Baked Keto Meatballs

Name: Baked Keto Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound lean ground beef; 1 tablespoon mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh garlic; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ¼ cup parmesan; ½ cup parsley; Olive oil spray; 2 tablespoons unsweetened ketchup; 2 tablespoons sugar-free maple syrup

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 servings
Calories
305 kcal
Course
Main Course
Cuisine
American

Baked Keto Meatballs

Winston Campbell

Report

These keto meatballs are juicy, flavorful, and easy to make. I bake them in the oven and then coat them in a quick glaze.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

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, including Morton kosher 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

Add to Shopping List

Instructions

Preheat the 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 the 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.

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 emerge from the oven lightly browned. If you want them deeply 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!)
You can mix the ingredients and shape the meatballs a few hours in advance. Store them in a wax paper-lined container in the fridge. If layering, separate the layers with wax paper. I often do this in the morning. At dinnertime, all I need to do is bake the already-shaped meatballs and (if I feel like it) glaze them.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them covered in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months.

Nutrition Information

Show Details

Serving 5meatballs Calories 305kcal (15%) Carbohydrates 1.4g (0%) Protein 23g (46%) Fat 22g (34%) Saturated Fat 8g (40%) Sodium 420mg (18%) Fiber 0.3g (1%) Sugar 0.5g (1%)