The is an awesome Keto Italian Meatball recipe, with all the flavor of traditional meatballs! You’ll never know the breadcrumbs aren’t in there!
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I love italian meatballs.
Like seriously love them.
When they’re soaked in tomato sauce, smothered in mozzarella cheese, on a sub roll, that is the best sandwich!
But when you’re following a Keto diet, meatballs are usually off-limits because of the bread crumbs.
These meatballs have all the flavor of regular meatballs, but the breadcrumbs are replaced with ground pork rinds, taking away all the carbs!
I made these for dinner the other night, and my 17-year-old daughter didn’t even know that the pork rinds were in there…neither did my husband!
Ready to learn how to make them? Let’s go!
What You’ll Need to Make Keto Italian Meatballs
Add these items to your grocery list so you can make these delicious meatballs:
- 2.5 lbs ground beef (we prefer grass-fed)
- parmesan cheese (I grate mine fresh, but already grated is fine too!)
- dried parsley
- Italian Seasoning
- unflavored pork rinds (3 oz bag)
- heavy whipping cream
- garlic – fresh head
Prep your pork rinds before starting by pulsing them in a food processor until they are fine crumbs. I use the same food processor to pulse y parmesan cheese, too.
This food processor will work just fine:
You’ll also need to mince 6 cloves of garlic for this recipe. It’s helpful to do this ahead of time! I have had multiple garlic presses in the past, but this one from Pampered Chef is worth every cent!
Go ahead and preheat your oven to 400º F.
Start by adding all of your ingredients to a bowl. Just go right on down the recipe list!
Ready to get your hands dirty? Put them in the bowl and mix everything up!
Time to form those balls, now! I like to use a cookie scoop to gather a uniform amount of meat to roll into a ball. I like the large size for meatballs. If you don’t have a scoop, you can just use a spoon to get a fairly uniform size to your meatballs.
Be sure to roll the balls in your hands to get a nice round shape.
Place them on jellyroll pans lined with aluminum foil, parchment paper, or even silicone baking mats.
Throw your pans into the oven and set the timer for 20 minutes. You’re going to check them when the timer goes off. They may need a few more minutes. You want them to have a little brown to them, but also not be overdone!
That’s it…your Keto Italian Meatballs are ready to add to sauce, cover with mozzarella cheese, or throw in the freezer for later!
You don’t need to be on a Ketogenic Diet to enjoy these meatballs, but if you are, serve them over some Shiratake noodles to keep the carbs practically non-existent!
Did you love these Keto Italian Meatballs? Let me know in the comments!
Pin this recipe for later!
Keto Italian Meatballs
- Food Processor
- 2.5 lbs ground beef
- 3 oz pork rinds crushed
- 1 cup parmasean cheese
- 6 cloves fresh garlic minced
- 2 tsp salt
- 1 tsp Italian Seasoning
- 1 tsp pepper ground
- 1 tbsp parsley
- 2 large eggs
- 1/2 cup heavy cream
- Preheat oven to 400º F.
- Add all ingredients to a large bowl.
- Mix all ingredients together with your hands.
- Line 2 jellyroll pans with aluminum foil or parchment paper (or reusable silicone pan liners)
- Using a scoop, take equal amounts of the meat mixture and roll into balls.
- Place uncooked meatballs on the pan in rows. You can fit 6 rows of 4 on each pan.
- Cook meatballs for 20-25 minutes in a 400º oven.