Try this Keto Italian Meatballs recipe with Basil and Parmesan. They’re very easy to make!
The keto Italian meatballs can be stored in an airtight container in the fridge. They keep for up to 1 week or in the freezer for up to 2 months.
This recipe makes five servings. One serving is seven meatballs. (Assuming that you got 35 meatballs for the whole recipe).
Ingredients for Keto Italian Meatballs
- 1 pound of Ground Beef
- 2 ounces (1/2 cup) of Parmesan Cheese, grated
- 1 teaspoon of Marjoram, dried
- ¼ teaspoon of Pepper
- ½ teaspoon of Salt
- ¼ cup of Fresh Basil, finely chopped
- 1 Egg
Meatball Sauce
- ¾ cup of Heavy Cream
- ½ cup of Tomato Passata
- 1 teaspoon of Garlic Powder
- ½ teaspoon of Marjoram, dried
- ½ teaspoon of Salt
- ¼ teaspoon of Pepper
How To Make Keto Italian Meatballs
- Preheat your oven to 200C/390F.
- Line a roasting tray with parchment paper and set it aside.
- Place all the meatball ingredients into a large bowl and mix well. We recommend wearing food-safe disposable gloves.
- Roll into tablespoon-sized balls and place on the prepared tray. We got 35 meatballs.
- Bake in the oven for 10-13 minutes.
Meatball Sauce Instructions
- In a saucepan, add all the sauce ingredients over low heat.
- Gently warm and whisk ingredients together.
- Turn the heat up to medium, add the meatballs and simmer gently for 5 minutes.
- Serve over zucchini noodles or with a side of Cauliflower Mash.
Keto Italian Meatballs
Everyone has their favourite meatball recipe and we’re no different. Why not try our Low Carb Italian Basil & Parmesan Meatballs!
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Print Pin Share EmailServings: 5 serves
Calories: 413kcal
Unit Conversion
Ingredients
Meatballs
- 1 lb ground beef
- 2 ounces Parmesan cheese grated
- 1 teaspoon marjoram dried
- 1/4 teaspoon Pepper
- 1/2 teaspoon Salt
- 1/4 cup basil finely chopped
- 1 Egg
Sauce
- 3/4 cup Heavy Cream
- 1/2 cup tomato passata
- 1 teaspoon garlic powder
- 1/2 teaspoon marjoram dried
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
Meatballs
- Preheat your oven to 200C/390F.
- Line a roasting tray with parchment paper and set aside.
- Place all the meatball ingredients into a large bowl and mix well. We recommend wearing food safe disposable gloves.
- Roll into tablespoon sized balls and place on the prepared tray. We got 35 meatballs.
- Bake in the oven for 10-13 minutes.
Sauce
- In a small saucepan add all the sauce ingredients over low heat.
- Gently warm and whisk ingredients together.
- Turn the heat up to medium, add the meatballs and simmer gently for 5 minutes.
- Serve over zucchini noodles or with a side of Cauliflower Mash.
Notes
Nutrition
Serving: 160g | Calories: 413kcal | Carbohydrates: 2g | Protein: 21g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 153mg | Sodium: 734mg | Potassium: 301mg | Fiber: 0g | Sugar: 0g | Vitamin A: 725IU | Vitamin C: 0.4mg | Calcium: 181mg | Iron: 2.1mg
Made this recipe?Tag me at @myketokitchen
For a larger batch of this Keto Italian Meatballs recipe, adjust the servings above.
Really tasty meatballs and sauce!