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Keto Garlic Butter Meatballs – Juicy, Flavor-Packed, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground beef (80–85% lean) or a beef/pork blend
  • 1/3 cup fine almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 3 cloves garlic, minced (for the meatballs)
  • 1 tsp onion powder
  • 1 tsp Italian seasoning or dried oregano
  • 1/2 tsp smoked paprika (optional)
  • 1/2–3/4 tsp sea salt, to taste
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or avocado oil (for searing)
  • 4 tbsp unsalted butter
  • 3 more cloves garlic, minced (for the sauce)
  • 1/4 cup low-sodium chicken broth (or beef broth)
  • 2 tbsp chopped fresh parsley
  • 1 tbsp lemon juice (optional but brightens the sauce)
  • Freshly grated Parmesan, for serving (optional)
  • Red pepper flakes, to taste (optional)

Method
 

  1. Mix the meatball base: In a large bowl, combine ground meat, almond flour, Parmesan, egg, minced garlic, onion powder, Italian seasoning, smoked paprika, salt, and pepper. Use your hands or a fork to mix gently. Do not overwork the meat.
  2. Shape the meatballs: Scoop about 1 1/2 tablespoons per meatball and roll into firm, even balls. You should get 16–20 meatballs. Place on a plate and chill for 10 minutes to set.
  3. Heat the pan: In a large skillet over medium heat, add olive oil. When it shimmers, add half the meatballs, spacing them out. Don’t crowd the pan.
  4. Sear to golden: Cook for 6–8 minutes, turning every 1–2 minutes to brown all sides. Transfer to a plate and repeat with the remaining meatballs. They don’t need to be fully cooked yet.
  5. Make the garlic butter: Reduce heat to medium-low. Add butter to the same pan. When melted, add the remaining minced garlic and cook 30–60 seconds until fragrant, not browned.
  6. Deglaze and simmer: Pour in broth and scrape up any browned bits. Simmer 1–2 minutes to reduce slightly. Stir in lemon juice if using and a pinch of red pepper flakes.
  7. Finish the meatballs: Return all meatballs to the pan. Spoon sauce over them and simmer 4–6 minutes, or until cooked through (internal temperature 160°F/71°C for beef/pork; 165°F/74°C for turkey/chicken).
  8. Garnish and serve: Stir in chopped parsley. Taste and adjust salt and pepper. Serve hot with extra Parmesan on top.