This easy keto meatballs recipe features Whole30 meatballs made with beef, pork, and almond flour. The most delicious, moist, & flavorful meatballs without breadcrumbs! 

What Makes This Recipe Great

You guys! These are hands down the best meatballs I have EVER HAD! I’m serious. Juicy, flavorful, tender, and packed with tons of Italian flavor. Shockingly, there are actually a ton of carbs in meatballs because of the breadcrumbs, and these keto whole30 meatballs are just 2 net carbs per serving, with no added junk!

These meatballs without breadcrumbs are keto, Whole30, gluten-free, grain-free, dairy-free, sugar-free, and 100% clean eating. I tweaked my previous go-to meatball recipe and made some adjustments to make these diet-friendly and allergy-friendly. I use an alternative to breadcrumbs, almond flour, which is low carb and the perfect way for the meatballs to keep their shape.

Mom Hack: This keto meatballs recipe is also my favorite way to get red meat into my boys’ diet. They often have a hard time chewing steak, so these Whole30 meatballs are the perfect way to get a red meat dinner that is packed with iron, zinc, and B12. They love them! Keto meatballs recipe for the win!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube

Ingredient Notes

ingredients in keto italian meatballs using ground beef and ground pork

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!

Recipe Step by Step

steps to make keto and whole30 meatballs
  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.
keto meatballs recipe baking on a wire rack

Expert Tips

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!

keto meatballs recipe on a plate with sauce and zucchini noodles

FAQS

Can I use this Whole30 meatballs recipe for meal prep?

Yes! Store in an airtight container for up to 5 days in the refrigerator. Reheat: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes. When meal prepping, I prefer serving these hearts of palm spaghetti because they reheat better.

Can I freeze this keto meatballs recipe?

Yes! Freeze the raw Whole30 meatballs on a baking sheet for 1 day until fully frozen. Transfer to a freezer ziptop bag for up to 6 months. When ready to reheat, bake the frozen meatballs on a baking sheet in a 350ºF oven for 35-45 minutes until heated through. You can also throw all frozen meatballs in your slow cooker with a jar of marinara sauce and cook over LOW for 4 hours until heated through.

Are there a lot of carbs in meatballs?

Oftentimes, the carbs come from the breadcrumbs that are used to keep the meatballs in the correct shape. Because these are meatballs without breadcrumbs, that eliminates a ton of carbs! There are just 2 NET carbs in each serving of this keto meatballs recipe! Meatballs without breadcrumbs means they are also Whole30 meatballs! Win Win!

More Keto Italian Recipes!

Keto Zuppa Toscana

Keto Italian Chopped Salad

Dairy-Free Keto Lasagna

Keto Skillet Chicken Parmesan

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a fork cutting into a meatball made without breadcrumbs

Keto Italian Meatballs without Breadcrumbs

This easy keto meatballs recipe features Whole30 meatballs made with beef, pork, and almond flour. The most delicious, moist, & flavorful meatballs without breadcrumbs! 
4.9 from 92 ratings

Ingredients 
 

  • 3/4 cup almond flour
  • 1/2 cup chicken stock
  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves of garlic, grated or finely minced
  • 1 pound ground beef, 85% lean
  • 1 pound ground pork, 80% lean
  • 2 eggs
  • 1/2 cup packed finely chopped fresh parsley
  • 1 tablespoon dried Italian herb seasoning
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper

Instructions 

  • Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and set in the wire rack.
  • In a large mixing bowl, combine the almond flour and chicken stock. Stir and set aside while it absorbs the liquid.
  • 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.
  • 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.
  • Use a large cookie scoop (or measure out 3 tablespoons) to scoop out meatballs. Place meatballs on wire baking sheet. Will make 23-24 meatballs.
  • Bake the Whole30 meatballs in the oven for 25-30 minutes, or until golden brown.
  • Serve immediately while warm. I love serving this keto meatballs recipe over hearts of palm pasta or zucchini noodles with marinara sauce.
  • Leftovers will keep refrigerated in an airtight container for 5 days, or frozen for 6 months.

Notes

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 a total of 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 flax seed 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 swap out 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 the meatballs 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!
Make Ahead: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes. When meal prepping, I prefer serving these hearts of palm spaghetti because they reheat better.
Freezing: Freeze the raw Whole30 meatballs on a baking sheet for 1 day until fully frozen. Transfer to a freezer ziptop bag for up to 6 months. When ready to reheat, bake the frozen meatballs on a baking sheet in a 350ºF oven for 35-45 minutes until heated through. You can also throw all frozen meatballs in your slow cooker with a jar of marinara sauce and cook over LOW for 4 hours until heated through.
Calories: 112, Total Carbs: 2.3g, Protein: 8.8g, Fat: 6.3g, Fiber: 0.5g, Net Carbs: 2g
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