Keto Garlic Butter Meatballs are a tasty, low-carb twist on a classic comfort food. These meatballs are packed with juicy ground meat, rich garlic, and plenty of buttery flavor that makes every bite feel special. They’re tender on the inside with a nice golden brown crust, making them super satisfying without any carbs to worry about.
I love making these meatballs when I want something quick but still full of flavor. The garlic butter sauce is what really sets them apart—so simple, yet it brings out the best in the meat. I usually double the sauce because I can’t get enough of dipping everything into it. Plus, they reheat really well for leftovers, which is a win in my book.
My favorite way to serve these meatballs is over a bed of steamed veggies or with some creamy cauliflower mash on the side. It makes for a filling meal that doesn’t feel heavy, but still hits the spot. Whenever I make these, everyone asks for the recipe, so they’re definitely a crowd-pleaser around here!
Key Ingredients & Substitutions
Ground Meat: I suggest using a mix of ground beef and pork for juicy, tender meatballs. The fat from the beef (80/20) helps keep them moist. If you want, turkey or chicken can work but might be drier—just add a bit of extra fat like olive oil.
Almond Flour: This keeps the recipe keto-friendly and helps bind the meatballs. If you don’t have almond flour, crushed pork rinds or coconut flour can be a good substitute—use less coconut flour though, as it absorbs more moisture.
Parmesan Cheese: It adds great flavor and helps with binding. You can swap it with Pecorino Romano or a hard aged cheddar if needed. This gives an extra cheesy punch without carbs.
Fresh Garlic & Butter: The garlic is the real flavor star here! Fresh minced garlic for both inside the meatballs and the sauce adds that amazing aroma. Butter makes the sauce rich and silky; use unsalted so you can control seasoning. If dairy-free, try coconut oil instead.
Italian Herbs & Fresh Parsley: These fresh and dried herbs brighten the meatballs and sauce. Feel free to add a pinch of red pepper flakes if you like a bit of heat. Fresh parsley added at the end gives a pop of color and fresh taste.
How Do You Get Juicy, Flavorful Meatballs Without Them Falling Apart?
To make perfect meatballs that stay together but stay tender, follow these tips:
- Gentle mixing: Combine all ingredients carefully without overworking the meat. Overmixing makes meatballs tough.
- Binding agents: Almond flour and Parmesan help hold the meat together. The egg acts as a glue.
- Searing before baking: Browning the meatballs in a hot skillet seals in juices and adds a tasty crust.
- Cooking in butter sauce: Baking them in garlic butter and chicken broth keeps them moist and infuses flavor.
- Check doneness: Use a meat thermometer if you can—160°F (71°C) is safe for beef and pork.
My extra tip: don’t crowd the skillet while searing; give each meatball space for even browning. This adds flavor and a nice texture that’s hard to beat!
Equipment You’ll Need
- Cast-iron or ovenproof skillet – great for searing meatballs and finishing them in the oven all in one pan.
- Mixing bowl – handy for combining the meat and seasonings without making a mess.
- Measuring cups and spoons – to get ingredient amounts just right for best flavor and texture.
- Spatula or tongs – helps turn the meatballs easily without breaking them apart.
- Meat thermometer (optional) – great for checking the internal temperature to make sure meatballs are perfectly cooked.
Flavor Variations & Add-Ins
- Swap ground pork with ground turkey or chicken for a leaner option; add extra butter to keep meatballs juicy.
- Add chopped fresh basil or rosemary instead of parsley for a different herbal twist that pairs well with garlic.
- Stir in shredded mozzarella or cheddar cheese into the meat mixture for extra melty creaminess inside each bite.
- For spice lovers, mix in a pinch of red pepper flakes or smoked paprika to the meat for a mild heat and smoky flavor.
How to Make Keto Garlic Butter Meatballs
Ingredients You’ll Need:
- 1 lb (450g) ground beef (80/20 blend preferred)
- 1/2 lb (225g) ground pork
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 tsp dried Italian herbs (or mix of dried basil, oregano, thyme)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp unsalted butter
- 4 cloves garlic, minced (for garlic butter sauce)
- 1/4 cup fresh parsley, chopped (divided, for meatballs and garnish)
- 1/4 cup chicken broth (or water)
- 1 tbsp olive oil or avocado oil
How Much Time Will You Need?
Expect about 15 minutes to prepare and form the meatballs, 10 minutes to sear them, and another 10-12 minutes baking time. All together, around 35-40 minutes for a delicious meal.
Step-by-Step Instructions:
1. Mix and Form Meatballs
Preheat the oven to 400°F (200°C). In a large bowl, gently mix together the ground beef, ground pork, almond flour, Parmesan cheese, egg, minced garlic, Italian herbs, salt, pepper, and 2 tablespoons of chopped parsley. Be careful not to overmix to keep the meatballs tender. Shape the mixture into 12-14 evenly sized meatballs, about 1.5 inches each.
2. Sear Meatballs
Heat olive or avocado oil in a large ovenproof skillet over medium-high heat. Add the meatballs and sear on all sides for 2-3 minutes per side, until nicely browned but not fully cooked through. Remove the skillet from heat once done.
3. Make Garlic Butter Sauce and Bake
Push the meatballs to one side of the skillet. On the other side, add the butter and minced garlic. Sauté gently for 1-2 minutes until fragrant and butter is slightly browned. Pour in the chicken broth to create a bit of sauce.
Transfer the skillet to the oven and bake the meatballs for 10-12 minutes or until fully cooked (internal temperature should reach 160°F or 71°C). Remove from the oven, sprinkle the remaining parsley on top, and serve hot with the garlic butter sauce spooned over.
These meatballs go wonderfully with zucchini noodles, cauliflower mash, or steamed low-carb vegetables. Enjoy your flavorful, juicy keto meal!
Can I Use Frozen Meatballs for This Recipe?
Yes! If using frozen meatballs, thaw them completely in the fridge overnight before cooking. Sear as directed, then bake until heated through and cooked to 160°F (71°C).
Can I Make These Meatballs Ahead of Time?
Absolutely! Prepare and shape the meatballs, then refrigerate them for up to 24 hours before cooking. You can also freeze them uncooked and bake directly from frozen, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of chicken broth to keep them moist.
What Are Some Serving Suggestions?
Serve over zucchini noodles, cauliflower mash, or alongside steamed low-carb veggies to keep the meal keto-friendly and satisfying.
