Keto Meatballs:
Ingredients:
- 1 pound ground beef (preferably grass-fed)
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut oil or ghee, for frying
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the ground beef, almond flour, Parmesan cheese, tomato paste, parsley, basil, egg, garlic, salt, and black pepper. Mix well using your hands.
- Form the mixture into meatballs, about 1 1/2 inches in diameter. You should get around 18-20 meatballs.
- In a large skillet, heat the coconut oil or ghee over medium heat. Once the pan is hot, add the meatballs and cook until browned on all sides, about 2-3 minutes per side.
- Transfer the meatballs to a baking sheet and bake in the oven for 10-12 minutes, until cooked through.
- Serve the meatballs hot with your favorite keto-friendly sauce or over zucchini noodles or spaghetti squash.
Chef’s Tips:
- For extra flavor, you can add a teaspoon of dried oregano and a pinch of red pepper flakes to the meatball mixture.
- You can also substitute ground turkey or chicken for ground beef.
- To make the meatballs more tender, you can soak a slice of low-carb bread in some almond milk or heavy cream and add it to the mixture.
- If you don’t have almond flour, you can substitute it with coconut flour or ground pork rinds.
- Leftover meatballs can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Just reheat them in the oven or microwave before serving.
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