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A close-up shot of succulent low-carb Italian meatballs, showcasing their tender texture and browned exterior.

Keto Italian Meatballs (That Are Actually Juicy!)

These Keto Italian Meatballs are incredibly juicy, flavorful, and easy to make! Using a secret combination of pork rinds and parmesan, they hold together perfectly without any breadcrumbs for a satisfying low-carb meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings (4 meatballs each)
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef 80/20 recommended
  • 1 lb ground pork
  • 1 cup finely crushed pork rinds
  • 1/2 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 3 cloves garlic minced
  • 1/4 cup onion finely grated
  • 1/4 cup fresh parsley chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • 1 Large Mixing Bowl
  • 1 Baking Sheet
  • 1 Parchment Paper

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, add the ground beef, ground pork, crushed pork rinds, Parmesan cheese, beaten egg, minced garlic, grated onion, chopped parsley, oregano, salt, and pepper.
  3. Use your hands to gently mix all the ingredients until just combined. Do not overmix.
  4. Roll the mixture into 24 meatballs, about 1.5 inches in diameter, and place them in a single layer on the prepared baking sheet.
  5. Bake for 18-22 minutes, or until browned and cooked through. The internal temperature should be 165°F (74°C).
  6. Serve immediately as is, or add to a low-carb marinara sauce and simmer for 10 minutes before serving.

Notes

Mixing Tip: For the most tender meatballs, mix the ingredients with your hands just until they come together. Overworking the meat will make them tough.
Freezer Tip: To freeze, place cooked meatballs on a baking sheet and freeze until solid. Transfer to a freezer bag. They can be stored for up to 3 months.