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Keto Meatballs (Juicy And Tender)
5 from 39 votes

Keto Meatballs (Juicy And Tender)

Keto Meatballs are juicy, tender spheres crafted from fatty ground beef combined with sautéed onion, garlic, oregano, coconut aminos, and pecorino cheese. They cook quickly by pan-frying before finishing in tomato sauce topped with mozzarella, delivering a satisfying low-carb meal with balanced savory and tangy notes.

Prep Time
5 mins
Cook Time
30 mins
Servings: 4
Calories: 531 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Italian

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

    Cup of Yum
  1. Preheat the oven to 400F / 200C electric or 350F / 180C fan.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 531

% 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.