Keto Meatballs
Juicy, cheese-stuffed keto meatballs seared in a cast iron skillet and simmered in rich tomato sauce. These low-carb beauties deliver a crispy crust, gooey melted mozzarella center, and bold Italian flavor in every single bite.
Ingredients
For the Meatballs:
- 1 lb ground beef 80/20
- 1/2 lb ground pork
- 2 oz mozzarella cheese cut into 16 small cubes
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 large egg
- 3 cloves garlic minced
- 1 tsp dried Italian seasoning
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil for searing
For the Tomato Sauce:
- 1 can 14 oz crushed San Marzano tomatoes
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of red pepper flakes
Instructions
- In a large bowl, combine ground beef, ground pork, Parmesan, almond flour, egg, garlic, Italian seasoning, onion powder, salt, pepper, and red pepper flakes. Mix just until combined — don't overwork the meat.
- Divide the mixture into 16 equal portions. Press each portion flat, place a mozzarella cube in the center, and seal the meat around it, rolling into a smooth ball.
- Heat a 12-inch cast iron skillet over medium-high heat and add olive oil.
- Sear meatballs in batches, turning every 2-3 minutes, until browned on all sides — about 8 minutes total. Remove and set aside.
- In the same skillet, reduce heat to medium. Add olive oil and garlic for the sauce, cooking 1 minute until fragrant.
- Pour in crushed tomatoes. Add basil, oregano, salt, pepper, and red pepper flakes. Stir to combine.
- Nestle meatballs back into the sauce. Simmer on low, partially covered, for 15 minutes until cooked through (internal temp 165°F).