Keto Italian Meatballs

Name: Keto Italian Meatballs
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 8 serving
Ingredients: 1 pound ground beef; 1 pound ground pork; 1 cup Parmesan Cheese; 1 ½ cups shredded Mozzarella cheese; 28 ounce canned tomato sauce; ½ cup white wine; ¼ cup heavy cream; ¼ cup fresh basil; 2 whole eggs; 1 tablespoon oat fiber; 1 tablespoon tomato paste; 1 tablespoon olive oil; 4 cloves garlic; 1 teaspoon salt; ½ teaspoon ground black pepper

User Reviews

4.9

42 reviews

Excellent

Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Servings
8
Calories
428 kcal
Course
Main Course
Cuisine
Italian

Keto Italian Meatballs

Iris Warren

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Enjoy these Keto Italian Meatballs that are braised low and slow in a classic tomato sauce guilt-free! They're finished off baked in the oven with gooey mozzarella cheese.

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Ingredients

Servings

1 pound ground beef I use 85%
1 pound ground pork
1 cup Parmesan Cheese grated
1 ½ cups shredded Mozzarella cheese
28 ounce canned tomato sauce lowest carb
½ cup white wine I use Pinot Grigio - or chicken stock
¼ cup heavy cream
¼ cup fresh basil chopped & divided
2 whole eggs
1 tablespoon oat fiber
1 tablespoon tomato paste
1 tablespoon olive oil
4 cloves garlic minced & divided
1 teaspoon salt
½ teaspoon ground black pepper

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Instructions

Add eggs, heavy cream, 3 cloves of the garlic, parmesan cheese, tomato paste, oat fiber and half the basil to a mixing bowl and mix well. Add in the ground beef and pork and mix just until combined, do not over-mix.
Using an ice cream scoop, scoop out mixture into your hand, form the meatballs and place them on a piece of parchment paper. Wet your hands periodically, to prevent them from sticking to your hands.
Heat a large nonstick skillet to medium. Add in the olive oil and once heated, add in the meatballs. Sear on all sides, and cook until they firm up.
Remove the meatballs and put them aside. Drain off most of the fat, then add in the remaining clove of garlic. Sauté for about 20 seconds, careful not to brown it. Deglaze the pan with the wine, scraping up the brown bits. Continue cooking until the liquid has reduced by half. Stir in the tomato sauce, remaining basil, salt and pepper.
Add the meatballs back in and cook (covered) for 1 hour on low or until tender. You can either serve the meatballs as is with the sauce over the tops or you can bake them with some cheese.
Preheat the oven to 425°F. Add the cheese over the top and bake for 10 minutes or until the cheese is golden, then serve.

Notes

Makes 19-20 meatballs
* The recipe has recently been improved and updated both with ingredients and the process, since the video was made. Please refer to the recipe card for the updated version.