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Easy Keto Recipes, Meal plans and Menu Plans, Low Carb, Paleo, & Gluten Free Recipes

Keto Recipes ⇨ Keto Dinner Recipes ⇨ Keto Meatballs – Italian Meatball Parmigiana

Keto Meatballs – Italian Meatball Parmigiana

Created By: Mellissa  |  Updated:   |   438 Comments

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This delish Keto Meatballs recipe is an update of my popular low carb meatballs alla parmigiana post from way back. Easy to make and family friendly, these delicious keto Italian meatballs are packed with flavor and boast a legit meatball texture. Being smothered in marinara sauce and melty mozzarella cheese doesn’t hurt either!

The foundation of these Keto Meatballs Parmesan (or Parmigiana if you’re feeling fancy) are obviously the meatballs themselves. Juicy, tender, and full of flavor, a classic italian meatball is a beautiful thing. Unfortunately, finding a decent low carb and keto Italian meatball recipe isn’t easy.

You see, it’s the bread crumbs that usually make meatballs tender – without them you can end up with a dense, chewy mouthful that more resembles a rubber hockey puck than an authentic keto italian meatball. I know because I’ve tried. So what’s a meatball loving low carber to do?

I’m very happy to report that I finally figured out a keto Italian meatball recipe that results in a meatball that anyone’s Italian grandmother (I’m totally guessing here, mine is French Canadian) would be satisfied with! They “meat” (heh heh, see what I did there?) all of the requirements of a good meatball, and won’t bust your carb budget for the day!

In fact this keto Meatball Parmesan recipe is so good that you won’t even miss the pasta and garlic bread. Ok that might be pushing it (read: a total lie), but they are really good, I promise!

Especially when you bathe them in marinara sauce and mozzarella cheese!!! Yes please.

Table of Contents

keto meatballs process shots - meatballs raw before cooking, and shown fried after cooking when they should be dark golden brown.
before and after frying the meatballs

The nice thing is, these keto meatballs parmesan are delicious plain as well, so they make a great finger-friendly lunch on the go. I like to make a bunch and freeze them in bags of 3 – 5 meatballs. If I know I’m going to be out, I can grab a bag out of the freezer and toss it into my purse or cooler bag. A couple of hours later they are thawed, and I can just reach in and eat a few of these Italian keto meatballs, even if I’m driving in my car.

It’s a great alternative to the drive thru, and minimizes your chances of grabbing something that will wreak havoc on your diet or digestive system simply because you’re starving and desperate.

keto meatballs smothered in marinara sauce and mozzarella cheese.

Still, my favorite way to eat these keto meatballs parmesan is to bake them in my easy no cook marinara sauce with a gooey topping of mozzarella cheese on top. If you don’t have time to make your own sauce, there are plenty of decent keto friendly marinara sauces out there – Rao’s is my favorite store bought one.

It’s hearty and satisfying and perfectly keto friendly.

Since even a sugar free marinara sauce does have some carbs though, I spoon about a tablespoon over each low carb meatball, which makes it easier to keep track of my nutrition stats. Any more than that gets wasted in the bottom of the pan anyway.

Same goes with the cheese – you can shred it and dump it on, but most of it will melt into a puddle anyway, so I just slice it and put a piece on top of each gluten free meatball. Then I bake it until bubbly. You can also microwave it if you’re short on time, you just won’t get the nice brown color on the cheese.

Keto Meatballs alla Parmigiana with sauce and cheese and garnished with parsley

The secret to tender keto meatballsis the parmesan cheese, almond flour and water added to the mix. The almond flour bulks up the meatball, the cheese adds flavor and more fat, and the water creates steam when heated, which puffs them up and keeps them tender and juicy.

But don’t take my word for it, give them a try and see for yourself! And do be sure to let me know how they come out – especially if you are someone’s Italian grandmother!! ;)

How to make the BEST Keto Meatballs

Your questions about methods and ingredients answered ↓

What is the best meat for making keto meatballs?

Ground beef is the most common ground meat used in meatballs, but for the best flavor and texture, I prefer a mix of ground beef and ground pork. If you are only using ground beef, be sure to use an 80/20 lean to fat ratio for best results.

You can also make keto meatballs with ground turkey, but I find them to be a bit dry and the taste isn’t as good in my opinion either. Adding a few tablespoons of grated vegetable like zucchini or mushrooms to the mixture can improve both the flavor and the moisture content when making keto meatballs with ground turkey. You can also add a teaspoon or two of heavy cream to the mixture to increase the fat content if using ground turkey.

What is the best gluten-free binder to replace breadcrumbs?

In this recipe I use almond flour to bulk up and lighten these keto meatballs, but you can also use crushed pork rinds with good results – and as an added bonus it will decrease the amount of net carbs by a few grams per serving. I recommend making this substitution if you are making keto meatballs with a nut allergy. 

Can I bake these low carb meatballs in the oven or air fryer?

Yes! You can bake these keto meatballs on a parchment paper lined baking sheet in the oven with excellent results. They will be a little drier and not as crunchy and brown on the outside, but cleanup is easy and when baking them as a meatball casserole with sauce and cheese you won’t even notice the difference. You can also make these meatballs in the air fryer by simply following the instructions for your model with any meatball or burger recipe – mine takes about 10 minutes. 

What can I serve as a side dish for Italian meatballs instead of pasta?

If your family isn’t eating keto or gluten free, then you can serve these low carb Italian meatballs with pasta for them and  spaghetti squash, zucchini noodles, or even konjac noodles or palmini noodles for yourself. It’s so filling as a casserole that I’ve even eaten these keto meatballs without a side dish.

I’m also not above enjoying them over a pile of cheesy cauliflower polenta – and while it may sound weird to do that with a sauce containing tomatoes, it’s surprisingly tasty and satisfying.

More Keto Meatball Recipes

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Keto Meatballs Parmesan with melted cheese

Keto Meatball Parmesan – Low Carb

★★★★★

5 from 241 reviews
  • Author: Mellissa Sevigny
  • Total Time: 55 minutes
  • Yield: 15 two-inch meatballs 1x
  • Diet: Diabetic
Print Recipe

Description

A delicious keto Meatballs Parmesan recipe that the entire family will love!  Low carb, Atkins, gluten free and kid friendly!

Ingredients

Units Scale
  • 1 pound ground beef (80/20)
  • 1/2 pound ground pork
  • 2 tablespoons fresh parsley, chopped
  • 3/4 cup grated parmesan cheese
  • 1/2 cup almond flour (or crushed pork rinds)
  • 2 eggs
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon dried onion flakes
  • 1/4 teaspoon dried oregano
  • 1/2 cup warm water
  • 1 cup easy keto marinara sauce (or any sugar free store bought marinara)
  • 4 oz mozzarella cheese

Instructions

  1. Combine the ground beef, pork, parsley, parmesan, almond flour, eggs, salt, pepper, garlic powder, onion flakes, oregano, and water in a large bowl and mix well.
  2. Form into fifteen 2″ meatballs.
  3. Bake at 350 degrees (F) for 20 minutes, OR fry in a large skillet over medium heat until cooked through.
  4. Pro-tip – try frying in bacon grease if you have any – it adds another level of flavor. Frying produces the golden brown color shown in the photos above.
  5. Place all of the cooked meatballs in an oven safe dish.
  6. Spoon approximately 1 tablespoon of marinara sauce over each meatball.
  7. Cover with approximately 1/4 oz of mozzarella cheese each.
  8. Bake at 350 degrees (F) for 20 minutes (40 minutes if meatballs are frozen) or until heated through, and the cheese is golden and melted.
  9. Garnish with fresh parsley and serve hot.

