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Keto Meatballs With Roasted Garlic Sauce – Comforting, Low-Carb, and Flavor-Packed

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

Ingredients
  

  • For the Roasted Garlic Sauce 2 whole heads garlic
  • 2 tablespoons olive oil
  • 1 cup chicken or beef broth (low-sodium)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1 teaspoon lemon juice (optional, for brightness)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • For the Meatballs 1 pound ground beef (80–85% lean)
  • 1/2 pound ground pork (or use all beef)
  • 1/3 cup finely ground almond flour
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons heavy cream
  • 2 tablespoons finely chopped fresh parsley (or 1 tablespoon dried)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for searing, if pan-cooking)
  • To Serve Fresh parsley, minced
  • Extra Parmesan, for garnish
  • Cauliflower mash, zoodles, or sautéed greens (optional)

Method
 

  1. Roast the garlic: Heat oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast 35–40 minutes, until soft and golden. Let cool, then squeeze out the cloves.
  2. Mix the meatball base: In a large bowl, combine ground beef, ground pork, almond flour, Parmesan, egg, cream, parsley, onion powder, garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Mix gently with your hands until just combined. Do not overmix to keep the meatballs tender.
  3. Form the meatballs: Scoop and roll into 1.5-inch balls. You should get about 18–22 meatballs. Place them on a parchment-lined baking sheet.
  4. Choose your cooking method: Bake: Bake at 400°F (200°C) for 15–18 minutes, until just cooked through and lightly browned.
  5. Pan-sear: Heat olive oil in a large skillet over medium-high. Sear meatballs 2–3 minutes per side until browned. Lower heat to medium and cook through, about 8–10 minutes total. Remove to a plate.
  6. Make the roasted garlic sauce: In the same skillet (wipe excess grease if needed), add butter and the roasted garlic cloves. Mash with a spatula for 1 minute over medium heat until fragrant. Pour in broth and simmer 3–4 minutes, scraping up browned bits. Stir in cream and Parmesan. Simmer gently, stirring, until thickened enough to coat a spoon, 4–6 minutes. Season with salt, pepper, and a pinch of red pepper flakes. Add lemon juice if you like a touch of brightness.
  7. Combine and finish: Return the meatballs to the skillet, spoon sauce over, and simmer 2–3 minutes so flavors meld. The sauce should be silky and cling to the meatballs. Adjust seasoning as needed.
  8. Serve: Top with parsley and extra Parmesan. Serve over cauliflower mash, zucchini noodles, or garlicky sautéed spinach.