Yummy Keto Meatballs Italian Recipe

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I’ve been on either a low carb or keto diet since the first of the year and baked meatballs have become staple in my kitchen. Since I like to keep things simple, I stick with keto friendly recipes that are easily modified or paired with sides that give the rest of my family the carbs that they want and need. Typically, I’d prepare a side of spaghetti with marinara, salad and a vegetable to go with these meatballs. Then, all I have to do is omit the pasta for myself.

Related Recipe: Low Carb Keto 3 Ingredient Pudding Cookies

It’s the bread crumbs that usually make meatballs tender. So what can you do to make meatballs that are still tender and without all those unwanted carbs? Crushed pork rind crumbs are a surprisingly fantastic substitute for bread crumbs. If you’re not used to the keto way of life, you might be turning your nose up at the idea of pork rind crumbs in your meatballs right about now, but you’re gonna have to just trust me on this one. I wasn’t so sure about it myself at first either, but I’m telling you it is simply delicious and the pork rinds contain zero carbs.

Tip: While marinara sauce is typically low carb, they are not created equally. There are some much lower carb options available such as Rao’s Homemade All Natural Marinara Sauce that has only 4 carbs per 1/2 cup serving and it is delicious.

Wanna splurge and enjoy some pasta while you’re at it? This Al Dente Carba-Nada Egg Fettuccine has only 18 net grams carb per serving. Zoodles (spiral cut zucchini) is another lower carb alternative.

Keto Meatballs alla Parmigiana

(Serves 6)

A printable version of this recipe is located at the bottom of this post.

Ingredients:

2 lbs. Ground beef

1 c. Crushed pork rind crumbs

½ c. Parmesan cheese

1 ½ tsp. Italian seasoning

½ tsp. Basil

3 Cloves minced garlic

Salt and pepper to taste

1 Egg beaten

1 ½ c. Low carb marinara sauce such as Rao’s Marinara

1 ½ c. Shredded mozzarella cheese

Instructions:

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the 2 lbs of ground beef with 1 cup of crushed pork rind crumbs. You can crush the pork rinds by placing them in a Ziploc bag, and using a rolling pin to crush them finely.

Add in ½ cup of grated Parmesan cheese.

Mix in 1 ½ tsp of Italian seasoning and ½ tsp of Basil.

Toss in salt and pepper to taste.

Stir in 3 cloves of minced garlic.

Pour in 1 beaten egg.

Combine the ingredients together by mixing with your hands until they are well incorporated.

Form the meat mixture into 24 equal meatballs, and place them into the bottom of a greased casserole dish.

Bake the meatballs for 30 minutes, draining off any excess fat or juices when they are done.

Top the cooked meatballs with 1 ½ cups of low carb marinara sauce.

Sprinkle with 1 ½ cups of Mozzarella cheese.

Bake for an additional 10 minutes and serve over a bed of spinach or your favorite noodle substitute.

Tip: Make meatball subs with leftover meatballs using low carb sub rolls from Great Low Carb Bread Company. They are only 6 net carbs per sub roll!

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