Notes

Approx nutrition info per “naked” meatball: 121 cals, 8g fat, .7g net carbs, 11g protein

Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 1.7g net carbs, 12g protein

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Meatballs
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 3 meatballs with sauce and cheese
  • Calories: 453
  • Fat: 27g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 36g

Keywords: keto Italian meatballs, low carb meatballs, keto meatballs

Need more low carb dinner ideas? Check out this post of delicious keto dinner recipes the entire family will love!

Reader Interactions

Comments

  1. Karen says

    Very good. I made a few changes due to preference and availability of ingredients. I used all 85/15 ground beef, no parsley because I don’t like grass clippings in my food 😜, 1 tsp each of garlic and onion powder, 1/4 cup of heavy cream + 1/4 cup water, and I threw in 2 tablespoons of hemp hearts because I am looking for ways to use them up. Used almond flour and fried in bacon grease. Love all the parmesan cheese in this recipe! Thanks for sharing.

    ★★★★★

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  2. Norma says

    Almost didn’t comment since there are so many on this recipe, but we enjoyed these meatballs so much I had to put in our endorsement. Used local farm beef and hot Italian sausage for the pork (both pretty lean). Happened to have some 1/2 cup measurements of Rao Marinara left in the freezer from when I made your yummy Stuffed Portobellos so used that instead of making your sauce. Baked rather than fried as I was in a hurry but next time will try the bacon fat suggestion. These are so delicious! Best meatballs we’ve ever had!

    ★★★★★

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  3. Emily says

    These are some of the best meatballs I’ve ever had. Skipped the parsley cause I don’t have time to do that added step, and I totally forgot the water. They still turned out great. I made mine in the oven. Thank you!

    ★★★★★

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  10. Muriel Rice says

    I’ve been looking for a good keto meatball recipe. I knew to come here to find one that would also be easy. Thanks!

    Reply

  13. Pattie says

    Delicious and just as easy as can be to mix up a batch. I love flavored pork rinds so I use them as binder in any KETO recipe that calls for flour or any kind of Panko crumbs.

    ★★★★★

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  14. Esme says

    These are so delicious, it’s hard not to eat them all! This is truly a company worthy meal. Add some keto pasta (shirataki or hearts of palm linguine/fettucine), a green veggie or salad, and you have a meal fit for your loved ones in no time. They will LOVE it!

    ★★★★★

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  15. Esme says

    These are so delicious, it’s hard not to eat them all! This is truly a company worthy meal. Add some keto pasta (shirataki or hearts of palm linguine/fettucine), a green veggie or salad, and you have a meal fit for your loved ones in no time.

    ★★★★★

    Reply

  22. Jessica says

    Love these meatballs and the sauce! I’ve been making it for years. This sauce is definitely my favorite homemade marinara. It’s so easy and flavorful.

    ★★★★★

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  23. Kathy says

    This is my go to recipe when I don’t know what to have. I make these weekly and they’re always a hit. I haven’t come across a single recipe that I haven’t loved!

    ★★★★★

    Reply

  27. Joe Shmoe 330 says

    On my 4th Batch of these delish meatballs. Recipe is great as is; I did change a few things for my specific tastebuds!
    Tripled the amount of garlic powder.
    Added 2 tablespoons of fresh minced garlic.
    Used 1 grated fresh onion instead of flakes.
    Omitted the salt.
    The pro tip of frying in bacon grease…key factor!
    Thank you so much!!

    ★★★★★

    Reply

  29. Tara Enright says

    I love a good meatball recipe and these look so yummy. I love parmesan so this would be yummy for me and my family.

    ★★★★★

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  33. C.O. says

    I like this with the pork rinds and a dash of hot sauce. Love that they can be frozen and added quickly to dishes, or eaten alone or on a salad or sammie.

    Reply

  39. Susan says

    Super fast, super tasty. I did mine in the oven on parchment.
    I also used pork rinds as I like the way they turn out when I use them.

    ★★★★★

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  43. Becky says

    So Tasty and easy week night meal!! A hit with my grandkids. Did sub pork rinds for the almond flour.

    ★★★★★

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  44. kkp says

    I haven’t made them yet but they are on my list for this week. They look great and will fit in with holiday eating.

    ★★★★

    Reply

  46. Sarah says

    I love this recipe! I have made it multiple times. I enjoy making an extra batch (cooked) and putting them in the freezer for a quick dinner on busy week nights.

    ★★★★★

    Reply

  47. Brenda Reed says

    This is, with out a doubt, my favorite go to meatball recipe. We love them served all by themselves with a marinara.

    ★★★★★

    Reply

  48. Tammy Lee says

    I make a big batch of these each month and keep them in the freezer. They are awesome to have for nights when you don’t feel like cooking! Love ‘em!

    ★★★★★

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  58. karyn harding says

    Its a “go to” meal here at my house. My hubby has no clue that its Keto and I never tell my friends its anything other than a really yummy favorite recipe of mine. Now I’m getting hungry!

    I have to admit that I LOVE all of your meatballs, except I haven’t tried the spam ones …yet!

    ★★★★★

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  59. Ron says

    I made a double batch and froze the extras. Easy dinner to throw in the oven directly from the freezer. Very tasty.

    ★★★★★

    Reply

  61. Annie Bakaleinikoff says

    I keep coming back to these! They are just so perfect, easy to make, and delicious that I make them again and again. Thank you!

    ★★★★★

    Reply

  73. Marilyn Sweeney says

    I haven’t yet made these meatballs, but make her Chicken Piccata meatballs on a regular basis. They are delicious as are her other meatball recipes.

    ★★★★★

    Reply

  74. Julie says

    Keto comfort food at its best. I usually sub ground chicken or Turkey for the beef and pork, but otherwise follow the recipe. Perfect with a salad or roasted veggie side.

    ★★★★★

    Reply

  79. Mia says

    This recipe as are all of Melissa’s meatball recipes is fantastic, full of flavor, and easy to make. They are also so versatile. The pork rind is a flavorful alternative to hemp seeds.

    ★★★★★

    Reply

  80. Jen F says

    So delicious! I’m the only keto-eating member of family, but even my picky kids and carb-loving husband enjoyed this recipe.

    ★★★★★

    Reply

  84. Carol Anne says

    Kind of my favorites! I double or triple the recipe so that I always have some Parmesan Meatballsin the freezer, ready to heat and eat!

    ★★★★★

    Reply

  87. Nancy Parker says

    When the Carb Monster in your head wants spaghetti and meatballs…honestly, this satisfied it for me. In the end, I did not miss the noodles. I served with a simple salad with Italian dressing; the husband and I both loved it! It will be a regular in the rotation.

    ★★★★★

    Reply

  88. Robyn says

    Fabulous meatballs, Mellissa! Thank you for creating and sharing. Like all of your recipes, I followed this meatballs recipe to T. Wow, so delicious! Made your marinara sauce as well and served with zucchini noodles. My husband and I devoured it all. I make it quite often. While both my grandmothers were also French Canadian, we grew up in Montreal surrounded by amazing Italian cooks. These women from the old country, as they called it, would be thrilled with this recipe as well. Brava! 💕

    ★★★★★

    Reply

  95. JoDeen Baker says

    Every recipe of Mellissa’s that my family has tried has been really good and repeated many times but this one is my favorite. I love a good meatball and these are delicious!

