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)
Servings: 4 servings
Calories: 385kcal
Ingredients
- 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
Instructions
- 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.
Notes
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:
- Over Zoodles with Marinara Sauce & Parmesan Cheese (zucchini noodles)
- On a bed of cauliflower rice.
- With Pesto Spaghetti Squash (or just on plain roasted spaghetti squash!)
Nutrition
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