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Keto Meatballs shown served over zoodles with marinara sauce.
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5 from 1 vote

Keto Meatballs

Moist and juicy meatballs, made with shredded zucchini (no breadcrumbs in sight!). Caramelize the exteriors in a frying pan, or use an air fryer for a quick shortcut. We love these served on a bed of zoodles with marinara sauce and parmesan cheese! 3 NET CARBS per serving (meatballs only)
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Keyword: keto meatball recipe, keto meatballs, meatballs and zoodles
Servings: 4 servings
Calories: 385kcal


  • 1 pound grass fed ground beef or use 1/2 beef, 1/2 ground pork
  • 1 cup zucchini shredded
  • 1/4 cup parmesan cheese optional
  • 1/4 cup almond flour
  • 1/4 cup onion minced
  • 2 cloves garlic minced
  • 1 tablespoon Italian herbs dried, or 1/4 cup fresh parsley and basil, chopped
  • 1 tablespoon sea salt
  • black pepper to taste
  • 2 tablespoons avocado oil or olive oil


  • In a mixing bowl, add all meatball ingredients (except oil). Stir until well combined.
  • Form golf-ball sized meatballs. This should be about 16 meatballs.
  • Add avocado oil to a skillet over medium high heat, and add meatballs. Allow one side to caramelize, then roll meatballs over to brown all sides and cook through.
  • If desired, add marinara sauce and simmer until heated through.


How to Store Leftovers: Add meatballs to an air tight container and refrigerate for up to 3 days.
How to Freeze: These meatballs freeze great and are perfect for meal prep! Add cooked meatballs to a freezer safe container, and freeze up to 3 months. Allow to thaw, and reheat in a skillet to warm throughout.
How to Serve Meatballs:


Calories: 385kcal | Carbohydrates: 5g | Protein: 25g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1923mg | Potassium: 458mg | Fiber: 2g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 3mg