    Reply

  98. Kathy says

    Very good, but my go-to is Mellisa’s instant pot meatball recipe. I make a double batch to have another meal in the freezer

    Reply

  101. Brandy says

    Amazing recipe. I love these meatballs. I always have some made up and in the freezer. My family eats them on pasta when we have them because they don’t do Keto and they love them. I love them. Having them on hand (in the freezer) helps me stay on track and have something tasty and delicious so I stay on track.

    ★★★★★

    Reply

  104. Wendy says

    This is one of my favorite recipes & so versatile too!! Great as a casserole or as a sandwich or on top of egglife egg wraps & keto pasta! I love your recipes!!

    ★★★★★

    Reply

  107. Libby says

    This recipe is the best. I’ve been making them for months now. In fact, I make a them and keep them in freezer bags so I can pull out what I need for dinner. They are fantastic for meatball sandwiches on KETO rolls. Thank you.

    ★★★★★

    Reply

  108. Lori says

    These are seriously amazing – thank you! We’ve been eating low carb for several years now and I can’t believe I didn’t come across this recipe before, given that I’ve made so many of your other recipes. Frankly, I think I had given up on ever having a delicious, tender low carb meatball. The inclusion of warm water in the recipe is genius. Seriously folks, try this one.

    Ground pork can be a little tricky to find here, so I subbed Italian sausage (and cut the added salt down by half) and it was great. I’m taking them to my MIL’s house, and she will never know they’re low carb.

    ★★★★★

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  109. Illape says

    These as really good! my husband did not notice that these are keto, he even said to make them again..thank you!

    ★★★★★

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  111. FREIDA says

    We had these last night and they were delicious. We have recently started following a low carb diet to try and get my blood sugar under control through diet rather than medication (I ended up in the ICU from one of those diabetic meds they advertise with all the side effects and am finally taking things seriously). Not only were they yummy, they did not spike my blood sugar. We had them with zoodles. Thank you for the great recipe. I am already eying some of your other recipes. Who knew there were so many yummy sounding meatball recipes!

    ★★★★★

    Reply

  113. Cheryl Gentry says

    I’ve been using this as my go-to meatball recipe for several years now, and everyone loves them!! I have made them several different ways, usually using hot Italian sausage instead of just ground pork. I have used cilantro instead of parsley, or neither if I’m out when I decide to make them. They are absolutely delicious no matter what! Even people who aren’t doing keto/gf say they are the best meatballs they’ve ever had. I am SO happy that I ran across this website, because there are other recipes here that I love as well. But these meatballs, well, they just cannot be beat!!!

    ★★★★★

    Reply

  114. Misty Mills says

    SWEET BALLS OF MEAT!! These are AH-MAY-ZING!! Def a new favorite recipe to work into my regular menus!

    ★★★★★

    Reply

    • Lianna says

      Yes, I’ve made these and they are delicious! I’ve also found that adding some almond flour is ideal to make meatloaf without using bread crumbs. The almond flour adds the perfect mouth texture so it doesn’t just taste like a hunk of meat, but something smooth and tender.

      ★★★★★

      Reply

  120. Suzanne Adams says

    I love this recipe, I make it all the time. They are an easy meal to make for one and freeze the extra. Sometimes I change the seasonings up for a change.

    ★★★★★

    Reply

  122. Karen says

    I love this recipe! I’ve struggled to find a good meatball recipe. Thank you! Can wait to see how versatile I can get with these meatballs!

    ★★★★★

    Reply

  126. Stacey Johnson says

    This recipe is so easy and tasty! My family loves it on pizza. I slice the meatballs up and add to pizzas. Delish!

    ★★★★★

    Reply

  128. Christine S says

    I love fresh meatballs. I make these with pasta for my family but I happily enjoy these by themselves! Thanks for the easy and yummy recipe!

    ★★★★★

    Reply

  131. Heather says

    My 16-yo daughter, who does not like meatballs, will happily eat these Italian-flavored, parmesan-infused, cheese-covered balls of deliciousness. They are so good! I love them, too. :)

    ★★★★★

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  136. Angela says

    My husband detests pork panko so I bought some Kiss My Keto zero carb breadcrumbs. Used sparingl—for lo, they are very dry—they have great bonding power for meatballs and meatloaf. I love love love your meatball recipe!

    ★★★★★

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  148. Ashley says

    This recipe is so delicious and easy to make! Perfect combo! Especially when it keeps my Keto diet on check and my family’s tummies happy too! Thank you for all you do!

    ★★★★★

    Reply

  149. Anne Marie Carter says

    My son is following a keto diet and I am always looking for new recipes that can replace the ones that I have made in the past. These meatballs look delicious.

    ★★★★★

    Reply

  155. Dee Que says

    Your meatballs are the best! Thank you!
    I’ve got to say that I love that you write as if we were friends and having a chat. It’s so warm and comforting.

    Reply

  161. Sandi Peters says

    THE BEST MEATBALLS! I love a recipe that works for everyone, regardless of there diet preference. Awesome for company :)

    ★★★★★

    Reply

  165. Marguerite says

    A family favorite! Love when a recipe satisfies my carb loving kids as well as those of us who are watching our carbs. Makes meal time easy.

    ★★★★★

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  168. Patricia says

    I LOVE all your meatball recipes, but this one is very yummy as I’m partial to Italian anything. DELISH.

    ★★★★★

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  176. LeAnne says

    I love this recipe! I’ve made it many times over the years and my husband still has no idea it’s keto! 😄

    ★★★★★

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  177. Lori Engel says

    I love that you can literally use any combination of ground meat in making these meatballs. They reheat well. I like to make them in prepping for the week. Super easy lunch option!

    ★★★★★

    Reply

  186. Susan Hanemaayer says

    These meatballs are easy to make so I always make 2 or 3x the recipe and freeze the rest. One way I’ve used them frozen was to put it in the crock pot along with spaghetti squash (cut hamburger way) seeds removed and placed cut side down along with 2 cups of marinara sauce. Leftovers can also be frozen for another meal. These meatballs are full of flavour and my non keto kids enjoy this meal too.

    ★★★★★

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  189. Whit Meier says

    Loved this recipe using both pork and beef! Makes it very authentic tasting!
    Rather than doing 2inch meatballs I did 1inch and it still went off without a hitch! Great recipe!

    Reply

  190. Jane says

    I love a good meatball and this recipe does not disappoint. I usually make extras up and freeze the meat. It makes a great tasting, nutritious meal for the family.

    ★★★★★

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  193. kathy Lowe says

    These look delicious and I will be making them. The changeups and ideas for flavor additions from your readers are also interesting. This will be a fun thing to make over riced cauliflower or keto noodles.
    Thanks so much!

    Reply

  194. Brenda Lovell says

    It’s so hard to choose afav. Melissa’s recipes all make the mark. I have both cookbooks and wishing for a new one. This recipe is another awesome recipe…

    Reply

  196. Tara Enright says

    Now I love a good meatball and I haven’t had meatballs in forever as a side dish dinner or as meal. I think I will be making these at some point this week. I love cheese and I never actually had a Meatball Parmigiana before.

    ★★★★★

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  197. Bethany says

    Love these. I use them as a portion control when I want meatloaf for dinner. Make a batch, keep out a few and freeze the rest.

    ★★★★★

    Reply

  200. Carmen Smith says

    This Meatball recipe sounds and looks good. I am going to make it today! Thanks for sharing all your knowledge.

