Keto Garlic Butter Meatballs
These keto garlic butter meatballs are a small list, big-flavor recipe that works for weeknight dinners, game-day nibbling, or a low-carb appetizer at a gathering.
Ingredients
Meatball Ingredients
- 1 lb ground beef (80/20 gives good juiciness)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced (for the meatballs)
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
Sauce Ingredients
- 1/4 cup butter (for the sauce)
- 2 cloves garlic, minced (for the sauce)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or a light layer of oil.
- In a large bowl, combine the ground beef, Parmesan, minced garlic, chopped parsley, egg, salt, and pepper. Mix until evenly combined but don’t overwork.
- Roll the mixture into roughly 1-inch meatballs (about 18–22, depending on size) and place them on the prepared baking sheet.
Baking and Finishing
- Bake for 15–20 minutes, until the meatballs are cooked through and an instant-read thermometer reads 160°F (71°C) in the center.
- While the meatballs bake, melt 1/4 cup butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–45 seconds — don’t let it brown.
- Transfer the baked meatballs to the skillet and gently toss to coat them in the garlic butter. Cook 1–2 minutes more so the meatballs pick up the sauce.
- Remove from heat, sprinkle with extra chopped parsley, and serve immediately.
Notes
Store cooled meatballs in an airtight container for up to 4 days. Reheat gently in a skillet over low heat with butter or olive oil.