I can’t get over how rich and juicy these keto garlic butter meatballs turn out, with a savory sauce that makes low carb dinner feel indulgent. They disappear fast for a reason.
I’m obsessed with these Keto Garlic Butter Meatballs because they hit that rich, savory spot without dragging carbs into my holiday plate. I love how ground beef stays juicy, while garlic brings that bold, buttery bite I keep going back for.
And yes, I absolutely want these at Christmas and Thanksgiving, right next to the classics, because they taste special without acting fussy. But the sauce?
That’s the reason I keep sneaking extra meatballs before dinner even starts. Low-carb or not, I adore a recipe that feels indulgent, filling, and seriously craveable.
No bland diet food here. Just meatballs worth repeating.
Ingredients
- Ground beef keeps these meatballs juicy, rich, and very holiday-party friendly.
- Ground pork adds extra tenderness, so they don’t taste dry or diet-ish.
- Almond flour helps bind everything while keeping it keto and low-carb.
- Egg holds the mix together, basically the quiet helper in the bowl.
- Parmesan brings salty, nutty flavor that makes each bite feel cozy.
- Garlic in the meatballs gives that bold, savory kick you’ll notice fast.
- Onion powder and Italian seasoning make the flavor feel rounded, not flat.
- Butter and garlic make the sauce taste rich, warm, and a little fancy.
- Chicken broth keeps the sauce savory without making it too heavy.
- Heavy cream adds that silky texture everyone secretly wants at Thanksgiving.
- Lemon juice cuts through the richness, so it doesn’t feel too much.
- Fresh parsley adds color, freshness, and a little Christmas-table prettiness.
- Red pepper flakes are optional, but plus, they add a fun little kick.
Ingredient Quantities
- 1 pound ground beef (80/20)
- 1/2 pound ground pork
- 1/4 cup almond flour
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced (for the meatballs)
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for frying)
- 4 tablespoons unsalted butter (for the sauce)
- 4 cloves garlic, minced (for the sauce)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1/4 cup grated Parmesan cheese (to finish the sauce)
- 2 tablespoons chopped fresh parsley (for garnish)
- Pinch of red pepper flakes, optional
How to Make this
1. In a large bowl combine 1 pound ground beef, 1/2 pound ground pork, 1/4 cup almond flour, 1 large egg, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; mix gently until just combined.
2. Shape the mixture into meatballs about 1 1/4 inch in diameter, yielding roughly 18 to 22 meatballs, and place on a plate or tray.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat; add meatballs in batches so they are not crowded and cook until browned on all sides, about 8 to 10 minutes total; transfer browned meatballs to a plate and set aside.
4. Reduce heat to medium low and add 4 tablespoons unsalted butter to the same skillet; once melted, add 4 cloves minced garlic and cook until fragrant, about 30 to 45 seconds.
5. Pour in 1/2 cup chicken broth, scraping up browned bits from the bottom of the skillet, then stir in 1/4 cup heavy cream and 2 tablespoons fresh lemon juice.
6. Add a pinch of red pepper flakes if using, then bring the sauce to a gentle simmer and stir in 1/4 cup grated Parmesan cheese until melted and smooth.
7. Return the browned meatballs to the skillet, spoon sauce over them, cover, and simmer gently for 6 to 8 minutes or until meatballs are cooked through and internal temperature reaches 160 F.
8. Uncover and simmer 1 to 2 minutes more to thicken the sauce to your liking; taste and adjust seasoning with salt and black pepper if needed.
9. Sprinkle 2 tablespoons chopped fresh parsley over the meatballs and sauce, then serve hot.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Mixing spoon or rubber spatula
4. Cutting board and chef knife
5. Box grater or microplane for Parmesan
6. Large skillet (heavy bottom)
7. Tongs or slotted spoon
8. Plate or tray for holding formed meatballs
9. Instant read thermometer
FAQ
Keto Garlic Butter Meatballs (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations
- Almond flour: coconut flour (use about 1/3 quantity and add an extra egg for moisture), crushed pork rinds (1:1, great for keto), ground flaxseed (1:1 but may make texture denser)
- Grated Parmesan cheese: Pecorino Romano (similar saltiness), grated Asiago (milder), nutritional yeast (for a dairy free, slightly nutty flavor)
- Heavy cream: half and half plus a tablespoon of butter per 1/4 cup cream (richer mouthfeel), full fat coconut milk (use same amount, adds mild coconut note), cream cheese thinned with a little water or broth (use 1:1)
- Chicken broth: beef broth (deeper flavor), bone broth (more nutrients), low sodium vegetable broth (lighter, keeps it keto)
Pro Tips
1. Keep the meatball mix cool and handle it lightly. Overworking the meat makes the texture dense. Mix until just combined, shape quickly, then chill the formed meatballs for 15 minutes before cooking to help them hold together and brown more evenly.