    ★★★★★

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  202. Jennifer says

    Love making these and freezing leftovers. Great to whip them out and have a great meal ready in minutes. Family loves them.

    ★★★★★

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  209. Lori A. says

    Delicious! You can’t go wrong with a simple but flavorful dish like this!
    After reading some comments, of course you can always adjust to your preferences but the recipe is great as it is, too!

    ★★★★★

    Reply

  212. Becca says

    I love all of Melissa’s meatball recipes. I also enjoy that I can easily switch from a meatball to a meatloaf if I’m short on time!

    ★★★★★

    Reply

  213. Alisa Petrisch says

    Love these with Marinara sauce and mozzarella cheese , I sometimes form the cheese inside the meatball as a tasty surprise too.
    Delicious!

    ★★★★★

    Reply

  223. Ouida Stokes says

    Easy to make, great flavor and my hubby ate his over spaghetti and loved it, he is not on keto

    ★★★★★

    Reply

  225. Bonnie McNeely says

    I am so going to make this. I think I could actually get my baby sister to eat this!!!
    THANKS!

    ★★★★★

    Reply

  226. Angela says

    These were delicious! My teenagers even opted to skip their Whataburger day for these! The leftovers reheated nicely.

    ★★★★★

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  237. Brenna says

    Delightful meal! I used Pork Panko and gave it all a nice bake in the oven with a broil to brown it at the end and served over spaghetti squash. Absolute yum times, people!!

    ★★★★★

    Reply

  238. Jason B says

    I made this recipe last night. I had made meatballs before that require searing and marinara sauce that required cooking separately. Now I know that I can put them all together in the same pot and cook them at the same time. Apart from the prep time it took about 25 mins to cook in my Ninja Foodi (including Pre Heat and Natural Release time). I made a couple of subsitutes and additions to the recipe (I put the mozzarella in the meatballs instead of on top). I used Italian Pasatta in the Marinara sauce because I’m based in the UK and that easy to get). I just started a Keto diet and this is so good I could eat it for every meal. Great recipe! I’m going to make it again soon.

    Reply

  241. Mary Besa says

    I don’t usually write comments and gives rating. But I can’t hold myself, to thank you for this amazing recipe. This meatballs is perfect! We all love it!

    ★★★★★

    Reply

  242. Mary says

    I’m making the meatballs right now using ice scooper, they are perfect rounded . I can’t wait to taste this … be back for the taste

    Reply

  243. Mike says

    Oh no I tried this and I think I added too much water, the meatballs were breaking up into many pieces while I was frying them. Next time less water! I also find that almond flour doesn’t still well together when frying.

    Reply

  244. Kelly says

    These meatballs are amazing! I never post comments on recipes but these were so good that I had to share. The flavor and texture were perfect. I did fry them in bacon drippings. And they are excellent the next day, too!

    ★★★★★

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  246. truebliss says

    Made this recipe 4 times so far… Really delicious! Made it also with ground chicken, it needs more almond flour to hold it together but they sure are yummy in my tummy!

    ★★★★★

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  247. Robin says

    Best recipe I’ve tried. I add a little extra seasoning, almond flour, and 1/2 lb of pork to make extra and freeze. I tried pan frying, but prefer the oven. I always use Rao’s marinara and use the extra sauce on zucchini noodles.

    ★★★★★

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  249. Northernmama says

    I see that I commented here two years ago. Still coming to this page and this is now my family’s favorite meal. I follow the recipe exactly as written. Big hit with my family. It’s in our regular rotation. My kids ask for them all the time.

    ★★★★★

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  250. Christine P says

    The best meatballs I’ve ever made, seriously. So moist and flavorful. Yes, fried in bacon drippings.

    ★★★★★

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  251. Jamie says

    Can I use something else other than almond flour? I’m allergic to almonds. I was wondering if crushed pork rinds or coconut flour would work.

    Reply

  252. Leah says

    Sorry, your nutrition info is a little confusing. Is this per meatball or per serving (3 meatballs?) thanks so much, love your site!

    Reply

    • Sian says

      The nutrition info is explicitly stated above. It says PER MEATBALL both with and without sauce & cheese. Per= each. Right below that it lists the nutrition info PER SERVING including sauce & cheese. 1 Serving= 3 meatballs with sauce and cheese, which is 3x the amounts listed above.

      “Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 1.7g net carbs, 12g protein”
      NUTRITION
      Serving Size: 3 meatballs with sauce and cheese:
      Calories: 453Fat: 27gCarbohydrates: 5g netProtein: 36g”

      See how the serving macros are the individual meatball macros x3? How could this be any more “clear”?

      Reply

  253. Bruno says

    Awesome, but my balls were destroyed when I was gonna turn them :( any tips? Looked like they were too “watery”.

    ★★★★★

    Reply

  254. Eman Ottallah says

    Soak the almond flour and parm cheese in half cup of water or milk first then add to meat, and it is not runny at all.

    ★★★★★

    Reply

    • Texasgirl800 says

      This recipe is amazing! So easy to make. It is a little time consuming if you fry the meatballs first, then bake for 20 minutes, then bake again if you add the marina and cheese. But they are so worth the wait! I followed the recipe exactly with the exception of the water amount. I added 1/4 cup water and it was perfect! I made Keto garlic flatbread and caesar salad to go with it. I kept thinking wow this is a diet?! How is this allowed?! I can eat this and still lose weight! Woo hoo!

      ★★★★★

      Reply

    • Tmo says

      Thank you for this recipe. Best meatballs I’ve had. Was completely surprised how good they were. Didn’t use any water. Browned them on skillet then covered them on low to low/medium, to steam them. Came out moist and tender. Also, didn’t bother with the sauce or cheese at end. These will be my go to snacks along with boiled eggs and homemade ranch dip with veggies.

      ★★★★★

      Reply

  255. Erica says

    Followed the recipe exactly and it was delicious! Made it with pasta and the kids made meatball sandwiches with the extra meatballs :)

    Thanks for a great recipe!

    ★★★★★

    Reply

  256. Cat G. says

    My kids wanted to spaghetti and meatballs for dinner so I googled keto meatballs and your recipe came up first. I ended up making your exact recipe with cheese and sauce for myself and my niece, and i just made meatballs in tomato sauce with spaghetti noodles for my kids. My niece and I loved the baked cheesy meatballs. They were so juicy and tasty. My kids gobbled them up too. I love this recipe. I ate mine with cheesy sautéed brussels sprouts. I was so happy with the way this meal came together. Will be making them again for sure! Thank you :)

    ★★★★★

    Reply

  257. Jill says

    These meatballs are delicious. I made mine w/ meatloaf mix (beef, pork, veal). But one thing i’m unsure of is why each of my “baked meatballs are coming out to 5.5 net carbs. I doubled recipe and my doubled batch made 40 regular sized meatballs. I put all ingredients into carb manager app. We’re your meatballs much smaller?

    ★★★★★

    Reply

  259. Amy says

    So delicious! Every one of your recipes I have tried have been wonderful. These meatballs are so good! Thank you.

    Reply

  260. Gayla Pruett says

    These meatballas (and all of Mellissa’s other meatball recipes) are a HUGE hit at my house and a regular go-to. We keep these babies frozen then pop them in the oven on busy weeknights for a delicious, quick dinner.

