Irresistible Keto Garlic Butter Meatballs
These Keto Garlic Butter Meatballs are tender, juicy, and coated in a luscious, garlicky butter sauce, perfect for a satisfying keto meal. They are incredibly easy to make and deliver a flavor explosion that will leave you craving more.
Equipment
- Large bowl
- Measuring cups and spoons
- cookie scoop (optional)
- Large skillet
- Spatula
Ingredients
- 1 pound ground beef 80/20 blend
- ½ cup almond flour
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup unsalted butter
- 4 cloves garlic, minced
- ¼ cup chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
- ¼ teaspoon red pepper flakes optional
- Fresh parsley, chopped, for garnish
- Salt and pepper to taste
- 1 tablespoon olive oil or avocado oil optional
Instructions
- In a large bowl, combine the ground beef, almond flour, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper.
- Gently mix everything together with your hands until just combined. Be careful not to overmix.
- Roll the mixture into approximately 1-inch meatballs.
- Heat a large skillet over medium heat. Add olive oil or avocado oil if your ground beef is very lean.
- Place the meatballs in the skillet, making sure not to overcrowd the pan. You may need to cook them in batches.
- Cook the meatballs for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
- Remove the meatballs from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream, lemon juice, and red pepper flakes (if using).
- Season with salt and pepper to taste.
- Reduce the heat to low and let the sauce simmer for a few minutes, or until it has slightly thickened.
- Add the cooked meatballs to the skillet with the garlic butter sauce.
- Gently toss the meatballs to coat them evenly in the sauce.
- Simmer for a few more minutes to allow the meatballs to absorb the flavors of the sauce.
- Garnish with fresh chopped parsley.
- Serve the Keto Garlic Butter Meatballs immediately over zucchini noodles, cauliflower rice, or with a side of steamed broccoli.
Notes
For extra-tender meatballs, soak almond flour in a little almond or coconut milk before adding to the meat mixture. You can substitute Parmesan cheese with nutritional yeast if dairy-free. Experiment with different herbs and spices like smoked paprika or Worcestershire sauce. Store cooked meatballs in the refrigerator for up to 3 days and reheat in the garlic butter sauce before serving.