The glaze is optional - they’re excellent with or without it. And the leftovers are great, too! These keto meatballs are ready in about 30 minutes. If you skip the glaze, they’re ready even faster. I make them often because my picky kids love meatballs. They’ll refuse keto meatloaf, but if a similar mixture comes in the shape of meatballs, they’ll eat it happily and ask for seconds. I also make pork meatballs, chicken meatballs, spicy meatballs, and Asian meatballs.
Ingredients
Instructions
Storing Leftovers
Recipe Card
Lean ground beef: I prefer using an 85/15 mixture in this recipe, although when 80/20 ground beef is on sale, I use it. Creamy ingredients: Mayonnaise and Dijon mustard add creaminess and flavor to the meatballs. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt. Grated parmesan: Use finely grated parmesan and not coarsely shredded. Chopped parsley: Fresh is best, but dried parsley works too. If you don’t have either, it’s OK to skip. Olive oil spray: Used to lightly spray the meatballs before baking them. For the optional glaze: Unsweetened ketchup and sugar-free maple syrup.
Simply mix all the ingredients in a medium bowl. Divide the mixture into 20 portions, each weighing about 1 ounce. I use a kitchen scale to make them uniform. But it’s fine to eyeball it - divide the mixture into four parts, then divide each of these parts into five portions. Bake the meatballs until cooked through. This should take about 15 minutes in a 400°F oven. If using the glaze, mix and heat it over very low heat while the meatballs are in the oven. When the meatballs are done, turn the heat off, add them to the glaze, and turn to coat. When I glaze them, I like to serve them on a bed of mashed cauliflower, mashed pumpkin, or mashed butternut squash to soak up the tasty glaze. Otherwise, I like to serve these meatballs with a side dish that I can cook in the same 400°F oven, such as:
Roasted leeks Roasted radishes Zucchini casserole Caramelized shallots Roasted carrots Shiitake mushrooms Roasted onions
In the photo below, as you can see, I served them with roasted cauliflower and cherry tomatoes: Reheat them gently in the microwave, covered, at 50% power. I like to serve the leftovers with a dipping sauce (such as harissa, photographed below), pickles, and fresh veggies.
