Whole30 + Keto Italian Meatballs
Whole30 + Keto Italian Meatballs Recipe & Video – 2g net carbs! Low carb meatballs made with beef, pork and almond flour. The most delicious, moist, flavorful meatballs! Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.
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.
The best part? They’re 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 completely diet friendly.
Watch The Recipe Video
Note: You can also watch this recipe video on YouTube.
How To Make Whole30 + Keto Italian Meatballs
The first key to the meatballs is using both ground beef and ground pork because this adds a lot of flavorful and fat to keep these meatballs juicy. I personally prefer 85% lean beef and 80% pork, and always from ButcherBox.
Rather than using a panade of bread crumbs and milk, I make a panade using almond flour and chicken stock. Works beautifully! 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 the beef and pork.
These meatballs also have 2 eggs, onions + garlic that have been sauteed until golden, italian seasonings, salt, pepper, and fresh chopped parsley. All simple, real ingredients.
I mix it all together, and use a large cookie scoop to keep the meatballs because it keeps them uniform in size so they bake at the same rate. Plus, it’s much easier to scoop them out than doing it all by hand.
Cooking and Freezing
I like to roast my meatballs on a rimmed baking sheet with baking rack. By baking them on the wire baking rack the meatballs get crisp and golden because they don’t have to sit in the juice as they bake.
Once they’re done baking, they’re ready to serve! I like serving mine on zoodles or spaghetti squash noodles with marinara sauce. These can also be kept warm in a slow cooker or on the stove with the marinara sauce, and they freeze beautifully! See the recipe and notes for instructions on that.
These keto + whole30 meatballs are also my favorite way to get red meat into my 2 year olds diet. He has a hard time chewing steak, so these meatballs are the perfect way to get him a chewable red meat dinner that is packed with iron, zinc and B12.
Whole30 + Keto Italian Meatballs
- 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
- 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.3/4 cup almond flour, 1/2 cup chicken stock
- 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.1 tablespoon olive oil, 1 yellow onion, 3 cloves of garlic
- 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.1 pound ground beef, 1 pound ground pork, 2 eggs, 1/2 cup packed finely chopped fresh parsley, 2 teaspoons kosher salt, 1 tablespoon dried Italian herb seasoning, 1 teaspoon pepper
- 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 meatballs in the oven for 25-30 minutes, or until golden brown.
- Leftovers will keep refrigerated in an airtight container for 5 days, or frozen for 6 months.
Nutrition facts are calculated as a courtesy and not guaranteed.
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