    ★★★★★

    Reply

  261. Cheryl says

    These are absolutely the BEST meatballs I have ever eaten!!! I made them exactly by the recipe, and I am totally in love with them. I did make them a bit smaller, got about 35 or so, but that’s just personal preference. I could have eaten every single one of them as soon as I took them out of the oven!! I will never use any other recipe for meatballs again. No one would ever know that they are low carb and gluten free!! Thanks so much for sharing this recipe. I’ll be making these on a regular basis for sure!!!

    ★★★★★

    Reply

  263. jacolyn says

    I have them in the oven now. I did brown them in a little bacon grease first. A bit hard to handle as mine were falling apart a bit. maybe I should of eliminated water?? Interested to what everyone thinks when we try them tonight!

    Reply

  264. Kaitlin Richards says

    I hate meatballs with a passion, never ever-EVER would I willingly subject myself to biting into a ball of meat. No thanks. Frankly, I dislike meat as a whole, but when I went keto I didn’t have much of a choice meat wise! I was tasked with making dinner Saturday, something keto, something the family will eat. Including the picky little sister.

    It was a hit! I absolutely adore these! I made it according to the recipe Saturday, but I had no parsley so I used rosemary and Italian seasoning, and no water. Doubled the recipe today, again no water and with my substitutions. I’ve already had around 5. They’re not gonna last as long as I hope! Love these!

    ★★★★★

    Reply

  265. Stephanie says

    I only have 1lb of ground beef. Should I just follow the recipe as is or how much should I cut back in the measurements?

    Reply

  267. Stacey Werner says

    Thank you so much for this recipe! We love meatballs, and since I went to low carb, I have had a hard time finding a recipe that still tasted good and wasn’t dry. These are perfect.

    ★★★★★

    Reply

  269. BetsyRose says

    These are the best meatballs I have ever tasted. Thank you for making low carb keto attainable.

    ★★★★★

    Reply

  270. Lois says

    Loved them! Used 1lb ground turkey and 1/2 ground beef and they turned out great. Never thought to use almond meal, usually grind sprouted bread for breadcrumbs but never again! Newly dx diabetic and your recipes are a godsend! Thank you

    ★★★★★

    Reply

  272. Jacky says

    I made these for my grand children while babysitting for two weeks. Ended up making a triple recipe and freezing them. The kids just loved them and couldn’t get enough! All the adults loved them too! Am going to make them now with pork rinds for my ailing in-laws. My father-in-law can’t eat nuts so I figured that was best. Thanks for all the great recipes!

    ★★★★★

    Reply

  273. Mary B. says

    These are FABULOUS!!! I was a little iffy when forming the balls because they were so moist but WOW. And I an admitted meatball/Italian food snob. I am. I will never use another recipe again. Thank you!!!

    Reply

  274. Christine Anderson says

    First time I made this I missed the part about adding warm water, but they turned out absolutely amazing & my husband loved. I tried making them again tonight & realized about the 1/2 cup warm water. Well, the mix was a soggy mess & would barely form a meatball shape despite measuring everything else exactly. I have no idea what I did wrong, but keeping my fingers crossed they turn out okay. I know next time I probably will omit the water. May I ask why you add it???

    ★★★★

    Reply

  276. Cat says

    These are all sorts of AWESOME!!! I did make a little upgrade, in that I fresh-grated some imported Asiago in place about 1/2 of the Parmesan, and the flavor was nothing short of stellar. Also amped up the flavor by adding about 1/2 a Tb of chicken base to the mix. The meat mix was pretty sticky and not easy to shape, but I found that dipping my hands in cold water and shaking off the excess before rolling them helped considerably. (Normally I use a disher, but I’m not home right now.) Would have never believed that almond flour could so successfully replace bread crumbs if I hadn’t seen for myself. After baking them I steep them in a tomato-basil sauce, and they become permeated with that flavor, and become even softer. I make low carb bread, which I shape into sub rolls, and we have meatball Parmigiana subs. Many thanks for the recipe. What a treat!!

    ★★★★★

    Reply

    • Cat says

      Oh, almost forgot, Melissa. As a matter of fact, I do just happen to be an Italian grandmother to two gorgeous babies!

      The recipe is great, and has all the makings of a proper Italian meatball, but real Italians who learned to cook at the knee of their “Nonna” don’t use garlic powder or dried onion. Only fresh garlic and onions.

      The use of powdered garlic and freeze-dried onions is an invention of “Italian Americans.” In all my time in Italy, I never saw either of those in any kitchens. I’m in my sixties, a classically trained professional chef, and I’ve never once had either in my kitchen. My nonna (who emigrated from Sicilia) would have rapped me on the noggin if I did! Also, she never put either garlic or onions in the meatballs. They derived their flavor from the meats (always a mix of veal, pork and beef) and the cheeses used. Simplicity is the hallmark of genuine Italian cuisine. She taught me that they get the biggest infusion of taste, as well as their soft texture, by being steeped in a flavorful sauce for hours at very low heat, which has been liberally seasoned with both garlic and onions, plus black pepper and a liberal dose of basil. Nonna always said there were no shortcuts.

      And, like always, she was right.

      That said, after making those two omissions, my nonna would have been proud. And THIS “nonna” was also very proud to serve them. The texture was soft, and the flavor spot-on. They want for nothing. But as for how you choose to season them for your own taste? In the words of my illustrious Roman ancestors, “De gustibus non disputandem est.” Which somewhat loosely translated means “There are no meatball cops, so chill – it’s all good!”

      Reply

      • Mellissa Sevigny says

        Cat I completely agree with you about fresh being preferable in every case! However, I made these concessions because so many people don’t mince the garlic or chop the onion fine enough and they end up with unpalatably large chunks in their meatballs. Also, because these don’t use actual bread in the meatball, the garlic powder and onion add a little extra flavor to make them more tasty. And finally, because most people will just use ground beef and not a mix (and sadly today’s meat doesn’t have as much flavor as the meats available when we were younger) the garlic and onion compensate for that as well! In the end, this recipe can be executed by even the most inept of cooks to provide a delicious meal, and that was my goal here more than purism! I’m glad you were able to overlook the exceptions and enjoy them anyway ha ha! ?

        Reply

        • Doreen says

          I do have dried onion flakes and garlic powder in my kitchen. I plan on making these great looking meatballs with a pound of ground beef and half a pound of spicy Italian sausage. My abuela is from Mexico, but always open to new flavors and recipes. Low Carb is hard for me as I’ve grown up on tortillas and beans (sob). Thank You for providing interesting and delicious alternative dishes.

          ★★★★★

  277. Cici says

    Hi Melissa! I noticed that you use dried onion & garlic powder in many of your recipes instead of fresh. Is that due to preference or convenience? Just wondering, as I often replace dried ingredients with fresh (if I have them.) I imagine the swap could alter the chemistry of the recipe, though. What do you think?

    Reply

  278. Melissa says

    To keep my meatballs moist, I chop baby Bella mushrooms very small and throw them in. I’ve also used shredded zucchini. Add a little extra Parmesan cheese & they turn out amazing!

    Reply

  279. Myrmaid says

    Omg! Omg! Omg! I came across this recipe on Pinterest on Friday. I made these last night for dinner and having some leftovers today. This recipe is by far the best Meatball Parmigiana recipe I’ve ever tried and the fact that they are low carb, even better. My boyfriend who is anti-low carb even loved it. This is my new go to recipe. Thank you so much!!