2. Brown in batches and don’t crowd the pan. A good sear adds flavor from the browned bits. If the pan is too full the meatballs will steam instead of browning, and you will lose those fond flavors for the sauce.
3. Scrape and deglaze well. After browning, pour a little of the chicken broth into the hot skillet and scrape up all the browned bits before adding the rest of the liquid. Those bits are concentrated flavor and help create a richer, more balanced sauce.
4. Finish gently and check temperature. Simmer covered just long enough to cook through, then uncover and reduce the sauce slightly to thicken. Use an instant read thermometer to ensure each meatball reaches 160 F so they are safe but still juicy.
Keto Garlic Butter Meatballs (Christmas Recipe & Thanksgiving Recipe)
I can’t get over how rich and juicy these keto garlic butter meatballs turn out, with a savory sauce that makes low carb dinner feel indulgent. They disappear fast for a reason.
4
servings
748
kcal
Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Mixing spoon or rubber spatula
4. Cutting board and chef knife
5. Box grater or microplane for Parmesan
6. Large skillet (heavy bottom)
7. Tongs or slotted spoon
8. Plate or tray for holding formed meatballs
9. Instant read thermometer
Ingredients
1 pound ground beef (80/20)
1/2 pound ground pork
1/4 cup almond flour
1 large egg
1/4 cup grated Parmesan cheese
2 cloves garlic, minced (for the meatballs)
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil (for frying)
4 tablespoons unsalted butter (for the sauce)
4 cloves garlic, minced (for the sauce)
1/2 cup chicken broth
1/4 cup heavy cream
2 tablespoons fresh lemon juice
1/4 cup grated Parmesan cheese (to finish the sauce)
2 tablespoons chopped fresh parsley (for garnish)
Pinch of red pepper flakes, optional
Directions
- In a large bowl combine 1 pound ground beef, 1/2 pound ground pork, 1/4 cup almond flour, 1 large egg, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; mix gently until just combined.
- Shape the mixture into meatballs about 1 1/4 inch in diameter, yielding roughly 18 to 22 meatballs, and place on a plate or tray.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; add meatballs in batches so they are not crowded and cook until browned on all sides, about 8 to 10 minutes total; transfer browned meatballs to a plate and set aside.
- Reduce heat to medium low and add 4 tablespoons unsalted butter to the same skillet; once melted, add 4 cloves minced garlic and cook until fragrant, about 30 to 45 seconds.
- Pour in 1/2 cup chicken broth, scraping up browned bits from the bottom of the skillet, then stir in 1/4 cup heavy cream and 2 tablespoons fresh lemon juice.
- Add a pinch of red pepper flakes if using, then bring the sauce to a gentle simmer and stir in 1/4 cup grated Parmesan cheese until melted and smooth.
- Return the browned meatballs to the skillet, spoon sauce over them, cover, and simmer gently for 6 to 8 minutes or until meatballs are cooked through and internal temperature reaches 160 F.
- Uncover and simmer 1 to 2 minutes more to thicken the sauce to your liking; taste and adjust seasoning with salt and black pepper if needed.
- Sprinkle 2 tablespoons chopped fresh parsley over the meatballs and sauce, then serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 270g
- Total number of serves: 4
- Calories: 748kcal
- Fat: 66.25g
- Saturated Fat: 27.65g
- Trans Fat: 0.5g
- Polyunsaturated: 2.5g
- Monounsaturated: 30g
- Cholesterol: 230mg
- Sodium: 885mg
- Potassium: 543mg
- Carbohydrates: 3.5g
- Fiber: 0.88g
- Sugar: 1g
- Protein: 39.4g
- Vitamin A: 450IU
- Vitamin C: 2mg
- Calcium: 138mg
- Iron: 2.5mg
