Keto Italian Meatballs – Basil & Parmesan Served with Zoodles!

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Keto italian Meatballs Zoodles
Keto italian Meatballs Zoodles

Try this Keto Italian Meatballs recipe with Basil and Parmesan, they’re very easy to make!

The keto Italian meatballs can be stored in an airtight container in the fridge. They keep for up to 1 week or in the freezer for up to 2 months.

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This recipe makes 5 serves. 1 serving is 7 meatballs.  (Assuming that you got 35 meatballs for the whole recipe).

Keto Italian Meatballs
Keto Italian Meatballs served with Zucchini Noodles.

Ingredients for Keto Italian Meatballs

  • 1 pound of Ground Beef
  • 2 ounces (1/2 cup) of Parmesan Cheese, grated
  • 1 teaspoon of Marjoram, dried
  • ¼ teaspoon of Pepper
  • ½ teaspoon of Salt
  • ¼ cup of Fresh Basil, finely chopped
  • 1 Egg

Meatball Sauce

  • ¾ cup of Heavy Cream
  • ½ cup of Tomato Passata
  • 1 teaspoon of Garlic Powder
  • ½ teaspoon of Marjoram, dried
  • ½ teaspoon of Salt
  • ¼ teaspoon of Pepper

How To Make Keto italian Meatballs

  1. Preheat your oven to 200C/390F.
  2. Line a roasting tray with parchment paper and set aside.
  3. Place all the meatball ingredients into a large bowl and mix well. We recommend wearing food safe disposable gloves.
  4. Roll into tablespoon-sized balls and place on the prepared tray. We got 35 meatballs.
  5. Bake in the oven for 10-13 minutes.

Meatball Sauce Instructions

  1. In a saucepan add all the sauce ingredients over low heat.
  2. Gently warm and whisk ingredients together.
  3. Turn the heat up to medium, add the meatballs and simmer gently for 5 minutes.
  4. Serve over zucchini noodles or with a side of Cauliflower Mash.
Keto italian Meatballs Zoodles

Keto Italian Meatballs

Everyone has their favourite meatball recipe and we’re no different. Why not try our Low Carb Italian Basil & Parmesan Meatballs!
4.75 from 12 votes
Print Pin
Course: Dinner
Cuisine: Italian
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 5 serves
Calories: 413kcal
Author: Gerri

Ingredients

Meatballs

  • 1 lb ground beef
  • 2 ounces Parmesan cheese grated
  • 1 teaspoon marjoram dried
  • 1/4 teaspoon Pepper
  • 1/2 teaspoon Salt
  • 1/4 cup basil finely chopped
  • 1 Egg

Sauce

  • 3/4 cup Heavy Cream
  • 1/2 cup tomato passata
  • 1 teaspoon garlic powder
  • 1/2 teaspoon marjoram dried
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper

Instructions

Meatballs

  • Preheat your oven to 200C/390F.
  • Line a roasting tray with parchment paper and set aside.
  • Place all the meatball ingredients into a large bowl and mix well. We recommend wearing food safe disposable gloves.
  • Roll into tablespoon sized balls and place on the prepared tray. We got 35 meatballs.
  • Bake in the oven for 10-13 minutes.

Sauce

  • In a small saucepan add all the sauce ingredients over low heat.
  • Gently warm and whisk ingredients together.
  • Turn the heat up to medium, add the meatballs and simmer gently for 5 minutes.
  • Serve over zucchini noodles or with a side of Cauliflower Mash.

Notes

Nutrition

Serving: 160g | Calories: 413kcal | Carbohydrates: 2g | Protein: 21g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 153mg | Sodium: 734mg | Potassium: 301mg | Fiber: 0g | Sugar: 0g | Vitamin A: 725IU | Vitamin C: 0.4mg | Calcium: 181mg | Iron: 2.1mg

For a larger batch of this Keto Italian Meatballs recipe adjust the servings above. 

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