    ★★★★★

    Reply

  280. Sandy says

    Hi Mellissa, Italian mom here, and yes, this recipe stands up to my mother- in-laws! Tough thing to do too. I use a mix of pork, beef, and veal (per the italian way of my family) to make meatballs. Thank you for all your hard work to make my life not only easier but able to sit at the table with them while they eat!
    assolutamente delizioso!

    ★★★★★

    Reply

  281. KalynsKitchen says

    Hi Mellissa,
    Just letting you know I featured these meatballs today in my weekly Low-Carb Recipe Love on Fridays post, which was all about low-carb meatballs today. (And I leave these comments partly so I can tell I’ve featured this recipe, in case I find it again!) Hope a lot of my readers will try the meatballs!

    Reply

  282. Lynda says

    Hi: I see you haven’t commented on this recipe for about a year, but I hope you still check it. Can you tell me (us) how many carbs it would be if you used the pork rinds instead of the almond flour (per meatball)? I’d really appreciate it. Thanks!

    ★★★★★

    Reply

    • Whitney says

      There are FREE nutrition calculator sites where you can enter the ingredients and it will give you the nutrition info. Maybe you could gift us with your answer instead of asking IBIH to gift you with her’s.

      Reply

  283. Krista S says

    I made these for appetizers for family dinner today. They are so delish! I haven’t even put the sauce and cheese on them yet and already I’m sold! I used 93% lean beef and doubled most of the spices. This is going to be my goto recipe for ground beef!

    ★★★★★

    Reply

  284. Carol Napolitano says

    Hi, I see that these meatball are a hit with the gang. I was wondering can you taste the almond flour at all? I never used almond flour, I’m planning on buying a large amount online, instead of going to Whole foods, I think that would be better since I plan on using it for a lot of my cooking now. My grown son and I are just starting, Paleo, low carb, and I want to stock up. I read someone put coconut flour, that would be good if they were more Asian style I think, and someone else put all purpose flour, might as well use bread then. I’m sure with the parm. cheese you shouldn’t taste anything off. Your recipe has got all the key ingredients, like fresh parsley, that makes a big difference in the taste. Sometimes I put chopped black olives, and, or, tiny pieces of chopped pepperoni. I usually would do that because I always use ground turkey for my meatballs. I bought a meat grinder now, so I don’t worry about what I getting in my ground beef. The black olives and pepperoni, would take some of that turkey flavor away, plus it just taste good too. I’m real happy to find your recipes, especially since I’m low carb now, Thanks, so much.

    Reply

  285. Melanie says

    These were Awesome!! My boys couldn’t get enough of them ! I also have to say THANK YOU THANK YOU THANK YOU for all of the time and effort you have put into the recipes, with nutritional information attached and the weekly menus you have posted for anyone to use FREE !!! Seriously you are a life saver and I cannot imagine the dedication it took to make this website , I truly appreciate everything you have done.

    Reply

  286. Kelly says

    I love these meatballs! I have made these at least 3 times since discovering this recipe. They remind me of an Italian dinner my aunt made years ago for my mom’s birthday. My aunt’s late mother-in law was an Italian grandmother! I feel a sense of accomplishment that I now can make delicious meatballs. Thanks – Kelly

    Reply

  287. Ali says

    Hi! I am thinking of substituting nutritional yeast for the parmesan cheese, but have never done that before so I wondered if you had any insight. If not, do you have any other suggestions for making the meatballs dairy free? Thank you!

    Reply

      • Chrissy says

        I cut the dairy & use 1/4 cup Nutritional Yeast. To me, they taste the same as when I made them using the original recipe. FYI One time I went up to 1/2 c and my husband said “Did you do something different his time?” (haha) He still liked them, but we both like the 1/4 c version best.
        I make these every or every other week!
        Just wanted to add this update as I found this comment when I was trying to figure out if these could be dairy free. Melissa, Thank for the recipe & suggestion on how to alter.

        ★★★★★

        Reply

  288. Becky says

    I have now made these 2 times this week. My family loves them! They ate them as meatball subs. I used pork rind flour (ground up pork rinds) instead of the almond flour. These are so good! Thank you!!!

    Reply

      • Tracy says

        I have made other meatball recipes with crushed pork rinds, and they come out really nice and tender. Pork rinds get kind of spongy when they are wet, so it makes for a really nice texture in meatballs. I prefer them over almond flour, because I feel like they get too bulky and kind of tough and chewy (also another recipe). Maybe the water would make a difference? I’m not sure.

        Reply

  290. Misty says

    I made these for dinner as I am trying to prepare healthier meals for my BF and I… I made my own almond flour and all other dry ingredients I pulsed together in my blender.. I added some red pepper flakes and smoked paprika.. They were delicious.. My BF said I am making them every night now haha..

    Reply

  291. Laura says

    Just wanted to say thank you so much for all of the great recipes and info! I really appreciate it. I made the meatballs tonight and they were wonderful, even my kids loved them. Thanks again!

    Reply

  292. Saralyn says

    I made these for the first time the other night and they were so good! Best meatball recipe I’ve ever tried, low carb or not. My family had no idea they were low carb. They just gobbled them up! This will be my go-to meatball recipe from now on. Thanks!

    Reply

  293. Lindsey says

    I made these last night for dinner and they were great! This was the first of your recipes that I’ve tried and now I’m excited for more. I have JUST started this low carb way of eating and I felt so confident last night because of this recipe. I know I can do this thanks in part to wonderful sites like yours. Thank you!

    Reply

  295. Bunnie says

    I made these for dinner tonight. Delicious! I was reading through some of the comments. I thought I would leave a recommendation for a marinara sauce that I love. My favorite is by Bertolli Organic traditional Tomato and Basil

    Reply

  296. Jessica says

    Thank u for the recipe!!! I actually didnt have any almond flour left so i used 1/4c coconut flour and reduced the water to 1/4c and they came out peeerfect!!! Sooo delicious! Thanks again!

    Reply

  297. Vanessa says

    My husband and I made these last night and oh my gosh, were they ever amazing. We used regular all-purpose flour instead of the almond flour, but they still turned out amazing. The parmesan cheese definitely makes a huge different in taste, and all those spices took it over the top.

    We served with a large salad and (of course) garlic bread.

    This one’s definitely being added to my recipe book!

    Reply

  298. kristin says

    Oh boy, I just realized my mistake in my last post. forgive me haha! these are meatballs so the flour is dispersed between them all…duh!

    Reply

    • Mellissa Sevigny says

      Sorry I didn’t get to this sooner, but yes, the almond flour is one of the few sources of carbs in the meatballs and it’s dispersed throughout the recipe! Enjoy, this is still one of my faves! :)

      Reply

  299. kristin says

    These look delicious and im going to make these tonight; however, I am wondering how each meatball is roughly less than 1g carb when the almond flour alone is 12g carb per 1/2 cup. Am I thinking this the wrong way??

    Reply

  300. Meli says

    Just gone done making and eating these. Delicious. I think I even forgot to add the water, but it didn’t matter. They came out soft and perfect. This is the first time I’ve ever made meatballs of any type. I had done meatloaf before with parmesan cheese, but not almond flour. Very good combination. I baked mine on parchment paper; the side against the paper turned out golden brown and crispy like it had been fried. I bet if I’d had the patience to flip them about ten minutes in, both sides would have been.

    I also threw in some chia seeds. Don’t know if they helped, but they didn’t hurt.

    I’m gonna try the almond flour and parmesan trick for sausage balls here one of these days. I’ve never quite gotten my homemade ones to taste as good as frozen ones, but I bet they would that way.

