Keto Meatballs (Juicy And Tender)
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Servings
4
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Calories
531 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Keto Meatballs (Juicy And Tender)
Description
Prepared by first sautéing onion and garlic until translucent, these aromatics are folded into fatty ground beef with oregano, an egg, coconut aminos for umami, and grated pecorino cheese which adds richness and helps bind. The mixture is rolled into small meatballs then browned in olive oil for color and flavor.
After searing, the meatballs are simmered in a tomato sauce made from chopped tomatoes, tomato puree, and remaining garlic and onion, which deepens the taste and ensures thorough cooking. Mozzarella cheese is added on top before finishing, melting into a creamy topping that contrasts with the meatballs' tender texture.
These meatballs provide about four servings, each with moderate net carbs, making them suitable for keto diets. They pair well with fresh salads or low-carb sides like zucchini noodles or cauliflower rice.
Leftovers store well refrigerated for up to five days or can be frozen for up to six months, allowing convenient make-ahead meals.
Ingredients
- 2 tablespoon olive oil
- 1 onion finely diced (70g, small
- 3 cloves garlic minced
- 1.1 lb ground beef 500g, fatty is best
- 2 tablespoon oregano 10.8g, dried
- 2 tablespoon coconut aminos or soy sauce
- 1 egg large
- ⅓ - ½ teaspoon salt
- ⅓ teaspoon black pepper
- 3 tablespoon pecorino cheese 15g, grated, or parmesan cheese
- 21 oz tomato 600g / 1.3lb, chopped
- 2 tablespoon tomato puree 30g
- 1 cup mozzarella 113g, grated
Instructions
- Preheat the oven to 400F / 200C electric or 350F / 180C fan.
- Heat 1 tablespoon of oil in a skillet or non stick sauté pan. Add the onion and fry for 3 minutes until soft and translucent. Add the garlic and sauté for a further 30 seconds. Remove from the pan and wipe out the pan ready for the meatballs.
- Place the meat, 1 tablespoon dried oregano, half of the cooked onion and garlic mix, 1 tablespoon coconut aminos, egg, a good pinch of salt and pepper and 1 tablespoon pecorino in a bowl and mix to combine. Using wet hands, roll into meatballs about 3cm in size.
- Heat 1 tablespoon of oil in the skillet or sauté pan and fry the meatballs, turning frequently for 5 - 7 minutes until browned. Remove from the heat. (Transfer to an oven proof dish if you’re not using a cast iron pan that can go in the oven or temporarily remove the meatballs from the skillet whilst you make the sauce.)
- To a clean skillet, add the chopped tomatoes, tomato puree, remaining garlic and onion, 1 tablespoon coconut aminos, 1 tablespoon oregano, season and bring to the boil. Reduce to a simmer and cook for about 5 minutes until thicker in consistency.
- Coat the meatballs in the tomato sauce. Top with shredded mozzarella, 2 tablespoon pecorino and bake 15 - 20 minutes until the cheese has fully melted. Top with fresh oregano and cracked black pepper.
Notes
- This recipe yields four servings, each with approximately 7.8 grams net carbs.
- Serve meatballs alongside fresh salads, zucchini noodles, or cauliflower rice for a complete low-carb meal.
- Store leftovers in an airtight container in the refrigerator for up to five days or freeze for up to six months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Total Carbohydrates | 12.3g | 4% |
| Protein | 33g | 66% |
| Fat | 39g | 60% |
| Saturated Fat | 17.4g | 87% |
| Sodium | 710mg | 30% |
| Potassium | 805mg | 17% |
| Fiber | 4.6g | 18% |
| Sugar | 6.1g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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