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Flavorful keto meatballs are so easy to make. Coat them with a quick glaze or just enjoy them straight from the oven!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
- 1 lb. lean ground beef 85/15
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon minced 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.
1. You can replace the fresh garlic with 1 teaspoon garlic powder and the fresh parsley with 1 teaspoon of any dried herb such as parsley, oregano or thyme.
2. The glaze doesn't add any significant calories or carbs. A serving with the glaze has 307 calories and 2 grams of carbs.
3. Extra-lean ground beef doesn't work well in this recipe. It produces dry meatballs. I recommend sticking with lean ground beef.
4. The meatballs don't emerge from the oven particularly browned. If you want them browned, use a broiler-safe pan and foil instead of parchment paper. Bake them for just 10 minutes. And finish under the broiler for 1-2 minutes (watch them closely!)
Serving: 5meatballs | Calories: 305kcal | Carbohydrates: 1.4g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Sodium: 420mg | Fiber: 0.3g | Sugar: 0.5g