Keto Garlic Butter Meatballs
These Keto Garlic Butter Meatballs are a deliciously low-carb option for those following a ketogenic diet. Juicy meatballs are coated in a rich garlic butter sauce, making them a perfect appetizer or a main dish served with your favorite low-carb side.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper optional
- 1 skillet
- 1 meat thermometer optional
Ingredients
- 1 pound ground beef (80/20)
- ½ cup grated Parmesan cheese
- 2 large eggs
- 4 cloves garlic, minced
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herbs such as basil, oregano, thyme
- to taste Salt
- to taste Black pepper
- ½ cup unsalted butter
- for garnish Fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
- In a large mixing bowl, combine the ground beef, grated Parmesan cheese, eggs, minced garlic, garlic powder, onion powder, Italian herbs, salt, and pepper. Mix until all ingredients are well incorporated.
- Roll the mixture into meatballs, about 1.5 inches in diameter. Place the meatballs on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes or until the internal temperature reaches 160°F (71°C).
- While the meatballs are baking, melt the unsalted butter in a skillet over medium heat.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
- Once the meatballs are cooked, remove them from the oven and add them to the skillet with the garlic butter. Toss the meatballs in the garlic butter until they are well coated.
- Garnish with freshly chopped parsley before serving. Enjoy!
Notes
You can substitute ground beef with ground turkey or chicken for a leaner option.
These meatballs can be served alone or with a side of zucchini noodles or cauliflower rice for a complete keto meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the skillet for best results.