These keto meatballs are just like meatballs I love from pizzerias. They are cheesy, mixed with sausage and feature a flavor packed, robust sauce. Finished with a topping of creamy mozzarella cheese these keto meatballs will work for some of the pickiest eaters making this recipe family friendly.
Recipe Highlights
- How they taste: The keto meatballs feature a mix of ground beef and ground Italian sausage. This gives the not only a special flavor but the sausage helps keep the meatballs juicy as well. The tomato sauce is a awesome compliment that has acidity notes with a touch of natural sweetness from the cooked tomatoes. The cheese topping that makes its way into the overall experience is creamy mozzarella with touches of sharp, nutty parmesan cheese.
- Skill level: This recipe is great for beginners and a great introduction to the keto diet and how delicious the meals can be, even when the carbs are low.
- Storing: The recipe freezes and stores in the fridge just fine. Just note that the cheese if frozen will change in texture when thawed and reheated.
Ingredient tips
- Ground meat: 85/15 is the best ground beef to ensure the meatballs stay juicy along with the Italian sausage. If you choose to make the keto meatballs without the sausage they will still turn out fine.
- Parmesan cheese: Any grated parmesan cheese will work because it’s only used for bulking. It does not create a hold like breadcrumbs does. There may be some slight melting on the outside of meatballs and that can help but overall any grated parmesan will serve you for the meatballs. If you can get freshly grated or shaved parmesan for the topping however will make a difference in flavor. The nuttiest and the sharpness of the cheese will stand out more.
- Sauce: Any pizza sauce or marinara sauce will work beautifully in this recipe. I even have a keto pizza sauce recipe that’s easy to whip together if you have the time.
- Cheese: Grate your own mozzarella cheese for the recipe please. Make sure that you choose low-moisture mozzarella cheese as well. Whole milk will give the best flavor but part-skim is fine as low as it’s low-moisture to give the best melt and cheese pull.
Prep tips and variations
- Size of meatballs: Meatballs about the a quarter in circumference are perfect. They won’t cook all the way through when searing and they’ll be done in 20 minutes while baking. When you go thicker you will have to increase oven time.
- For crockpot: Double recipe for normal sized crockpot and instructions are below in FAQs.
- Using pork rinds or almond flour: For more bulking in the meatball adding 1/4 cup of either will work fine. It isn’t needed but personal preference I’d understand why someone would want to add them.
Frequently Asked Questions (FAQs)
How to make these keto meatballs in the crockpot?
- First, searing meatballs are always best. But, if you want to make them fully in the crockpot that is possibly. Skip searing and proceed to next step.
- Place the crockpot on high heat. Pour in pizza sauce and tomato paste. A quick tip, you’ll need to double this recipe if using a normal size crockpot.
- Next, in a mixing bowl add ground beef, ground sausage, cheese and egg. Form your meatballs and place them in the sauce in the crockpot.
- Cover and allow to cook about an hour. Times will vary on the power of your slow cooker.
- After meatballs are done, add mozzarella cheese and parmesan across the top and cover until the cheese has melted. Should take 10-20 minutes.
Keto recipes to try next
- Bacon Wrapped Meatballs
- Keto Coconut Shrimp
- Chocolate Keto Brownies
- Parmesan Turkey Meatballs
- Keto Taco Soup
- Chicken Pizza Crust
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Keto Meatballs
These keto meatballs are just like meatballs I love from pizzerias. They are cheesy, mixed with sausage and a flavor packed, robust sauce. They can be made numerous ways with a great, healthy recipe every time!
Equipment
- Oven safe pan for cooking
Ingredients
Meatballs
- 16 ounce ground beef (85/15)
- 16 ounce Italian sausage (ground)
- 2 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 cup Parmesan Cheese (grated finely)
Sauce
- 14 ounce pizza sauce
- 2 tablespoon tomato paste
Topping
- 1/2 cup mozzarella cheese (grated)
- 1/4 cup parmesan cheese
Instructions
- Preheat oven to 400°F
- Mix all the ingredients for the meatballs together. Then, roll the meatballs by hand.
- In a pan on high heat add a little oil and sear each meatball. Don't crowd the pan, you are only searing a side or two, they will finish cooking in the oven.
- Remove the meatballs, lower heat to medium, then add in tomato paste and cook it about 10 seconds before you add in the pizza sauce. After the tomato paste and pizza sauce are combined add the meatballs back into the pan and turn off the heat.
- Cover tops of the meatballs with shredded mozzarella cheese and parmesan cheese. Place in preheated oven uncovered for 20 minutes. Bake until cheese has browned. If meatballs are normal size they will be cooked through at the 20 minute mark. Each serving should give you 4oz of meat.
Video
Nutrition
Calories: 419kcal | Carbohydrates: 4g | Protein: 24g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1026mg | Potassium: 516mg | Fiber: 1g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 6mg | Calcium: 146mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you
I just made these meatballs & they were so good. Printed recipe from your website for my book of favorite keto foods. Homemade meatballs that tasty.
Hi is there supposed to be beef broth in the sauce as I don’t see it in the ingredients list but in information above it mentions beef broth. Thanks
My apologies I didn’t realize that was there. The recipe has been updated a few times, I’ll take it out now.
My family liked these though I realized just how much I do not like the taste of Italian sausage and therefore next time I’ll use plain ground pork or another pound of beef. Anyway, the meatballs did hold together well so I didn’t need to use almond four. I did let them set in the fridge about 10-15 minutes after rolling. Cooked in batches in cast iron, added more oil as needed while searing. Scraped up the bits when added tomato paste and pizza sauce. Initially I thought the one jar of sauce wasn’t enough so I added half another 14oz jar which made too much sauce so next time I’ll just stick with the one. Did not see I needed a cheese Italian blend so just used parm and moz b/c it’s what I had on hand. next time I’ll do the blend. Didn’t plan well so we ate as is or as subs. Next time I’ll do a caulimash or if we aren’t doing a full keto meal I’ll serve with wheat noodles or regular mash potatoes. Thanks for sharing. This was an easy recipe to throw together.
I am glad you enjoyed. Those cheeses are just fine. The Italian blend comes from the recipe being a copycat from Marcos but mozzarella and parm go beautifully with meatballs.
Delicious! I used a medium ice cream scoop and that made a very nice sized meatball. I added wheat toast. I will put it on cauliflower rice with the leftovers. Loved the flavor. I also chilled the meatballs before searing and they held together well. will definitely make again!
I dont see any Italian blend cheese listed anywhere but it calls for it to be added to the sauce?
The recipe was changed, I am going to take that out now. The updated recipe is what you see in the recipe card and it only calls for parmesan cheese in place of the Italian cheese blend.