Keto Garlic Butter Meatballs

These Keto Garlic Butter Meatballs are juicy, rich, and packed with garlicky flavor while staying perfectly low in carbs. Tender ground beef is gently mixed with egg, fresh garlic, Italian seasoning, and optional almond flour, then seared to a golden crust and finished in a silky garlic butter sauce. Serve them over zucchini noodles, spaghetti squash, or alongside eggs and roasted veggies for an easy, comforting keto meal that works for dinner, meal prep, or party appetizers.

Course Appetizer, Dinner, Main Course

Cuisine American, Italian-Inspired, Keto

Keyword garlic butter meatballs, gluten free, keto meatballs, low-carb, meal prep

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 340kcal

Equipment

large skillet
Mixing bowl
measuring cups
measuring spoons
tongs or spatula

Ingredients

For the meatballs

1 lb ground beef (80/20)
1 large egg lightly beaten
3 cloves garlic minced
1/4 cup almond flour optional, for extra texture
1 teaspoon Italian seasoning
salt and freshly ground black pepper to taste

For cooking and serving

3 tablespoons unsalted butter divided
1 clove garlic minced, optional for extra garlicky sauce
2 tablespoons fresh parsley chopped, for garnish

Instructions

Preheat a large skillet over medium heat.
Add the ground beef, egg, minced garlic, almond flour if using, Italian seasoning, salt, and pepper to a mixing bowl and gently combine just until evenly mixed without overworking the meat.
Shape the mixture into meatballs about 1 to 1.5 inches in diameter and place them on a plate or tray.
Add 1 tablespoon of the butter to the hot skillet and swirl to coat the bottom.
Arrange a batch of meatballs in the skillet without overcrowding and cook, turning occasionally, for 8 to 10 minutes until browned on all sides and cooked through, then transfer to a plate and repeat with remaining meatballs if needed.
Reduce the heat slightly, add the remaining butter to the skillet, and let it melt, then stir in the additional minced garlic if using and cook just until fragrant.
Return all of the meatballs to the skillet and toss in the garlic butter for 1 to 2 minutes until fully coated and heated through.
Transfer the meatballs to a serving dish, spoon any remaining garlic butter over the top, garnish with chopped parsley, and serve hot.

Notes

For an ultra low carb option, you can omit the almond flour completely; the egg and gentle mixing are usually enough to hold the meatballs together. If you prefer to bake instead of pan sear, arrange the shaped meatballs on a parchment-lined baking sheet and bake at 400°F for 12 to 15 minutes, then finish them in the garlic butter sauce on the stovetop. Serve these meatballs over zucchini noodles, spaghetti squash, cauliflower rice, or alongside eggs and leafy greens for a complete keto meal. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition