Go Back

Keto Marry Me Meatballs - Creamy, Savory, and Low-Carb Comfort

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 1 lb (450 g) ground beef (80/20) or a 50/50 mix of beef and pork
  • 1 large egg
  • 1/3 cup finely ground almond flour
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp minced onion or 1 tsp onion powder
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or avocado oil, for searing
  • For the sauce:
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1/3 cup oil-packed sun-dried tomatoes, finely chopped (plus 1–2 tsp of the oil)
  • 1 cup heavy cream
  • 1/2 cup chicken broth (low-sodium)
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Juice of 1/2 lemon (about 1 tbsp), to taste
  • Salt and pepper, to taste
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Mix the meatballs. In a large bowl, combine ground meat, egg, almond flour, Parmesan, onion, garlic, Italian seasoning, red pepper flakes, salt, and pepper. Mix gently with your hands until just combined. Don’t overwork it.
  2. Shape. Use a small scoop or spoon to form 16–18 golf ball–size meatballs. Roll lightly to keep them tender.
  3. Sear. Heat oil in a large skillet over medium-high. Add meatballs in a single layer without crowding. Sear 2–3 minutes per side until browned. Transfer to a plate. (They’ll finish cooking in the sauce.)
  4. Start the sauce. Lower heat to medium. Add butter to the same skillet. Stir in garlic and sun-dried tomatoes with a touch of the tomato oil. Cook 30–60 seconds until fragrant.
  5. Build the cream base. Pour in cream and chicken broth. Scrape the browned bits from the pan—those add flavor. Stir in Italian seasoning and bring to a gentle simmer.
  6. Thicken and season. Stir in Parmesan until melted and smooth. Simmer 2–3 minutes to slightly thicken. Taste and add salt and pepper as needed.
  7. Finish cooking the meatballs. Nestle the browned meatballs into the sauce. Simmer on low for 8–10 minutes, turning once, until the centers reach 165°F (74°C).
  8. Brighten it up. Squeeze in lemon juice and stir. The acidity balances the richness and makes the flavors pop.
  9. Garnish and serve. Top with chopped basil or parsley. Serve over zucchini noodles, spaghetti squash, or cauliflower mash for a complete keto meal.