Updated: Jan 27
Easy to make flavorful keto meatballs. You can use them with the pasta from our "Substitues" section or enjoy them straight from the oven!
Prep Time 15 min | Cook Time 15min | Dinner, main course | Ground beef, keto | Servings: 4 | Calories: 305kcal | Carbs: Per Serving (5 meatballs) 1.4g
Author: Wild Riot Collective
- 450g (1 lb.) lean ground beef
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan(not shredded)
- 1/2 cup chopped parsley Olive oil spray
***You can add a low carb pasta from our "Substitute" section
For the optional glaze:
- 2 tablespoons unsweetened ketchup
- 2 tablespoons sugar-free maple syrup
Preheat your oven to 400 degrees F and 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 28g (1 oz) or if you don't have the scale, divide the mixture into 4 parts, then divide each of these parts into 5 portions. Shape the portions into 20 round meatballs.
Arrange them on the prepared baking sheet and 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.
*** You can add a low carb pasta from our "Substitute" section.