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Keto Bacon Ranch Meatballs - Juicy, Flavor-Packed, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground beef, 80/20 or 85/15
  • 6 slices bacon, cooked until crisp and finely chopped
  • 1/3 cup almond flour
  • 1 large egg
  • 2 tbsp full-fat sour cream (or mayonnaise)
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp dried parsley
  • 1 tsp dried dill
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika (optional, but delicious)
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1–2 tbsp chopped fresh chives (optional)
  • Olive oil or avocado oil spray, for the pan
  • Ranch dressing, for dipping (choose a low-carb, no-sugar brand)

Method
 

  1. Heat the oven. Preheat to 400°F (200°C). Line a sheet pan with parchment and lightly spray with oil.
  2. Cook the bacon. Pan-fry or bake until crisp. Cool and finely chop. Reserve 1–2 tsp of the bacon fat for extra flavor if you like.
  3. Mix the dry seasonings. In a small bowl, combine almond flour, Parmesan, parsley, dill, onion powder, garlic powder, smoked paprika, salt, and pepper.
  4. Build the mixture. In a large bowl, whisk the egg with sour cream (or mayo) and optional bacon fat until smooth. Add ground beef, chopped bacon, and the dry mix.
  5. Combine gently. Use your hands or a spatula to mix just until combined. Do not overwork or the meatballs can turn dense.
  6. Form the meatballs. Scoop 1.5–2 tablespoons per meatball (about golf ball size). You should get 18–22 meatballs. Place on the prepared pan.
  7. Bake. Cook for 14–18 minutes, or until the centers reach 160°F (71°C) and the outsides are lightly browned. If you want extra color, broil for 1–2 minutes at the end.
  8. Garnish and serve. Sprinkle with fresh chives. Serve hot with ranch for dipping or drizzle over the top.