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Keto Sausage and Cheese Meatballs - Simple, Savory, and Satisfying

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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 Italian sausage (mild or hot; remove casings if using links)
  • 1 lb (450 g) ground beef (80/20 or 85/15 for juiciness)
  • 1 cup shredded cheddar cheese (or a blend like cheddar-jack)
  • 1/2 cup grated Parmesan (adds saltiness and depth)
  • 1/3 cup almond flour (binder; fine blanched works best)
  • 2 large eggs
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tsp onion powder
  • 1 tsp dried Italian seasoning (or a mix of oregano and basil)
  • 1/2 tsp crushed red pepper flakes (optional for heat)
  • 1/2 tsp kosher salt (adjust to taste; sausage may already be salty)
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley (optional but brightens the flavor)
  • Olive oil spray or 1 tbsp olive oil (for the pan or baking sheet)
  • Low-sugar marinara or pesto for serving (optional)

Method
 

  1. Preheat the oven: Heat to 400°F (205°C). Line a rimmed baking sheet with parchment paper and lightly oil it. You can also use an air fryer at 375°F (190°C).
  2. Mix the base: In a large bowl, add the sausage, ground beef, cheddar, Parmesan, almond flour, eggs, garlic, onion powder, Italian seasoning, red pepper flakes, salt, pepper, and parsley.
  3. Combine gently: Use your hands to mix until just combined. Do not overmix; that can make the meatballs tough.
  4. Form meatballs: Scoop about 2 tablespoons per meatball (roughly golf-ball size). Roll lightly and place on the prepared sheet, leaving space between each.
  5. Optional test patty: If you’re worried about salt, cook a small piece in a skillet, taste, and adjust seasoning.
  6. Bake: Place in the oven for 16–20 minutes, until browned and the internal temperature reaches 160°F (71°C). If you want extra color, broil for 1–2 minutes at the end.
  7. Air fryer option: Air fry in a single layer for 10–12 minutes at 375°F (190°C), shaking or turning once, until cooked through.
  8. Rest and serve: Let the meatballs rest 5 minutes. Serve with a warm spoonful of low-sugar marinara, pesto, or garlic butter, and garnish with extra parsley if you like.