    Thanks for this recipe and all the others. I’ve visited this site a ton since I got back on low carb.

    Reply

  301. Laura says

    Just made these and they’re excellent! Had them over some zoodles (zucchini “noodles”) and Rao’s vodka sauce. Definitely created a great “spaghetti and meatballs” experience! Thanks!

    Reply

  302. Suzie says

    Thanks you so much for sharing this recipe! I made them for our annual super bowl party and they were a HUGE hit! So delicious tender and moist! I will be making these on a regular basis as my husband are eating low carb and wheat free! Thanks again :)

    Reply

  303. Jenn says

    What a great recipe! My only slight mishap was that for some reason my brain refused to acknowledge the one and the decimal in front of the five where the recipe calls for 1.5 lbs of ground beef, so I mistakenly thought it was asking for FIVE POUNDS! I thought this was a bit strange but kept re-checking and I just did not see the 1. in front of that 5 until after I’d already put them in the oven! Fortunately I caught this soon enough to pull them out and adjust, but it’s a good thing these meatballs taste great, because I am going to be eating them for a while.

    Reply

  304. vanessa says

    These were kind of disappointment for me. I’m not sure why, but I fried them in olive oil in a dutch oven pan, and they would not brown, they stuck to the pan horribly, and essentially fell apart in the pan. ;(

    Do you use a nonstick pan for frying?

    Reply

    • vanessa says

      Whoops – just saw your earlier comment about using a nonstick pan. Wish I read that before I started cooking…!

      Reply

      • Mellissa Sevigny says

        SO sorry Vanessa! What a bummer! :( I hope that you’ll try again so that you can have them at their best! You can also bake them which is easier, but you don’t get the yummy crust on them – still great though!

        Reply

  306. sp says

    Love these! I was so eager to make them I found out I forgot the eggs and the water and they are still delicious! Can’t wait to try them with ALL the ingredients!! Thanks!!!

    Reply

  307. Emily says

    Hi, I was wondering about using egg whites instead of whole eggs? Would that bring the calories down some? Thanks! I’m excited to make these :)

    Reply

  308. Sandy says

    I am planning on making these tonight! They look awesome! I am not the best at frying though- how long did you fry them for? and did you use pam to coat the pan? Thanks! I’ll let you know how they turn out!

    Reply

    • Mellissa Sevigny says

      This is one of my favorites Sandy! I would fry them in a nonstick pan in a bit of olive oil – if they are sticking, just add a little more oil to the pan. Depending on how large you make them, it’s about 3 – 4 minutes per side of frying, then they should cook the rest of the way through in the oven! Hope you like them!

      Reply

  309. Katharine says

    These were amazing!! Kids loved them too. I had them with spaghetti squash….kids & hubby had gf spaghetti. I made them in the oven and they did leak, but that seems to happen with every meatball I bake. Didn’t detract from the flavor! So excited for leftovers tomorrow. :) next time I’ll do a double batch so I can have lots of leftovers!

    Reply

    • katharine says

      Had to add another comment….I made them again but without any dairy – I left out the parmesan cheese and didn’t top with cheese either. I had to add a smidge more almond flour and a little less water but the flavor was still fantastic!!! I cooked for 20 minutes at 350… flipped them over and topped with marinara. Then 10 more minutes in the oven. Yummy! Kids loved them too.

      Reply

  311. Haleigh says

    These were so delicious! I served the meatballs with leftover homemade marinara sauce and zucchini pasta and they were a real hit with the whole family. The only thing I tweaked was adding some chopped yellow onion. I will definitely be making them again. Thank you for the wonderful recipe!

    Reply

  313. Luana says

    Melissa, you are a girl after my own heart: I love meatballs, too. I discovered years ago on Atkins that meatballs and meatloaf without breadcrumbs just taste like a hunk of meat. Yuk.

    I put almond flour in meatballs, also about 1/2 of a small zucchini (grated), and about 1/4 cup grated Parm or Romano. They come out with a nice soft mouth-feel, just like a meatball made with breadcrumbs, and I do the same with meatloaf.

    I am loving what I’m seeing so far with your meatball recipes and everything else here. So glad I found your site!

    Reply

  314. Jennifer says

    I just wanted to clarify before I make these tomorrow night – you bake the meatballs for 20 minutes…..then add the Mariana and cheese and bake for an additional 20 minutes, correct?

    Reply

    • Mellissa Sevigny says

      Give or take – it’s mostly important that the meatballs are cooked through and that the cheese has melted. If you are baking them, taking them out hot and putting the sauce and cheese on and then putting them straight back into the oven, it may only take 10 to 15 minutes to get the sauce hot and the cheese melted. Enjoy!

      Reply

  315. Renee Patrick says

    Thanks for the great recipe. I made them without the almond flour and water and they were perfect. Thanks again. I’m really into meatballs.

    Reply

  316. Susan says

    I was wondering about the nutrition info. The serving size is listed as 3 meatballs but the info says per meatball. If it is per meatball that is going to increase all the amounts by 3.

    Reply

    • Mellissa Sevigny says

      Sorry for the confusion, but since some people will just eat one, or 4 or 5, it’s easier to list the content per meatball so people don’t have to divide by three and then multiply by however many they are actually eating.

      Reply

  317. tamatha says

    I have one for easy marinara no one else chimes in, preheat oven to 350 cut little cherry tomatoes in half (or don’t cut) drizzle with 1/4 or so cup of olive oil. Season with garlic, oregeno and salt, bake for 30 min. Then puree in the blender.. yummy yummy. And Easy!

    Reply

  318. Sheila says

    Tried these tonight using the meatloaf meat mix. (beef, veal, pork) Had to add just a little ground flax seed to firm it up a little as my meat mix was very loose. They were awesome! So flavorful and tender! Thank you. I just wish I had made more!

    Reply

  319. Melanie says

    Would you share your recipe for marinara sauce? I have still not found one from a jar that I like. Thanks!

    Reply

  320. Tammy Howell says

    Love these! I have a lap band and I really appreciate this recipe b/c of the great protein and low carb aspect. Also, because I can package them individually for a great snack when I need a bit of “real food.” I used your exact recipe except I didn’t have fresh parsley. I used a bit of dried instead.

    Reply

  321. Lisa says

    HI Mellissa – just made these. WOW – how delicious??? One question: i baked the meatballs and the parmesan sort of leached out of them forming little cheesy pools around each meatball. They are still very moist and tasty, but I wondered if this was normal for the baking option…? If so i might fry next time so i dont lose the cheese :)

    Reply

    • Mellissa Sevigny says

      Hey Lisa, yeah it’s too bad that baking causes the cheese to leak out! I think the high heat of frying sears the outside and keeps the cheese in which is nice. Baking works if you don’t have the time to stand over a pan frying them but I do prefer frying honestly! Glad you still enjoyed them though!

      Reply

  323. Gretchen @gfedge says

    I made these with ground turkey, used extra garlic and oregano, and because I’m lazy and the meat was pretty lean I added a tablespoon of nitrate-free bacon grease to the mixture and then baked them in the oven. I loved them and my husband declared this recipe a keeper – quite a tribute as he has always been proud of the ones that he makes. Thanks for sharing your great recipes.

    Reply

  325. Rachel says

    Made these today, used flaxseed meal because i didnt have almond flower. They are delicious, even my picky boyfriend liked them. The only problem is that i ate way too many!

