Go Back
Here are the ingredients you will need to make Keto Garlic Butter Meatballs: - 1 pound ground beef (80/20) - 1/4 cup almond flour - 1/4 cup grated Parmesan cheese - 1 large egg - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon onion powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup fresh parsley, chopped (for garnish) - 1/2 cup unsalted butter - 1 tablespoon olive oil - 1 teaspoon lemon juice Each ingredient plays a vital role. The ground beef gives meatballs their juicy texture. Almond flour keeps them keto-friendly while adding a nice crumb. Parmesan cheese adds a rich flavor that pairs well with garlic. The egg helps bind everything together. Garlic is the star here. It brings a strong, savory note. Dried oregano and onion powder add depth. Salt and black pepper enhance the flavors without overpowering them. Fresh parsley is perfect for a pop of color and freshness. Unsalted butter creates a rich sauce that coats the meatballs. Olive oil helps achieve a nice brown crust when cooking. Finally, lemon juice brightens the entire dish. With this list, you’ll create a dish that’s not just tasty but also fits your keto lifestyle. {{ingredient_image_1}} To start, grab a large mixing bowl. Add in 1 pound of ground beef. I suggest using 80/20 beef for the best flavor and juiciness. Next, sprinkle in 1/4 cup of almond flour and 1/4 cup of grated Parmesan cheese. These ingredients help bind the meatballs and add taste. Crack in 1 large egg to hold everything together. Then, add 3 cloves of minced garlic for that rich flavor. For a bit of depth, mix in 1 teaspoon of dried oregano and 1 teaspoon of onion powder. Don’t forget to season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Now, use your hands or a spoon to mix everything until well combined. Now it’s time to shape the meatballs. Take a small amount of the mixture and roll it into a ball about 1 inch wide. Make sure to place them on a lined baking sheet as you go. Preheat your oven to 400°F (200°C) while you work. Once all the meatballs are ready, it’s time to brown them. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, not crowding the pan. Cook them for about 5-7 minutes, turning to brown all sides. This step gives the meatballs a nice crust. After browning, return them to the baking sheet. In the same skillet, lower the heat and add 1/2 cup of unsalted butter. Let it melt and bubble gently. It’s important to stir in 1 teaspoon of lemon juice at this point. This brightens the sauce and complements the meatballs well. Now, take the browned meatballs and transfer them to the skillet. Cook for another 5 minutes, ensuring they are well-coated in that rich garlic butter sauce. This final step adds a burst of flavor that makes the dish truly special. Remove from heat and get ready to serve them with fresh chopped parsley for a lovely touch. When picking ground beef, choose 80/20. This mix has enough fat to keep meatballs juicy. The fat adds flavor and moisture. Avoid leaner options; they can dry out. Always check the color, too. It should be bright red. Fresh ground beef gives the best taste. To keep meatballs moist, use almond flour and a large egg. These binders hold in moisture. Don't overmix the ground beef; gentle mixing is key. Let the meatballs rest for a few minutes before cooking. This helps them hold together. Cooking them in butter adds more flavor and keeps them tender. For a great look, serve meatballs on a rustic wooden board. Drizzle with garlic butter sauce. This adds shine and flavor. Sprinkle extra parsley on top for color. Pair with zucchini noodles or a fresh salad. This makes your meal complete and eye-catching. Pro Tips Use High-Fat Ground Beef: Opt for an 80/20 blend for juiciness and flavor in your meatballs. Chill the Mixture: After mixing the ingredients, chill the meatball mixture for about 15 minutes to help them hold their shape while cooking. Don’t Overcrowd the Pan: When browning the meatballs, cook them in batches to ensure even cooking and a nice brown crust. Enhance the Butter Sauce: Add a pinch of red pepper flakes or a splash of Worcestershire sauce to the garlic butter for an extra kick of flavor. {{image_2}} You can switch ground beef for turkey or chicken. These meats are leaner. They still taste great. Use ground turkey or chicken in the same amount. You may need to adjust spices. Turkey and chicken have milder flavors. Adding more garlic or herbs can help. If you want a dairy-free dish, try using nutritional yeast. This ingredient gives a cheesy taste without dairy. Replace Parmesan cheese with 1/4 cup of nutritional yeast. It works well in the meatball mix. Plus, it adds extra nutrients. You can change the flavor by adding spices or herbs. Try adding red pepper flakes for heat. Fresh basil or thyme can give a fresh taste. Mix in smoked paprika for a unique twist. Experimenting with flavors keeps the recipe fun. Each option creates a different, tasty dish. To store leftover meatballs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. Keeping them sealed helps keep them fresh. I like to label my containers with the date. This way, I always know how long they’ve been in there. Reheating meatballs is easy. You can use the microwave or the oven. If you use the microwave, place them on a plate and cover them. Heat for one to two minutes, checking often. If you prefer the oven, preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes. This will keep them juicy and warm. Freezing meatballs is a great idea for quick meals later. To freeze, first let them cool completely. Place them in a freezer-safe bag or container. Separate the layers with parchment paper to prevent sticking. They can last up to three months in the freezer. When you're ready to eat, just thaw in the fridge overnight before reheating. Enjoy your tasty meal anytime! The carb count for these meatballs is low. Each serving has about 2 grams of carbs. This comes mainly from the almond flour and Parmesan cheese. These ingredients fit well into a keto diet. Enjoy these meatballs without worry! Yes, you can use a different flour if needed. Some good options are coconut flour or ground flaxseed. Just remember, these flours may change the texture. Almond flour works best for keto because it has fewer carbs. You can keep the meatballs in the fridge for about 3 to 4 days. Store them in a sealed container to keep them fresh. Reheat them gently in a skillet or microwave before serving. Enjoy them anytime you want a tasty meal! You now have a solid recipe for Keto Garlic Butter Meatballs. With simple yet tasty ingredients, you can create a dish that's sure to impress. You learned how to prepare, bake, and serve. The tips will help you avoid dry meatballs and make them look great on the plate. Remember, you can try different proteins and flavor twists to keep things exciting. Whether you store leftovers or freeze extras, these meatballs will be a hit. Enjoy your new favorite meal that fits your keto lifestyle!

Keto Garlic Butter Meatballs

Delicious and juicy meatballs made with ground beef, garlic, and a rich butter sauce, perfect for a keto diet.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Keto
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound ground beef (80/20% for juiciness)
  • 1/4 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1/2 cup unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice

Instructions
 

  • In a large mixing bowl, combine the ground beef, almond flour, Parmesan cheese, egg, minced garlic, dried oregano, onion powder, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Form the meat mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches, ensuring not to overcrowd the pan. Brown the meatballs on all sides for about 5-7 minutes. Remove them from the skillet and place them back on the baking sheet.
  • In the same skillet, reduce the heat to low and add the butter. Allow it to melt and bubble, then add the lemon juice. Swirl to combine.
  • Transfer the browned meatballs to the skillet with the garlic butter and cook for an additional 5 minutes, ensuring they are well-coated in the butter sauce.
  • Remove from heat and garnish with fresh chopped parsley before serving.

Notes

Serve meatballs on a rustic wooden board, drizzled with the leftover garlic butter sauce and sprinkled with extra parsley for color. Accompany with zucchini noodles or a fresh side salad for a complete keto meal.
Keyword garlic butter, keto, meatballs