Keto Italian Meatballs | without Breadcrumbs!

Ground Beef/ Ground Pork: The first key to this keto meatballs recipe is using both ground beef and ground pork because this adds a lot of flavor and fat to keep these meatballs without breadcrumbs juicy. I personally prefer 85% lean beef and 80% pork, and always from ButcherBox, but if you’re in a pinch, use your favorite organic brands from the grocery store.

Alternative to Breadcrumbs: Rather than using a panade of breadcrumbs and milk, I make a panade using almond flour and chicken stock. This works beautifully, and is such a great alternative to breadcrumbs! I cannot even tell the difference. In fact, I like it even better. The almond flour adds even more protein to the meatballs, and the chicken stock adds a light flavor that doesn’t compete with beef and pork. Meatballs without breadcrumbs are so much better!

1. Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and set it on the wire rack.
2. In a large mixing bowl, combine the almond flour and chicken stock. Stir and set aside while it absorbs the liquid.
3. Heat a medium-size skillet over medium heat. Add olive oil, onions, garlic, and a pinch of salt & pepper. Cook, stirring occasionally until the onions are soft and turning golden brown, about 8-10 minutes.
4. In the same large mixing bowl that has the almond flour and chicken stock, add the cooked onions & garlic, ground beef, ground pork, 2 eggs, parsley, salt, pepper, and Italian seasonings. Use a spatula or hands to mix until completely combined.
5. Use a large cookie scoop (or measure out 3 tablespoons) to scoop out meatballs. Place Whole30 meatballs on a wire baking sheet. Will make 23-24 meatballs.
6. Bake the Whole30 meatballs in the oven for 25-30 minutes, or until golden brown.
7. Serve immediately while warm. I love serving over hearts of palm pasta or zucchini noodles with marinara sauce.

Meat Choice: My favorite is both beef and pork. Has the best flavor. I get both of mine via ButcherBox, which I highly recommend! You could use all beef if that’s what you have. Or substitute ground turkey or chicken for the pork. You’ll need 2 pounds of ground meat for this keto meatballs recipe.

Nut-Free: If you have a nut allergy, you can use pork rind panko in place of almond flour to keep these meatballs without breadcrumbs. If you don’t need this to be Whole30 + keto, you can use gluten-free or regular bread crumbs. Or gluten-free or regular panko. Same quantities for all substitution options.

Egg Free: I’ve never tried it, but you *should* be able to use a flax egg or chia egg in place of the egg to keep this keto meatballs recipe egg-free. You’ll need 2 tablespoons flaxseed meal or chia seeds soaked in 5 tablespoons water for 5 minutes until thickened.

Parsley: If you don’t have fresh parsley on hand, dried parsley can work too! You’ll need 1/4 cup dried parsley.

Noodles: My favorite Whole30 & keto noodle swap is hearts of palm pasta (code TASTESLOVELY for 15% off) Tastes the closest to regular noodles that I’ve found. You can also use zucchini noodles. Or even serve over mashed cauliflower.

Slow Cooker: If it’s going to be a busier night, I’ll make this keto meatballs recipe earlier in the day as instructed above. After they’re done baking, I transfer all the Whole30 meatballs to my slow cooker with a jar of marinara sauce over LOW. They’ll stay warm in there for hours!