PREP TIME: 20 mins | COOK TIME: 20 mins | TOTAL TIME: 40 mins | SERVINGS: 6
These keto meatballs are the most amazing things I’ve seen! A real winner, either fried, baked, solo, or with marinara sauce. These bad boys are ultra juicy, super tender, and scrumptious. The perfect gluten-free meatballs perfect for everybody!
INGREDIENTS
1 tbsp grass-fed butter
1 medium white onion finely chopped
500 grams ground beef chuck
1/2 c. ground pork rinds or 1/3 c. almond flour
1/2 c. Parmesan cheese
1/3 c. heavy whipping cream
1/4 c. fresh parsley finely chopped
1-2 tsp kosher salt to taste
1/2 tsp black pepper freshly ground
1 clove garlic finely minced or pressed
1 egg lightly beaten
our keto marinara sauce to taste (I do roughly 2 c.)
Serving ideas:
(3grams net carb) gnooda pasta
garlic bread with our 90-second keto bread
mashed cauliflower
zoodles such as zucchini noodles
How to make Gluten Free & Keto Meatballs
Step 1: In a skillet or pan, melt a tbsp butter over medium heat. Add the onion to the melted butter, add a sprinkle of salt and saute for about 6 to 8 minutes until the onion just starts to caramelize. When done, take away from the heat and set aside to cool.
Step 2: To a large bowl, add the ground meat, crushed pork rinds (or almond flour), Parmesan, heavy cream, parsley, cooked onion, egg, salt, and pepper. Using your hands, mix the ingredients well. Test for seasoning by cooking a small amount. Then, make it into 20 small rounds or 14 large.
Step 3: In the skillet, heat a touch of olive oil over medium heat. Once hot, add the meatballs to the skillet and cook until both sides are brown and cooked through, turning the meatballs around a couple of times to encourage even cooking. Test the internal temperature using an instant thermometer, the internal temperature of the meatballs should be at least 165 degrees F or 75 degrees C in the middle.
Step 4: On paper towels, transfer the cooked meatballs to drain.
Step 5: Meanwhile, heat the marinara sauce, then add the meatballs and toss gently.
NOTES:
For this recipe, you can use half ground chuck and half ground pork and add in some veal if you are feeling fancy.
NUTRITION FACTS:
Calories: 339kcal | Carbohydrates: 2g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 117mg | Sodium: 654mg | Potassium: 293mg | Vitamin A: 570IU | Vitamin C: 4.7mg | Calcium: 134mg | Iron: 2mg
Ingredients
- 1 tbsp grass-fed butter
- 1 medium white onion finely chopped
- 500 grams ground beef chuck
- 1/2 c. ground pork rinds or 1/3 c. almond flour
- 1/2 c. Parmesan cheese
- 1/3 c. heavy whipping cream
- 1/4 c. fresh parsley finely chopped
- 1-2 tsp kosher salt to taste
- 1/2 tsp black pepper freshly ground
- 1 clove garlic finely minced or pressed
- 1 egg lightly beaten
- our keto marinara sauce to taste (I do roughly 2 c.)
- Serving ideas:
- (3grams net carb) gnooda pasta
- garlic bread with our 90-second keto bread
- mashed cauliflower
- zoodles such as zucchini noodles
Instructions
Step 1: In a skillet or pan, melt a tbsp butter over medium heat. Add the onion to the melted butter, add a sprinkle of salt and saute for about 6 to 8 minutes until the onion just starts to caramelize. When done, take away from the heat and set aside to cool.
Step 2: To a large bowl, add the ground meat, crushed pork rinds (or almond flour), Parmesan, heavy cream, parsley, cooked onion, egg, salt, and pepper. Using your hands, mix the ingredients well. Test for seasoning by cooking a small amount. Then, make it into 20 small rounds or 14 large.
Step 3: In the skillet, heat a touch of olive oil over medium heat. Once hot, add the meatballs to the skillet and cook until both sides are brown and cooked through, turning the meatballs around a couple of times to encourage even cooking. Test the internal temperature using an instant thermometer, the internal temperature of the meatballs should be at least 165 degrees F or 75 degrees C in the middle.
Step 4: On paper towels, transfer the cooked meatballs to drain.
Step 5: Meanwhile, heat the marinara sauce, then add the meatballs and toss gently.
Notes
For this recipe, you can use half ground chuck and half ground pork and add in some veal if you are feeling fancy.
