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Keto Cranberry Meatballs

Baked beef meatballs bound with almond flour and parmesan, tossed in a sugar-free glaze of fresh cranberries and orange zest. A high protein keto party appetizer with 4 g net carbs per serving.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings (4 meatballs each)
Calories 369 kcal

Ingredients
  

  • 2 lb 85% lean ground beef
  • 1/2 cup blanched almond flour
  • 1/2 cup finely grated parmesan cheese
  • 2 large eggs
  • 2 tbsp heavy cream
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp smoked paprika
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups (8 oz) fresh cranberries
  • 1/2 cup water
  • 1/3 cup (48 g) powdered erythritol
  • 1 tbsp finely grated orange zest
  • 1 tbsp lemon juice
  • 1 tbsp butter
  • pinch of cayenne pepper (optional)

Instructions
 

  • Heat the oven to 400°F (200°C). Line two rimmed baking sheets with parchment paper.
  • In a large bowl, combine the ground beef, almond flour, parmesan, eggs, heavy cream, onion powder, garlic powder, parsley, smoked paprika, salt and black pepper. Mix with your hands just until combined; overmixing makes the meatballs tough.
  • Scoop the mixture with a 2 tablespoon scoop (about 36 g each) and roll into 32 meatballs. Set them about 1 inch apart on the baking sheets.
  • Bake 18 to 22 minutes, switching the pans halfway through, until the meatballs are browned and an instant-read thermometer reads 160°F (71°C).
  • While the meatballs bake, combine the cranberries, water, powdered erythritol and orange zest in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer 10 minutes, stirring often, until the berries have popped.
  • Mash the berries with the back of a spoon. Stir in the lemon juice, butter and cayenne, if using. Simmer 2 to 3 minutes more, until the glaze coats the back of a spoon. It thickens as it cools.
  • Transfer the baked meatballs to a large skillet over low heat. Pour the glaze over them and toss gently for 2 minutes, until each meatball is glossy.
  • Serve warm on a platter with toothpicks. Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).

Notes

Each serving of 4 meatballs with glaze has 4 g net carbs (12 g total carbs minus 2 g fiber minus 6 g erythritol). Use powdered erythritol, not granulated, so the glaze stays smooth as it cools. Ground turkey works in place of the beef; bake it to 165°F (74°C). The meatballs keep 2 days in the fridge and the glaze keeps 5 days; freeze unglazed meatballs up to 3 months.