Description
Low-carb, keto meatballs without breadcrumbs (perfect for italian recipes and much more).
Ingredients
Scale
Low-carb Keto Meatballs
- 1 pound ground beef (80% lean, 20% fat)
- 1 pound ground pork (fattier the better)
- 1 pound whole milk ricotta (a 15oz container works fine also)
- 1 large egg
- 2 ounces freshly grated Parmesan (3 cups if grated with a Microplane)
- 1 tablespoon kosher salt (Diamond Crystal brand) or to taste
- ½ teaspoon black pepper
For shallow frying (optional):
- enough lard or other frying oil to shallow fry the meatballs
Instructions
- Whisk together the ricotta, egg, parmesan, salt and pepper in a large bowl until thoroughly combined. Add the beef and pork then knead/mix thoroughly until completely combined (about 5 minutes).
- Wet your hands with cold water then roll the meat mixture into 18-20 meatballs (each a little larger than a golf ball), arrange on a non-stick or parchment-lined baking sheet and freeze for 1.5-2 hours.
- If shallow frying (optional): heat lard or other frying oil in a high-sided pot to 375°F, then shallow fry the frozen meatballs (working in batches if you need to) for 5-6 minutes—flipping halfway through (you can also bake them at 450°F for 20-30 minutes).
- Finish cooking the meatballs (or cook them directly from the freezer) by simmering them in a sauce (see notes) of your choice for at least 45 minutes (or 1.5-2 hours if you’re cooking them from frozen). You can lightly simmer them on the stovetop or braise them (covered) in the oven at 300°F for 2-3 hours (my preferred method).
Notes
Net carbs: 2.6g for 3 meatballs
These meatballs are neutral and versatile enough to be used with more than just classic marinara. You can also simmer them in your favorite broth or just about any other sauce.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Keywords: keto meatballs recipe, low-carb cooking, ketogenic diet