This keto meatballs recipe makes juicy, tender meatballs without breadcrumbs, flour, or pork rinds. They’re made with ground meat, parmesan, egg, heavy cream, garlic, onion, and parsley, then cooked in the oven, air fryer, or skillet until golden and flavorful.
I’ve made these low-carb meatballs so many times for quick dinners and meal prep, and the biggest thing I’ve learned is that you don’t need breadcrumbs to keep meatballs moist.
The grated onion, parmesan, egg, and a little heavy cream help bind everything together while keeping the texture soft and juicy.
They’re easy enough for a weeknight dinner, but also great as appetizers, lunch prep, or served with marinara sauce, zucchini noodles, cauliflower mash, or a simple salad. I like making a batch at the beginning of the week because they reheat well and can turn into so many different meals.
Why These Keto Meatballs Stay Juicy
- No breadcrumbs needed – These meatballs are made without breadcrumbs or flour, but they still hold together beautifully thanks to the egg, parmesan, grated onion, and heavy cream.
- The grated onion adds moisture – I like grating the onion instead of chopping it because it blends into the meat mixture and keeps the meatballs tender without big onion pieces.
- Heavy cream keeps them soft – A little heavy cream replaces the milk often used in traditional meatballs and helps keep the texture moist and rich.
- Parmesan adds flavor and structure – Parmesan gives the meatballs a salty, savory flavor while helping bind the mixture together.
- You can cook them three ways – I’ve made these in the oven, air fryer, and skillet, and each method works. The oven is easiest for a full batch, the air fryer gives great browning, and the skillet is perfect when you want crispier edges.
Ingredients for the Keto Meatballs
These low-carb meatballs use simple ingredients, but each one matters for flavor and texture. Since there are no breadcrumbs, I rely on egg, parmesan, grated onion, and heavy cream to help bind the mixture and keep the meatballs juicy.
Ground meat – I usually use 85% lean ground beef because it has enough fat to keep the meatballs juicy. You can also use pork, turkey, chicken, veal, or a mix of meats. If using very lean meat, be careful not to overcook it.
Egg – The egg helps bind the meatballs so they hold their shape while cooking.
Parmesan cheese – Parmesan adds salty, savory flavor and helps replace the structure you’d normally get from breadcrumbs.
Heavy cream – This keeps the meatballs moist and tender. It works like the milk used in classic meatballs, but keeps the recipe low carb.
Fresh parsley – Parsley adds freshness and makes the meatballs taste less heavy.
Onion – I prefer finely grated onion because it blends into the mixture and adds moisture without leaving big pieces.
Garlic – Fresh minced garlic gives the best flavor, but garlic powder works if that’s what you have.
Salt and black pepper – Simple, but important. The parmesan adds saltiness too, so the amount in the recipe keeps the flavor balanced.
How To Make Keto Meatballs
Mix the wet ingredients first
Start by whisking the egg, heavy cream, parmesan, parsley, grated onion, garlic, salt, and pepper in a large bowl. I like mixing these ingredients first so the seasoning spreads evenly through the meat.
Add the ground meat
Add the ground meat to the bowl and gently mix everything together with your hands or a fork. Try not to overwork the mixture. This is one of the easiest ways to keep meatballs tender instead of dense.
Shape the meatballs
Form the mixture into 12 meatballs. I like using a small cookie scoop or kitchen scale when I want them to cook evenly, but you can shape them by hand too.
Choose your cooking method
You can bake, air fry, or pan-fry these meatballs depending on what you need. Baking is easiest for meal prep, air frying gives nice browning, and pan-frying gives the crispiest edges.
Cooking Methods
Oven-Baked Meatballs
Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper or a silicone mat. Place the meatballs on the baking sheet and bake for 15–20 minutes, or until browned and cooked through.
Air Fryer Meatballs
Lightly grease the air fryer basket. Arrange the meatballs in a single layer and cook at 350°F / 180°C for 13–14 minutes, or until browned and cooked through. Work in batches if needed so the air can circulate.
Pan-Fried Meatballs
Heat a few tablespoons of oil or bacon grease in a large skillet over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
For food safety, ground beef meatballs should reach 160°F in the center. Ground poultry meatballs should reach 165°F.
My Tips for the Best Keto Meatballs
- Don’t overmix the meat – Mix just until everything is combined. Overmixing can make the meatballs dense.
- Use grated onion – Grated onion adds moisture and blends into the meat, which helps keep the texture tender.
- Use meat with some fat – Very lean meat can make dry meatballs. I like 85% lean ground beef for the best balance.
- Make them the same size – Evenly sized meatballs cook at the same time, so some don’t dry out while others finish cooking.
- Don’t overcook them – Pull them off the heat as soon as they’re cooked through. Overcooking is the fastest way to lose that juicy texture.
How To Store and Reheat Meatballs
Store leftover meatballs in an airtight container in the refrigerator for up to 5 days.
To reheat, warm them gently in a skillet with a little marinara sauce, in the microwave in short intervals, or in the oven at 350°F until heated through. Try not to overheat them, especially if using lean meat, so they stay juicy.
You can also freeze cooked or uncooked meatballs.
Freeze uncooked meatballs: Shape the meatballs, place them on a lined baking sheet, and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 1 month. Thaw overnight in the refrigerator before cooking.
Freeze cooked meatballs: Let the meatballs cool completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat from thawed or gently from frozen with sauce.
