Keto Garlic Butter Meatballs

$- 1 pound ground beef (80/20 for best flavor) - 1/2 cup almond flour - 1 large egg - 3 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1/4 cup grated Parmesan cheese - 2 tablespoons fresh parsley, chopped (for garnish) Choosing the right ground beef is key. I recommend 80/20 ground beef. This blend has the right fat for flavor and keeps the meatballs juicy. Almond flour is another star in this dish. It is low in carbs and adds great texture. Unlike wheat flour, almond flour helps you stay on track with your Keto diet. It also adds a slight nutty taste, which pairs well with the garlic and beef. Using fresh ingredients makes a big difference. Always choose fresh garlic over powders when you can. Fresh garlic has more flavor and health benefits. {{ingredient_image_1}} Preheating the oven and lining the baking sheet First, turn your oven to 400°F (200°C). This step is crucial for even cooking. While your oven heats, grab a baking sheet. Line it with parchment paper. This makes cleanup a breeze. Mixing the meatball ingredients In a large bowl, add the ground beef, almond flour, and egg. Then, toss in the minced garlic, onion powder, and Italian seasoning. Don’t forget to add salt and pepper to taste. Finally, mix in the grated Parmesan cheese. Use your hands to blend these ingredients. Be gentle and don’t overmix; this keeps the meatballs tender. Forming the meatballs Now, it's time to shape the mixture. Take a handful of the meat mixture and roll it into balls. Each meatball should be about 1.5 inches wide. Place them on the lined baking sheet, giving them some space. Baking the meatballs and checking for doneness Put the baking sheet in the oven. Bake the meatballs for 15 to 20 minutes. They should be browned and cooked through. To check doneness, use a meat thermometer. The internal temperature should hit 160°F (70°C). Preparing the garlic butter sauce While the meatballs bake, let’s make the garlic butter. In a saucepan over medium heat, melt the unsalted butter. Once melted, add the minced garlic. Sauté the garlic for 1 to 2 minutes. Watch closely to avoid burning it. Combining meatballs with garlic butter When the meatballs are done, take them out of the oven. Drizzle the garlic butter over the meatballs. For a better coating, toss them in the sauce. This adds flavor and richness. Mixing the meat mixture is key to good meatballs. I like to use my hands for this. It gives me control. Combine the ground beef, almond flour, egg, garlic, and spices gently. You want to blend them without overmixing. If you mix too much, the meatballs can become tough. Aim for a nice, even mix. When you shape the meatballs, your hands might get sticky. To avoid this, wet your hands with a little water or oil. This helps with shaping and keeps the mixture from sticking to your hands. Make each meatball about 1.5 inches wide. Place them evenly on the baking sheet. You can add spices or herbs to boost flavor. Try adding a pinch of red pepper flakes for heat, or a bit of smoked paprika for depth. Fresh herbs like thyme or basil can also make a difference. Butter plays a big role in flavor too. I prefer using unsalted butter. This way, I can control the saltiness of the dish. You can also try garlic-infused butter for an extra kick. One common mistake is overmixing the meat. This makes meatballs tough and chewy. Mix until just combined for the best texture. Another mistake is burning the garlic in the sauce. Garlic can turn bitter if cooked too long. Keep an eye on it while it cooks in the butter. Just a minute or two is enough to get the great flavor. Pro Tips Use Fresh Garlic: Freshly minced garlic will give your meatballs a more intense flavor compared to pre-minced or jarred garlic. Don’t Overmix: When combining the ingredients, mix just until combined. Overmixing can lead to tough meatballs. Check for Doneness: Use a meat thermometer to ensure the internal temperature of the meatballs reaches 160°F (70°C) for safe consumption. Experiment with Seasonings: Feel free to customize the spices and herbs to your taste. Adding crushed red pepper flakes can give a nice kick! {{image_2}} You can change up the protein in these meatballs. Ground turkey or pork works great. Both options keep the dish juicy and tasty. You can also use dairy-free or low-carb cheese. This is perfect if you want to avoid dairy. Nutritional yeast can add a nice cheesy flavor without the dairy. Pair these meatballs with side dishes for a full meal. Zucchini noodles are a great choice. They add color and a healthy touch. You can serve the meatballs on a big platter. Drizzle extra garlic butter on top for a rich look. Garnish with fresh parsley to make it pop. Want to play with flavors? Try an Asian twist. Add soy sauce and ginger to the meat mix. This gives a fun new taste. For a Mediterranean flair, mix in some feta cheese and olives. You can even add herbs like oregano or basil for a fresh touch. These swaps make the dish exciting and keep it fresh. To keep your Keto garlic butter meatballs fresh, use airtight containers. Glass or plastic containers work well. You can also use resealable bags. Store them in the fridge for up to three days. If you want to keep them longer, freeze them. Meatballs can last in the freezer for about three months. When reheating, the goal is to keep the meatballs moist. The best method is to use the oven. Preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes until warm. You can also use a microwave, but this may dry them out. If using the microwave, add a little water to the dish and cover it. You can freeze meatballs before or after cooking. To freeze raw meatballs, shape them and place them on a baking sheet. Freeze until firm, then transfer to a bag. This way, you can cook them later directly from frozen. For cooked meatballs, let them cool completely. Then, place them in a container or bag. Label it with the date. This helps you keep track of how long they’ve been in the freezer. Yes, you can use other Keto-friendly flours. Almond flour is great because it is low in carbs. You can also try coconut flour. Just remember, coconut flour absorbs more moisture. You may need less of it. Another option is flaxseed meal, which adds fiber and healthy fats. To check if your meatballs are done, use a meat thermometer. The inside should reach 160°F (70°C). If you don't have a thermometer, cut one in half. The meat should be brown and hot all the way through. No pink should remain. If garlic is a no-go, try using shallots. They have a mild taste and can add flavor. You can also use garlic powder in small amounts. Another option is to use herbs like thyme or rosemary for a different flavor. They will not taste the same but can still be tasty. This blog covers how to make delicious meatballs using basic and optional ingredients. We also discussed the importance of ingredient quality and shared step-by-step cooking instructions. I gave tips for perfecting your meatballs and shared variations to keep things exciting. Lastly, I covered storage and reheating methods to enjoy your leftovers. With these insights, you can create tasty meatballs that suit any diet and preference. Enjoy making your own flavorful version at home!$

Delicious and flavorful meatballs made with ground beef and garlic butter, perfect for a keto diet.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Keto

Servings 4

Calories 350 kcal

Ingredients

1 pound ground beef (80/20 for best flavor)
1/2 cup almond flour
1 large egg
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon Italian seasoning
to taste salt and pepper
1/4 cup grated Parmesan cheese
1/2 cup unsalted butter
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the ground beef, almond flour, egg, minced garlic, onion powder, Italian seasoning, salt, pepper, and grated Parmesan cheese. Use your hands to mix everything until just combined. Be careful not to overmix.
Using your hands, shape the mixture into meatballs, about 1.5 inches in diameter. Place them evenly spaced on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes or until they are browned and cooked through (internal temperature should reach 160°F or 70°C).
While the meatballs are baking, melt the butter in a saucepan over medium heat. Add 3 cloves of minced garlic to the melted butter and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.
Once the meatballs are cooked, remove them from the oven and drizzle the garlic butter over the top. You can also toss the meatballs in the sauce for a more even coating.
Sprinkle fresh parsley over the meatballs for color and flavor before serving.

Notes

Serve the meatballs on a platter, drizzled with extra garlic butter and garnished with sprigs of parsley. Pair them with sautéed zucchini noodles for a complete meal.

Keyword garlic butter, keto, meatballs