Keto Garlic Butter Meatballs are a perfect low-carb treat that packs bold flavors in every bite. These meatballs are juicy and tender, simmered in a rich garlic butter sauce that really brings out their deliciousness. The garlic and butter combo adds a cozy, hearty taste that makes this dish feel super satisfying without any extra carbs.
I love making these meatballs when I want something quick but flavorful. The garlic butter sauce is simple, but it really turns these meatballs into something special. Plus, since they’re keto-friendly, they make a great option for those days when I’m sticking to low-carb eating but still want something comforting and full of taste.
My favorite way to enjoy these is with a side of steamed veggies or a fresh salad to keep the meal light yet filling. They also work well as a snack or appetizer if you’re looking for something rich and tasty to enjoy throughout the day. Honestly, the buttery garlic sauce is so good you’ll want to dunk everything in it!
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Key Ingredients & Substitutions
Ground Meat: I prefer using a mix of beef and pork for extra juiciness. You can stick with just beef or try turkey for a leaner option if you like.
Almond Flour: This is the keto-friendly binder here. If you need a nut-free substitute, crushed pork rinds work really well to keep that perfect texture.
Parmesan Cheese: Adds great umami and helps bind the meatballs. You can swap with Pecorino Romano or omit if avoiding dairy, but the flavor will change a bit.
Garlic & Parsley: Fresh garlic and parsley really brighten the meatballs and sauce. If fresh parsley isn’t handy, dried can be used but add less since it’s more concentrated.
Butter: Unsalted butter is key for the sauce’s rich flavor. If you want a dairy-free version, try ghee or olive oil instead, but the butter taste is hard to beat.
How Do I Get Juicy, Tender Meatballs That Hold Together?
Mixing the ingredients well but not overworking the meat is important. Overmixing can make your meatballs dense.
- Combine all ingredients gently but thoroughly for even flavor.
- Form uniform meatballs about 1.5 inches to cook evenly.
- Don’t crowd the pan when frying; give them room to brown nicely without steaming.
- Brown each side well, this locks in moisture and adds great flavor.
- Simmering the browned meatballs in the garlic butter sauce finishes cooking gently, keeping them tender.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing the meatball ingredients evenly without making a mess.
- Non-stick skillet or cast iron pan – helps get a nice brown crust on the meatballs and holds heat well for the garlic butter sauce.
- Wooden spoon or spatula – great for stirring the sauce and turning meatballs without scratching your pan.
- Measuring cups and spoons – keep your seasoning and ingredients balanced for the best flavor.
- Optional: Spiralizer – if you want to make zucchini noodles as a keto-friendly side to serve with your meatballs.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter, milder taste that still works well with the garlic butter sauce.
- Add red pepper flakes or a pinch of cayenne to the meatballs if you like a bit of heat.
- Mix in chopped fresh basil or thyme instead of parsley for a different herbal note.
- Stir in some shredded mozzarella or cheddar cheese into the meatball mixture for a gooey surprise inside.
Keto Garlic Butter Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour (as keto binder)
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or avocado oil (for frying meatballs)
For the Garlic Butter Sauce:
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Optional:
- Zucchini noodles or your choice of keto-friendly side
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook, totaling around 30 minutes from start to finish. It’s a quick and satisfying dish perfect for any weeknight dinner.
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, mix together ground beef, Parmesan cheese, almond flour, minced garlic, egg, chopped parsley, oregano, salt, and pepper. Use your hands or a spoon to combine everything evenly without overmixing.
2. Shape the Meatballs:
Form the mixture into small meatballs roughly 1.5 inches across. Try to keep them similar in size so they cook evenly.
3. Cook the Meatballs:
Heat olive oil or avocado oil in a large skillet over medium-high heat. Add the meatballs carefully, not overcrowding the pan, and cook for 3-4 minutes per side until browned and almost cooked through. Remove meatballs and set aside.
4. Prepare Garlic Butter Sauce:
Lower the heat to medium, add the butter to the same skillet, and let it melt. Stir in minced garlic and sauté for about 1 minute until fragrant but not browned.
5. Combine and Simmer:
Return the meatballs to the skillet, spoon the garlic butter over them, and add chopped parsley into the sauce. Cover loosely and simmer for 5 more minutes until the meatballs are fully cooked and soak up the flavors.
6. Serve and Enjoy:
Optional: Serve meatballs over sautéed zucchini noodles or your favorite keto side. Spoon extra garlic butter sauce over the top, garnish with fresh parsley, and enjoy your delicious low-carb meal!
Can I Use Frozen Meatballs for This Recipe?
Yes! Make sure to fully thaw frozen meatballs in the fridge overnight before cooking. You can then brown them in the skillet and proceed with the garlic butter sauce as directed.
What Can I Substitute for Almond Flour?
If you need a nut-free option, crushed pork rinds are a great keto-friendly substitute and help the meatballs hold together nicely.
How Should I Store Leftovers?
Place leftover meatballs in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over low heat to keep them moist and flavorful.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare and cook the meatballs in advance, then store in the fridge. When ready to serve, gently warm them in the garlic butter sauce on the stove.
