Keto Meatballs in Tomato Sauce are a delicious, low-carb twist on a classic comfort food favorite. Perfect for anyone following a ketogenic lifestyle, this recipe features tender, juicy meatballs cooked in a rich, flavorful tomato sauce without any added sugars or carbs. Unlike traditional recipes that use breadcrumbs, this keto version incorporates almond flour and Parmesan cheese to maintain the perfect texture.
These meatballs are perfect for weeknight dinners, meal prepping, or even entertaining guests. Paired with zucchini noodles, spaghetti squash, or a simple side of roasted vegetables, they provide a filling, protein-rich meal that won’t kick you out of ketosis.
Ingredients
Equipment
Method
- In a large mixing bowl, combine ground beef, almond flour, Parmesan cheese, egg, minced garlic, oregano, basil, salt, black pepper, and red pepper flakes.
- Mix gently with a wooden spoon or your hands until just combined. Overmixing can make meatballs dense.
- Roll the mixture into 1.5-inch meatballs, placing them on a parchment-lined baking sheet or plate.
- You should get about 12–14 meatballs depending on size.
- Preheat the oven to 400°F (200°C).
- Place meatballs on a parchment-lined baking sheet and bake for 18–20 minutes until cooked through and slightly browned.
- Skillet Method (Optional):
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Cook meatballs in batches, turning occasionally, for 10–12 minutes until browned on all sides and cooked through.
- In a medium saucepan, heat olive oil over medium heat.
- Add chopped onion and sauté for 3–4 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the tomato puree and stir in oregano, basil, salt, black pepper, and red pepper flakes.
- Reduce heat to low and simmer for 10–15 minutes. If using xanthan gum, whisk it in slowly to thicken the sauce.
- Gently add cooked meatballs into the simmering tomato sauce.
- Allow them to simmer together for 5–10 minutes so the meatballs absorb the sauce flavors.
Notes
Nutritional Facts (Per Serving – 3 Meatballs with Sauce)
- Calories: 320 kcal
- Fat: 22 g
- Protein: 25 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Net Carbs: 3 g
Keto Meatballs in Tomato Sauce
Ingredient Notes
Ground Beef (80/20):
Provides a balance of flavor and fat content, keeping meatballs juicy. Leaner beef can dry out quickly, while too fatty beef may cause grease splatter.
Almond Flour:
Acts as a low-carb binder instead of breadcrumbs. Adds a slight nutty flavor and helps the meatballs hold their shape.
Parmesan Cheese:
Adds richness and umami flavor. It also contributes to the binding process for the meatballs.
Egg:
Serves as a binder, holding the meatballs together. Large eggs are ideal for consistency.
Garlic:
Fresh minced garlic gives aromatic depth. Adjust the amount according to your taste.
Dried Oregano & Basil:
Classic Italian herbs that add flavor and authenticity to the meatballs and sauce.
Tomato Puree:
Opt for unsweetened to keep it keto-friendly. Provides a rich base for the sauce.
Olive Oil:
Healthy fat to sauté onions and garlic also adds flavor.
Xanthan Gum (Optional):
A keto-friendly thickener that gives the tomato sauce a slightly more robust, rich texture.
Serving Instructions
- Serve hot over zucchini noodles, spaghetti squash, or roasted vegetables for a complete keto-friendly meal.
- Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for extra flavor.
- Perfect for meal prep—divide into containers for quick lunches or dinners.
Tips
- Do not overmix meatball ingredients—it keeps them tender and fluffy.
- Optional baking step: For extra crispy edges, broil meatballs for 2–3 minutes at the end.
- Make ahead: Meatballs can be prepared in advance and frozen raw. Thaw before cooking in the sauce.
- Adjust spices: Add more red pepper flakes for heat or smoked paprika for depth.
- For a creamier sauce: Stir in 2 tbsp heavy cream just before serving.
Storage Information
- Refrigerator: Store cooked meatballs in sauce in an airtight container for up to 4 days.
- Freezer: Freeze meatballs in sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- Reheating: Warm on the stovetop over low heat until heated through, stirring occasionally.
FAQs
1. Can I make this recipe dairy-free?
Yes! Replace Parmesan cheese with a dairy-free cheese or omit it entirely. Meatballs will still bind with almond flour and egg.
2. Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken works fine, but meatballs may be slightly less juicy, so consider adding 1 tbsp olive oil or grated zucchini to maintain moisture.
3. Can I freeze the meatballs?
Yes. Freeze uncooked meatballs on a tray first, then transfer to a freezer-safe container. Cook them directly in tomato sauce from frozen or thaw overnight in the fridge.
4. Can I thicken the sauce without xanthan gum?
Yes. Simmer the sauce longer on low heat until it reduces to your desired consistency.
5. What can I serve the meatballs with on keto?
They pair perfectly with zucchini noodles, spaghetti squash, roasted cauliflower, or even mashed cauliflower for a complete low-carb meal.
6. Are these meatballs spicy?
Only mildly, thanks to optional red pepper flakes. You can adjust to taste or omit them entirely.