    Reply

  327. Karyn says

    Made these tonight and they were great! The kids ate them up- an added bonus. Thanks for sharing the recipe!

    Reply

  328. Sinea Pies says

    This looks sooo good. Almost carb free? Even better.
    Found you on pinterest. Repinning and featuring your post, as well, on my blog hop this week. Come on over for Wonderful Wednesday Blog Hop, OK?

    Reply

  330. Jennifer says

    These are fantastic. I used a pound of ground beef and a pound of season pork sausage – changed up the seasonings (just a bit!) and these are definitely the best l/c meatballs we’ve made – just as good (better?) than the conventional ones we used to make with bread. We pan-fried them in a bit of leftover sausage fat, along with a good bit of bacon fat… then added jarred marinara (Costco’s brand is a good one) and spiral-cut zucchini. Absolutely wonderful! :)

    Reply

  331. Alyssa says

    I’m going to make these tonight. I’ve made meatballs before, but I’m really excited to have a gluten free version now. I just wanted to clarify that the nutrition info is per meatball and not per serving. Just double checking because 11 grams of protein seems high for just one meatball. If it is correct, that is awesome. I always need more ways to get protein in my diet.

    Reply

    • Mellissa Sevigny says

      Hi Alyssa – hope you like them! 11g of protein per meatball is correct (I had to go back and check just to be sure!) The reason it’s so high is that the meatball is made of not just the beef, but also the almond flour, parmesan and egg which are all great sources of protein as well! Enjoy! :)

      Reply

  332. Katy says

    I love meat balls! Thank you for your recipe. What a great idea to put the cheese on top. I usually put it inside the meat ball. I will be making these tonight!

    Reply

  333. tamatha says

    Well, these were wonderful. I am no ones Gramma, yet. But I am Italian, so my family is very used to my big elaborate dinners. These meatballs were really great. Perfect taste. First time working with almond flour. (Not the last). I served them with some dreamfields spaghetti for the kids, (I did not partake) and a nice big salad with oil, to go with my meatballs.
    We are 2 for 2 here. Cant wait to taste what we’re going to make next!
    Thanks Mellissa, I’m really glad I found your site and thanks for sharing.
    -Tamatha

    Reply

    • Mellissa Sevigny says

      Thanks for the feedback Tamatha, and I’m so glad they were a hit with the whole family!!! I’m glad you found IBIH too and I hope you enjoy the rest of the recipes just a much! :)

      Reply

  334. melanie says

    I am new to the low carb lifestyle and wonder if I can use flax meal? I have never used it and am not sure when I should or should not use it. Thanks!

    Reply

    • Mellissa Sevigny says

      You could, but flax meal has a very strong flavor that some people have a hard time with. I would say experiment and find what works for you. If you don’t mind the flavor and the texture works, then flax is zero net carbs so always a great alternative to almond meal in a recipe like this.

      Reply

  338. Jemma says

    I made these for my tea tonight and they were delicious! They’ll be on my regular meal list from now on :) thank you!

    Reply

  339. Suzanne M says

    I make a meatball recipe very similar to this but without the almond flour. (Only because I never thought of it.) I just add a bit more parmesan cheese and a little less water. Sorry, I never measure anything. They are very tender and taste great. But I think I will try the almond flour next time just to compare.

    Reply

  340. April says

    I second the request for a recipe that doesn’t use almond flour! I worry coconut flour would dry them out too much- maybe crushed pork rinds?

    Reply

    • Jenny says

      Ugh…I’ve made these with coconut flour…you do not want coconutty meatballs…trust me. You CAN taste it, and will wind up throwing the leftovers out!

      Go with pork rinds instead.

      Reply

  341. Cathy says

    How about using bison? I have been experimenting with ground bison to lower fat in my diet. So far just using it for “hamburgers”.

    Reply

  342. Karla says

    Thanks for this recipe, I am eager to try it. I’ve done a meatball mixture (for stuffing in cabbage leaves) using riced cauliflower. It added a lot of tenderness and was pretty darn good!

    Reply

    • Mellissa Sevigny says

      We grew up on stuffed cabbage leaves and I’ve been wanting to experiment with cauliflower in place of the rice! Good to know that it works – thanks for sharing! Hope you like the meatballs!

      Reply

  343. Vivian says

    This is so timely…I have been trying to achieve a juicy soft meatball in a non-grain way (ie. no wheat/oat crumbs)…I tried adding cooked quinoa to the mix but it turned out rock-hard and very dry. I will try this next. Thanks so much for your experimenting on our behalf.

    Reply

  344. Brad says

    This looks fantastic, thank you. Your photography is amazing. Is there a packaged marinara that you recommend, or should I make it myself?

    Reply

    • Mellissa Sevigny says

      Thanks so much Brad! I usually make my own, but there are some jarred brands that are not bad carbwise. Unfortunately for your wallet, it’s usually the more expensive brands like Rao’s that have the lowest carbs. The cheaper brands usually contain high fructose corn syrup or sugars to make up for the poor quality.

      Reply

      • Laura says

        I use Classico brand sauce from walmart. Its a really simple sauce, and doesn’t have sugars or soy anything either!

        Reply

      • Asilem says

        Just thought I would mention that Mezzetta Napa Valley Bistro Marinara sauce has 4 net carbs per 1/2 cup. It costs about 4 bucks and is really good! It’s gluten free and has an amazing ingredient list! This is right off the back; Imported Plum Tomatoes From Italys San Marzano Region, Locally Grown Fresh Basil, Fresh Garlic, Fresh Onions, Imported Italian Olive Oil, Sea Salt And Freshly Ground Pepper.
        I can find this at Albertsons, Walmart and our local IGA. Its $4 less than Rao’s and only 1 more carb!

        Reply

      • Christy says

        I know I’m a little late to the party but Publix Premium tomato basil pasta sauce has NO added sugar, and it’s only $2.50 per jar! Can’t wait to to try this recipe tonight in celebration of National Meatball Day – which, IMHO, should be every day! :)

        Reply

    • Mellissa Sevigny says

      I will turn almost any protein into a meatball at some point! Any of those will work – but if you use really lean ground turkey or chicken they won’t be quite as tender from a lack of fat. Still good though! Enjoy!

      Reply

  346. Melanie says

    I would love to try this recipe but I’m allergic almonds and other nuts. Do you think coconut flour could work, instead?

    Reply

    • Mellissa Sevigny says

      You could try it – I would only use 1/3 of a cup though so it doesn’t dry it out too much – or add a little more water to the mix. Let us know how they come out if you try it!

      Reply

      • karma says

        I’ve actually replaced the almond flour with golden flax meal and had pretty awesome results…they’re definitely a little denser, but the friend I was cooking for had a nut allergy and I didn’t want her to miss out.

        Reply

    • sharon says

      This recipe sounds very similar to my own. With exception that I use crushed Rice Crispy Cereal in it. I also use the crushed Rice Crispies in my meatloaf recipe as well:P It holds them together and keeps them so moist and tender. Everyone thinks I have some secret ingrediant in my recipes but its just that crushed Rice Crispies;)

      Reply

      • Mellissa Sevigny says

        Rice krispies – cool idea! I’ve used instant potato flakes in my gluten free meatballs before I went low carb, but never even thought of rice krispies! I bet there are lots of other uses for them too…

        Reply

    • Judy says

      You could use finely crushed “regular” flavor pork rinds instead of the almond flour. Even if you don’t like pork rinds, you can’t tell they are in there.

      Reply

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