Frequently Asked Questions
Yes. These keto meatballs are made without breadcrumbs or flour. Egg, parmesan, grated onion, and heavy cream help bind the mixture and keep the meatballs tender.
Why are my keto meatballs dry?
Meatballs can turn dry if the meat is too lean, the mixture is overmixed, or they’re cooked too long. Use meat with some fat, mix gently, and avoid overcooking.
Can I use turkey or chicken instead of beef?
Yes. Ground turkey or chicken works, but they are leaner, so be careful not to overcook them. You may also want to add a little extra parmesan or cream for moisture.
Can I make keto meatballs ahead of time?
Yes. You can shape the meatballs a day ahead and keep them covered in the refrigerator until ready to cook.
Can I freeze keto meatballs?
Yes. You can freeze them cooked or uncooked. Freeze them on a baking sheet first, then transfer to a freezer-safe container so they don’t stick together.
Are meatballs keto?
Traditional meatballs often include breadcrumbs, but these meatballs are keto-friendly because they’re made without breadcrumbs or flour.
More Ground Beef Recipes For You to Try:
Ground beef is such a versatile ingredient. I have so many favorite recipes using it as a main ingredient. Here are a few of them may love:
The Best Keto Meatballs Recipe
Description
Ingredients
- 1 pound ground meat 85% lean such as beef, pork, chicken, turkey, veal or mix
- 1 large egg beaten
- 1/2 cup parmesan cheese grated
- 1/4 cup heavy cream
- 2 tbsp fresh parsley chopped
- 1/4 small onion finely grated onion
- 1 clove garlic minced
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Serving Suggestions
- Zucchini noodles
- Mozarella
- Rao’s Marinara Sauce
Instructions
- In a bowl combine the beaten egg, salt, pepper, heavy cream, parmesan cheese, parsley, onion, garlic. Whisk to combine.
- Add the ground meat to the egg mixture. Use your hands to incorporate the egg mixture into the meat. Try not to overwork the meat.
- Form about 12 meatballs. I use a scale (not mandatory!) and weigh my meatballs to make sure they are equal. This step helps the meatballs cook evenly.
Bake in the Oven Meatballs Method:
- Preheat the oven to 400°F/200°C. Line a baking sheet with foil or use a silicone baking mat.
- Place the meatballs onto the sheet and bake for 15-20 minutes. The meatballs are ready when the outsides are brown.
- Serve the meatballs warm, topped with mozzarella or with Rao’s Marinara Sauce. Garnish with more freshly chopped parsley and enjoy!
Air Fryer Method
- Start by lightly greasing the basket of the air fryer. Combine all the ingredients and form meatballs using your hands.
- Set the Airfryer at 350°F/180°C and cook for about 13-14 minutes until lightly browned and cooked through. I manage to fit all the meatballs in this recipe into my 6 QT Air Fryer.
- Serve the meatballs warm, topped with mozzarella, low carb tomato sauce, and zucchini noodles.
Fry the meatballs
- Heat a large skillet over medium heat add a few tablespoons of oil or bacon grease.
- Add meatballs and cook, occasionally turning until golden on all the sides (about 8-10 minutes).
- Remove from the skillet and place on a plate lined with paper towels.
Notes
- Use 85% lean ground beef for juicy meatballs, or use pork, turkey, chicken, veal, or a mix.
- Don’t overmix the meat mixture, or the meatballs can turn dense.
- Shape the meatballs evenly so they cook at the same time.
- Ground beef meatballs should reach 160°F in the center. Ground poultry meatballs should reach 165°F.
- Store leftovers in the refrigerator for up to 5 days.
- Freeze cooked or uncooked meatballs for up to 1 month.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
These were really good and very easy to make. Silly me I forgot the onion but still great. I made a big batch and put some in the freezer.
Can you tell me how many are one serving?
The macros are calculated for one meatball, so you can choose to eat as much as you think you need to feel satisfied. Hope this helps! Keep up the good work!
These meatballs are incredibly delicious. I have made tons of meatballs and these are by far the best- keto or non keto. I baked mine and stuffed them with mozzarella- so you got a surprise centering served with a homemade marinara.
The meatballs are SO good. I made some for dinner last night and my husband ate 8 of them!!! I’m making more for meatball sandwiches tonight.
I used this recipe for stuffed peppers. Delicious and did not miss the breadcrumbs or rice which I normally would have used
Easy and delicious! This recipe is great! I made these as is and after they got done baking I threw them in a crockpot with some spaghetti sauce for a couple of hours. I doubled my batch and will definitely be making these again!
This is an A+ recipe! I made a double batch today and it will be a favorite of mine from now on! I doubled the recipe so I could have some to freeze for easy meals later.
Thank you!
These meatballs are fabulous! I like them better than any non-keto meatballs I’ve ever eaten. The texture is great, and my husband loves them. I formed the meatballs and cooked them on top of the stove. Then I layered them in a 13×9 cooking dish and poured hot homemade marinara sauce (no sugar added) over them. I covered the marinara with slices of mozzarella cheese and baked in the oven until hot and bubbly; the meatballs were already cooked, so I just needed to bring the dish up to temp. I’ve made three batches already, and my hubby is a happy man!
Wow, this is amazing to hear! I love how you turned the meatballs into such a delicious baked dish—homemade marinara and mozzarella sound incredible! So happy your hubby loves them too!
Amazing!! These were easy to make and so tasty!!
I have made these twice now! This is my go to recipe.