meatballs emerge from the oven lightly browned. If you want them deeply browned (purely for aesthetic reasons), you can use a broiler-safe pan and foil instead of parchment paper, bake them for just 10 minutes, and finish them under the broiler. Place them six inches below the broiler (not directly below) for 1-2 minutes and watch them closely to ensure they don't burn.
- Mix the meatball mixture thoroughly but not excessively, and try to use a light touch. The more you work the meat, the tougher and denser the meatballs.
Recipe FAQs
Can I use extra-lean ground beef?
I don't recommend that. The meatballs will turn out too dry if you do. The leanest you should go is 85/15.
How do you make meatballs light and fluffy?
Don't overwork the mixture. When you mix the ingredients and shape the meatballs, use a light touch and work the mixture minimally.
What binder should I add to meatballs?
You don't need a binder. I have several recipes where I use just meat and spices, such as these sweet and sour meatballs. In this recipe, the mayonnaise and parmesan act as a filler/binder. But I mostly add them for their flavor.
Serving Suggestions
These meatballs are incredibly versatile. You can serve them with almost any side dish.
When I glaze them, I like to serve them on a bed of mashed cauliflower, mashed pumpkin, or mashed butternut squash to soak up the tasty glaze.
Otherwise, I like to serve keto meatballs with a side dish that I can cook in the same 400°F oven, such as:
- Roasted leeks
- Roasted radishes
- Zucchini casserole
- Caramelized shallots
- Roasted carrots
- Shiitake mushrooms
- Roasted onions
In the photo below, as you can see, I served them with roasted cauliflower and cherry tomatoes:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. You can also freeze the leftovers for up to three months.
Reheat them gently in the microwave, covered, at 50% power. I like to serve the leftovers with a dipping sauce (such as harissa, photographed below), pickles, and fresh veggies.
More Meatball Recipes
- Meatballs with Tomato Sauce
- Turkey Meatballs
- Sweet and Sour Meatballs
- co*cktail Meatballs
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Recipe Card
4.99 from 57 votes
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Keto Meatballs
These flavorfulketo meatballsare so easy to make! I bake them in the oven and then coat them in a quick glaze.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 305kcal
Author: Vered DeLeeuw
Ingredients
- 1 pound lean ground beef 85/15
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh garlic minced
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
- ¼ cup parmesan grated (not shredded)
- ½ cup parsley chopped (optional)
- Olive oil spray
For the optional glaze:
- 2 tablespoons unsweetened ketchup
- 2 tablespoons sugar-free maple syrup
Instructions
Preheat your oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper.
In a medium bowl, mix the ground beef, mayonnaise, mustard, garlic, salt, pepper, parmesan, and parsley. Mix thoroughly but not excessively, and try to use a light touch. The more you work the meat, the tougher the meatballs.
Divide the mixture into 20 portions, each weighing about 1 ounce. I use a kitchen scale to make them uniform. But it's fine to eyeball it - divide the mixture into 4 parts, then divide each of these parts into 5 portions.
Shape the portions into 20 meatballs. Arrange them on the prepared baking sheet. Lightly spray them with olive oil.
Bake the meatballs until cooked through, for about 15 minutes.
If using the glaze, mix the ketchup and maple syrup in a medium saucepan while the meatballs are in the oven. 5 minutes before baking time is done, heat them over very low heat.
When the meatballs are done, turn the heat off, add them to the glaze, and turn to coat.
Transfer the meatballs to a serving plate or bowl and brush their tops with the remaining glaze. Serve immediately.
Video
Notes
- You can replace the fresh garlic with 1 teaspoon of garlic powder and the fresh parsley with 1 teaspoon of any dried herb such as parsley, oregano, or thyme.
- The nutrition info does not include the glaze. However, the glaze doesn't add significant calories or carbs. A serving with the glaze has 307 calories and 2 grams of carbs.
- Extra-lean ground beef doesn't work well in this recipe. It produces dry meatballs. I recommend sticking with lean ground beef (85/15) or with fattier ground beef (80/20).
- The meatballs don't emerge from the oven particularly browned. If you want them browned, use a broiler-safe pan and foil instead of parchment paper. Bake them for just 10 minutes, and finish them 6 inches under the broiler for around 1 minute (watch them closely!)
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Nutrition per Serving
Serving: 5meatballs | Calories: 305kcal | Carbohydrates: 1.4g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Sodium: 420mg | Fiber: 0.3g | Sugar: 0.5g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
