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Keto Meatballs in Creamy Parmesan Sauce - Comfort Food With Fewer Carbs

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 1 lb (450 g) ground beef (85–90% lean), or a 50/50 mix of beef and pork
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 cup almond flour (super-fine if possible)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning (or a mix of dried oregano and basil)
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp chopped fresh parsley (optional, but recommended)
  • 2 tbsp olive oil or avocado oil for searing
  • For the creamy Parmesan sauce:
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth (or beef broth)
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 tsp crushed red pepper flakes (optional, for a little heat)
  • Salt and pepper to taste
  • Fresh lemon juice, a squeeze (about 1–2 tsp), to brighten
  • To serve (optional):
  • Zucchini noodles, cauliflower mash, or sautéed greens
  • Extra chopped parsley or basil for garnish

Method
 

  1. Mix the meatballs: In a large bowl, combine ground meat, Parmesan, almond flour, egg, garlic, Italian seasoning, onion powder, salt, pepper, and parsley. Use your hands to mix just until combined. Do not overmix or the meatballs will be tough.
  2. Shape: Roll into meatballs about 1 to 1.5 inches in diameter. You should get 16–20 meatballs depending on size. Chill them in the fridge for 10–15 minutes to help them hold their shape.
  3. Sear: Heat olive oil in a large skillet over medium to medium-high heat. Add the meatballs in a single layer without crowding. Sear until browned on at least two sides, about 6–8 minutes total. Transfer to a plate. They don’t need to be fully cooked yet.
  4. Start the sauce: Lower the heat to medium. Add butter to the same skillet. Once melted, add garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the pan with a spatula.
  5. Build the cream base: Pour in the chicken broth and simmer for 2 minutes. Stir in the heavy cream and bring to a gentle simmer. Keep the heat at medium-low to avoid breaking the sauce.
  6. Add cheese: Stir in the Parmesan a little at a time until melted and smooth. Add red pepper flakes if using. Taste and season with salt and pepper.
  7. Finish cooking the meatballs: Nestle the meatballs back into the sauce. Simmer gently for 6–8 minutes, turning once, until cooked through (internal temp about 160–165°F/71–74°C).
  8. Brighten and serve: Add a small squeeze of lemon juice to wake up the flavors. Stir gently. Garnish with parsley and serve over your favorite low-carb base.