Keto Meatballs
These juicy and cheesy keto meatballs are perfect for busy weeknights, packed with flavor and fit for low-carb diets, served in a rich tomato sauce.
I’ve been making these keto meatballs on busy weeknights for years — they’re quick, forgiving, and deliver that cozy, cheesy dinner everyone requests. They come together in one pan (plus the oven), use pantry-friendly tomato sauce, and yield a rich, satisfying meal that fits low-carb diets without feeling deprived. If you like a saucy, melty main that stores and reheats well, this is a keeper. For more low-carb mains that pair well with these meatballs, try my roundup of best keto chicken recipes.
Why you’ll love this dish
These meatballs hit a lot of home-cooking marks: hearty protein, melty cheese, and a comforting tomato sauce — all while staying low in carbs. They’re perfect for weeknight dinners, meal prep, or feeding a crowd because you can scale the batch up and freeze extras. The sear-then-bake method creates a flavorful crust and keeps the inside tender.
Preparing Keto Meatballs
Overview: Combine meats and seasonings, shape into evenly sized balls, sear briefly to build color, make a quick sauce in the same pan, nest the meatballs back into the sauce, top with cheeses, and bake until melted and golden. Expect about 20 minutes in a 400°F oven after searing. This quick roadmap helps you move confidently through the recipe without surprises.
For another take on flavorful, low-carb meatballs with an Asian profile, see this guide to Asian meatballs.
What you’ll need
- 16 ounce ground beef (85/15)
- 16 ounce Italian sausage (ground)
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 cup Parmesan cheese (grated finely)
- 14 ounce pizza sauce
- 2 tablespoons tomato paste
- 1/2 cup mozzarella cheese (grated)
- 1/4 cup Parmesan cheese (for topping)
Notes/substitutions:
- If you prefer, use low-sodium pizza or marinara sauce to control salt.
- Swap the grated Parmesan for Pecorino Romano for a sharper bite.
- For a binder swap, a tablespoon of almond flour or crushed parmesan crisps alternative can be used if you want extra structure without carbs.
Directions to follow
- Preheat oven to 400°F.
- In a large bowl, combine ground beef, ground Italian sausage, eggs, salt, pepper, onion powder, and 1/4 cup grated Parmesan. Mix gently until just combined. Overmixing can make meatballs dense.
- Roll the mixture by hand into evenly sized meatballs. Aim for uniform balls so they cook at the same rate — roughly 1.5 to 2 inches each if you want the 4 oz-per-serving yield.
- Heat a thin layer of neutral oil in a large skillet over high heat. Sear the meatballs in batches; don’t crowd the pan. Brown one or two sides for color — you’re not finishing them in the pan. Remove seared meatballs to a plate.
- Lower heat to medium. Add the tomato paste to the pan and cook about 10 seconds, stirring, to remove the raw edge. Pour in the pizza sauce and stir to combine. Turn off the heat.
- Nestle the seared meatballs back into the sauce. Sprinkle the tops with shredded mozzarella and the remaining 1/4 cup Parmesan.
- Place the skillet (or transfer to an oven-safe dish) uncovered into the preheated oven. Bake 20 minutes or until the cheese is browned and the meatballs reach an internal temperature of 160°F. If your meatballs are a standard size, 20 minutes should cook them through.
- Let rest 5 minutes before serving. Each serving should provide roughly 4 oz of meat.
01Ingredients
Meatball Mixture
Sauce and Topping
02Method
- Preparation
- Cooking
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0 OF 8 DONE03Recipe notes
- 01These meatballs are versatile. Serve over zucchini noodles or cauliflower rice. They can also be used for a keto-friendly meatball sub. Follow proper storage and reheating methods to keep them fresh.
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Best ways to enjoy it
- Serve over zucchini noodles or cauliflower rice for a low-carb plate.
- Spoon onto a bed of roasted Brussels sprouts or sautéed greens for extra veg.
- Make a keto-friendly meatball sub using low-carb bread or cloud rolls and top with extra sauce and cheese.
- Garnish with fresh basil, chopped parsley, or a sprinkle of red pepper flakes for heat.
How to store & freeze
Refrigeration: Cool to room temperature (no more than two hours), then store airtight for 3–4 days.
Freezing: Arrange cooled meatballs (without cheese topping) on a tray, freeze until firm, then transfer to a freezer bag for up to 3 months.
Reheating: Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through (about 10–15 minutes). For quick reheats, microwave covered until hot, then finish under a broiler for a minute if you want browned cheese.
Food safety tip: Always reheat to an internal temperature of 165°F for leftovers.
Flavor swaps
- Spicy: Add 1/2 teaspoon crushed red pepper or a pinch of cayenne to the meat mixture.
- Herb-forward: Fold in chopped fresh oregano, basil, or parsley for a brighter profile.
- Cheese variation: Try smoked mozzarella or provolone on top for a different melt and flavor.
- Lighter meat: Use ground turkey or chicken in place of the beef/sausage blend for a leaner version (adjust cooking time slightly).
Common questions
How long does this take from start to finish?
A: Plan for about 10–15 minutes prep, 5–10 minutes searing in batches, and 20 minutes baking — roughly 40–45 minutes total.
Can I make the meatballs ahead of time?
A: Yes. You can form and refrigerate them a day ahead, then sear and bake when ready. Fully cooked meatballs also freeze well.
Are these meatballs keto-friendly?
A: Yes. The recipe avoids breadcrumbs and relies on eggs and cheese as binders, keeping carbs low while providing a good amount of protein and fat.
What internal temperature should I cook to?
A: For mixed ground meats, target an internal temperature of 160°F to ensure food safety.
Can I skip searing?
A: Searing adds flavor and color, but if you’re short on time you can skip to baking. Expect less caramelization and slightly different texture.
Conclusion
These keto meatballs are a dependable low-carb weeknight winner — melty cheese, rich sauce, and simple technique. For more ideas, check out Mom’s Low Carb Meatballs Recipe – Italian Style (keto meatballs) and my Hawaiian Meatballs.
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