Keto Garlic Butter Meatballs are a tasty, low-carb treat that’s packed with flavor. These meatballs are juicy and tender, made with ground meat and plenty of garlic, all coated in a rich, buttery sauce that makes every bite delicious. The garlic butter adds a lovely mix of savory and comforting tastes, perfect for anyone following a keto lifestyle or just craving something hearty and satisfying.
I love making these meatballs when I want a quick and simple dinner that feels special but doesn’t take too much effort. The garlic butter sauce is easy to whip up and really brings the meatballs to life. Whenever I make them, the whole kitchen fills with that warm, garlicky smell that makes everyone excited to eat. Plus, they’re great for meal prep since they keep well and taste even better the next day!
One of my favorite ways to serve these meatballs is over a bed of steamed veggies or cauliflower rice to keep things keto-friendly and filling. They also make a perfect appetizer if you’re having friends over—just pop them on a platter and watch them disappear. Trust me, these garlic butter meatballs are a keeper that you’ll find yourself making again and again.
Key Ingredients & Substitutions
Ground beef and pork: Mixing beef and pork gives the meatballs great flavor and moisture. If you prefer, you can use all beef or all pork. Turkey or chicken can work but may be less juicy.
Almond flour: This keeps the meatballs keto-friendly and helps bind them. If you don’t have almond flour, crushed pork rinds are a great low-carb substitute.
Parmesan cheese: Adds umami and a bit of saltiness. Pecorino Romano can replace Parmesan if needed. For a dairy-free version, omit it or add extra herbs.
Garlic: Fresh garlic is key for that strong, aromatic flavor. Mince it finely so it mixes well. For the butter sauce, thin slices cook quickly and flavor the butter nicely.
Butter and olive oil: Butter creates a rich sauce, while olive oil helps brown the meatballs without burning. You can swap olive oil for avocado oil if desired.
How Can I Make Meatballs That Stay Juicy and Don’t Fall Apart?
Keeping meatballs tender yet firm can be tricky. Here’s how I do it:
- Don’t overmix the meat—combine ingredients gently to avoid tough meatballs.
- Use a mix of beef and pork; pork adds fat for juiciness.
- Add binders like almond flour and egg to hold the shape without drying out.
- Cook over medium heat—too hot burns outside but leaves inside raw.
- Turn meatballs carefully using tongs or a spatula so they keep their shape.
Finishing them in the garlic butter sauce not only adds flavor but also helps keep them moist. Letting them sit a minute in the sauce before serving seals the deal.
Equipment You’ll Need
- Large mixing bowl – for combining meat and seasonings easily and evenly.
- Non-stick or stainless steel skillet – perfect for browning meatballs without sticking.
- Spatula or tongs – to turn meatballs gently without breaking them.
- Measuring cups and spoons – to keep ingredients accurate and balanced.
- Knife and cutting board – for mincing garlic and chopping parsley.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef and pork for a lighter option that’s still tasty.
- Add shredded mozzarella or cheddar inside each meatball for a melty surprise.
- Stir in chopped spinach or grated zucchini to boost veggies and add moisture.
- Use smoked paprika or chili flakes for a subtle smoky or spicy kick.
Keto Garlic Butter Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (preferably 80% lean)
- 1/2 lb ground pork
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 large egg
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Garlic Butter Sauce:
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1/4 cup chicken broth (or water, optional for sauce)
Optional:
- Zucchini noodles or cauliflower rice for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. You’ll spend around 10 minutes mixing and shaping the meatballs, 8 minutes browning them, and another 5 minutes making the garlic butter sauce and tossing the meatballs in it. It’s a quick and easy dish perfect for busy evenings!
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently combine the ground beef, ground pork, grated Parmesan, almond flour, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix until everything is evenly combined, but be careful not to overwork the meat to keep the meatballs tender.
2. Shape the Meatballs:
Using your hands, form the mixture into small meatballs about 1 to 1.5 inches wide. Place them on a plate, ready to cook.
3. Brown the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches so they aren’t crowded. Cook each side for 3-4 minutes, turning carefully until browned and cooked through. Remove the meatballs from the pan and set aside.
4. Make the Garlic Butter Sauce:
Lower the heat to low. Add the butter to the skillet. Once melted, add the thinly sliced garlic and sauté for 1-2 minutes until fragrant and golden, but don’t let it burn. If using, add the chicken broth to make a light sauce, simmering for about a minute.
5. Combine Meatballs with Sauce:
Return the meatballs to the skillet and gently toss them in the garlic butter sauce to coat well. Let them cook together for 1-2 minutes so the flavors blend nicely.
6. Serve and Garnish:
Sprinkle extra chopped parsley over the meatballs for a fresh touch. Serve immediately over zucchini noodles or cauliflower rice for a delicious, keto-friendly meal.
Can I Use Frozen Meatballs for This Recipe?
Yes! If using frozen meatballs, thaw them completely in the fridge overnight before cooking. This ensures they cook evenly and absorb the garlic butter sauce well.
How Can I Store Leftover Meatballs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to keep them moist.
Can I Make These Meatballs Ahead of Time?
Absolutely! Prepare and cook the meatballs ahead, then refrigerate for up to 2 days. When ready to serve, reheat them in the garlic butter sauce to refresh the flavors.
What Can I Substitute for Almond Flour?
If you don’t have almond flour, crushed pork rinds make a great low-carb binder for the meatballs. Avoid regular breadcrumbs to keep it keto-friendly.
