Juicy keto meatballs in a low carb marinara sauce with plenty of Parmesan and mozzarella cheese. This Meatball Parmesan recipe is a family pleaser!
These mouthwatering keto meatballs were brought to you courtesy of the Keto for Life cookbook by the lovely Mellissa Sevigny.
If you don’t know who I am talking about, you need to rectify that situation immediately. Not in an hour, or a minute, or even a few seconds. I mean like NOW! But chances are that many of you know exactly of whom I speak, as Mellissa runs the popular low carb blog I Breathe, I’m Hungry. She’s a dear and we’ve been blogging friends for a long time now. We even met in person way back in 2012 or 2013 and she’s as awesome in real life as she is online.
One thing you should know about Mellissa is that she’s a keto meatball genius. She used to do a new low carb meatball recipe every week in her series Meatball Monday. She came up with some seriously creative and delicious meatballs and she even created one for All Day I Dream About Food. Delicious low carb Kung Pao Meatballs.
So when a review copy of her gorgeous book, Keto for Life, came my way, I had to honor her meatball ingenuity. This Meatballs Parmesan recipe is a classic recipe and it gives you such a wonderful sense of the recipes in the book. They are all well thought out and well written. And they are often classics with a bit of a twist. Like her Tandoori Chicken meatballs. I realllllly need to try that one.
I was also tempted by the Chicken Larb (larb is meat-based salad popular in Laos and Thailand), the Korean BBQ Beef Wraps, and the Pork Schnitzel. But in the end I chose a recipe that I knew would go over well with the kids. My kids have relatively adventurous palates but I wanted a dinner recipe that would be an instant hit and would require no explanation or coaxing.
Believe me, these Meatballs alla Parmigiana are just that kind of recipe. They are so flavourful and meaty and topped with marinara and melty mozzarella cheese.
Given that I have a family of five, I doubled the recipe right from the start. I also used my own homemade marinara, since I’ve had tomatoes coming out my ears all summer long and have jars upon jars of stewed tomatoes in my freezer. In the book, Mellissa provides a recipe for low carb marinara, or you can use a good jarred one like Rao’s.
Having thumbed through and drooled over the book for quite some time now, I can heartily recommend it. It’s gorgeous, filled with Mellissa’s beautiful photography, and it’s got wonderful info on living your best keto life. What more could you ask for?
More Great Keto Meatballs Recipes
Asian Meatballs with Stir Fried Eggplant
Pork and Wild Mushroom Meatballs
Juicy keto meatballs in a low carb marinara sauce with plenty of Parmesan and mozzarella cheese. This Meatball Parmesan recipe is a family pleaser!
- 1 lb ground beef
- 2 tbsp chopped fresh parsley plus more for garnish, if desired
- 1/3 cup grated parmesan cheese
- 1/4 cup almond flour
- 1 large egg beaten
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried oregano leaves
- 1/4 cup warm water
- 1 cup marinara sauce
- 1 cup shredded whole milk mozzarella
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Preheat the oven to 350F and line a 15 by 10 inch rimmed baking sheet with foil or parchment.
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In a medium bowl, combine the ground beef, parsley, Parmesan, almond flour, egg, salt, pepper, garlic powder, onion powder, oregano, and water. Mix thoroughly by hand until well combined.
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Form the meat mixture into 12 meatballs about 2 inches in diameter and place them 2 inches apart on the sheet pan. Bake 20 minutes.
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Place the meatballs in a casserole dish large enough to fit them all. Spoon the marinara evenly over, then sprinkle the cheese overtop. Bake another 20 minutes, or until the meatballs are cooked through, the sauce is bubbling, and the cheese is golden. Garish with chopped fresh parsley, if desired.
Mellissa Sevigny says
Thanks so much for the glowing review Carolyn, so glad your family enjoyed this recipe as much as mine does! Of course I’m giving it 5 stars ha ha!
Carolyn says
Of course you are! And it deserves it too.
Jim45377 says
Should be a mix of beef and pork, for those who eat pork. I use almond meal instead of almond flour – it has better texture, more like breadcrumbs. To me onion powder tastes fake, so I use a little very finely minced fresh. Same for the garlic. Fresh Italian parsley is a must.
Shelley Beausoleil says
Love your suggestions! We have an Italian in law who would make the same changes. Pork and beef and fresh Italian parsley! Thanks for your post!!
Allison Baker says
Thank you for a beautiful recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.
Carolyn says
Glad you liked it!
Maryann says
I love this recipe, Melissa’s new cook book and you, Carolyn. The two of you are who my family has folliwed and will continue to turn to for delicious recipes. Fortunately we don’t miss desserts, but are always eager to try new dishes. We have a pressure cooker which is looking for new meal ideas if you have any collections of recipes for us to peruse through. Keep them coming and thank you both!
Sonya says
My family loved this dish. I will be making it again. Thanks.
Vicki says
I was ‘t too sure about tgese meatballs but took rge plunge and made tgem for rhe family this weekens. Guess what? Tgey were a huge hit! Wirh requests to make them again to take on an upcoming camping trip.
Definitely a kerper!
Carolyn says
Glad to hear it!
Sonya says
I’m making this for the second time right now because my family loved it the first time. Thanks!
Susanne says
I made this recipe last night for me and my guy. Outstanding meatball recipe – very flavorful and tender!!
Luba says
Super meatballs!! I make them regularly.
I am the only meat eater at home so I make
A double batch, regularly, and freeze them
For a quick meal with Rao’s sauce, shredded
Mozzarella and either skinny noodles (shiratake)
Or zoodles. I make them with 1/2 ground
Pork and 1/2 ground beef . That’s a favorite
Combo for meatloaf, meatballs ect. A good way to
Add more fat when it’s hard to find fatty ground beef that is organic.
Paula Bonesteel says
Question? If wanting to freeze them, should I freeze BEFORE or AFTER I’ve cooked them?
Thanks! Can’t wait to try these!
Carolyn says
You should cook them first. Hope that helps!