Flavorful keto meatballs are so easy to make. Coat them with a quick glaze or just enjoy them straight from the oven!
I’m not sure why it took me so long to add this easy meatball recipe to this website. I’ve been making it for several years now.
It’s one of those recipes that you make so often, you don’t even need a recipe anymore! Maybe that’s why I didn’t feel the need to have it on the blog. This blog, after all, is pretty much the only cookbook I ever use. 🙂
Even picky eaters like meatballs
It’s no secret that I love meatballs. I have quite a few meatball recipes on this website. I first fell in love with them as a kid. Who doesn’t like spaghetti and meatballs!
As an adult, I learned to appreciate them all over again when, as a mom to young picky eaters, I discovered that if it’s meatloaf they’ll refuse it, but if the exact same mixture comes in the shape of meatballs, they’ll gobble it up and ask for seconds! 🙄
The ingredients you’ll need
You’ll only need a few simple ingredients to make these tasty keto meatballs. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Lean ground beef: I prefer using an 85/15 mixture in this recipe. I tried using extra-lean ground beef, but the meatballs turned out too dry.
Creamy stuff: Mayonnaise and Dijon mustard add creaminess and flavor to the meatballs. I like to use avocado oil mayonnaise.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
Kosher salt and black pepper: I use kosher salt in most of my recipes. If using fine salt, you might want to use less salt.
Grated parmesan: Make sure you use finely grated parmesan and not coarsely shredded.
Chopped parsley: Fresh is best, but dried works too.
Olive oil spray: To lightly spray the meatballs before baking them.
For the optional glaze: unsweetened ketchup and sugar-free maple syrup (product links included in the recipe card below).
How to make keto meatballs
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Mix. Simply mix all the ingredients in a medium bowl. Mix thoroughly but not excessively and try to use a light touch. The more you work the meat, the tougher the meatballs will be.
Divide. Now divide the mixture into 20 portions, each weighing about 1 oz. I actually 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 next step is shaping the portions into round meatballs.
Bake. Bake the meatballs until cooked through, about 15 minutes at 400°F.
Glaze. If using the glaze, mix it and warm it up over very low heat while the meatballs are in the oven. When the meatballs are done, turn the heat off and add them to the glaze, turning to coat.
Variations and shortcuts
Here are a few shortcuts you can make so that this keto meatballs recipe is even easier than it already is:
The glaze is purely optional. The meatballs are excellent without it, so don’t feel like you have to make it.
No fresh garlic? Use 1 teaspoon garlic powder instead. You can also add 1 teaspoon onion powder.
No fresh parsley? You can omit it completely, or use 1 teaspoon of dried parsley instead. Dried thyme and dried oregano are good too, although a bit less compatible with the glaze if you’re planning on making it.
How to get them browned
The meatballs don’t emerge from the oven particularly browned. If you want them browned (purely for aesthetic reasons):
- Use a broiler-safe pan and foil instead of parchment paper.
- Bake them for just 10 minutes.
- Finish under the broiler for 1-2 minutes (watch them closely!)
How to serve keto meatballs
They are so incredibly versatile! You can serve them with almost any side dish. When I glaze them, I like to serve them on a bed of mashed cauliflower, to soak up the yummy glaze.
Otherwise, I like to serve these meatballs with a side dish that I can make in the same 400°F oven, such as:
What to do with leftovers?
Keep the leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them gently, in the microwave, covered, on 50% power. You can also freeze the leftovers.
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- 1 lb. lean ground beef 85/15
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh garlic
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan (not shredded)
- 1/2 cup chopped parsley
- Olive oil spray
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, mix together 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 will be.
- Divide the mixture into 20 portions, each weighing about 1 oz. 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 round meatballs. Arrange then on the prepared baking sheet. Lightly spray them with olive oil.
- Bake the meatballs until cooked through, about 15 minutes.
- If using the glaze, mix the ketchup and the maple syrup in a medium saucepan while the meatballs are in the oven. 5 minutes before baking time is done, heat them over very low heat.
- When the meatballs are done, turn the heat off and add the meatballs to the glaze, turning to coat. Transfer the meatballs to a serving plate and brush their tops with the remaining glaze. Serve immediately.