This Keto Italian Meatballs recipe offers a delicious low-carb twist on classic meatballs, combining ground beef and pork with Parmesan and almond flour for a flavorful, gluten-free dish. Slow-cooked in sugar-free marinara sauce, these meatballs are tender, juicy, and perfect for a comforting meal that fits keto and low-carb lifestyles.
Total Time:7 hours 15 minutes
Yield:6 servings
Ingredients
Meatballs
1 lb ground beef
1/2 lb ground pork
1/4 cup grated Parmesan cheese
1/4 cup almond flour
1 large egg
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
Sauce
1 jar (14 oz) sugar-free marinara sauce
Instructions
Combine Ingredients: In a large bowl, combine the ground beef, ground pork, grated Parmesan cheese, almond flour, egg, minced garlic, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
Form Meatballs: Shape the mixture into meatballs about 1 inch in diameter, ensuring they are uniform for even cooking.
Prepare Crockpot: Place the formed meatballs evenly in the crockpot.
Add Sauce: Pour the sugar-free marinara sauce over the meatballs, making sure they are well covered.
Slow Cook: Cover the crockpot and cook on low heat for 7 hours or on high heat for 4 hours, until the meatballs are fully cooked and tender.
Serve: Serve the meatballs hot, optionally garnished with additional grated Parmesan cheese for extra flavor.
Notes
Using almond flour keeps the recipe keto-friendly and gluten-free; substitute with crushed pork rinds to keep it keto.
Ensure the marinara sauce is truly sugar-free to adhere to keto guidelines.
For a firmer texture, brown the meatballs in a skillet before placing them in the crockpot.
Cook times may vary slightly depending on crockpot model and heat settings.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
