The oft asked, "What do you want for dinner tonight?" was answered swiftly with "Spaghetti and meatballs!" I am glad my significant other, Fred, knew what he wanted, and that I had all the ingredients on hand. 

Years and years ago, before going low carb, I was satisfied to get a bag of pre-made frozen meatballs at the grocery and throw them in some sauce and be done with it, but those grocery store meatballs are loaded with high cab fillers, like bread crumbs. So, I substitute other ingredients for the bread crumbs, low carb binders that make the meatballs tender, but not mushy and falling apart. This isn't my first low carb meatball rodeo, this is just the first time sharing it with all of you! These are hearty, delicious meatballs loaded with protein and good, healthy fat, bursting with Italian flavor.

After preheating the oven to 400 degrees Fahrenheit, the first thing we need to do is mix the ground beef and Italian sausage together. I like to do this with my clean, bare hands so I can feel that I am not over-mixing, but rather gently combining these meats to keep from making the mixture too dense. If you have an aversion to doing this with your hands, a spoon or rubber spatula will work, too. I would advise against an electric mixer to avoid over working the meats.

Mix until meats are fairly well incorporated with each other, then add the dry seasonings and eggs. Blend again with hands or spoon/spatula until the eggs are mixed in. Then add the Parmesan cheese, mixing until the egg has been mostly soaked up by the Parmesan.

Roll into 1 1/2 inch balls and place on a parchment or aluminum foil lined baking sheet.




Bake for 20 to 25 minutes until nicely browned.



These meatballs are great without sauce, but in marinara they are an excellent addition to use over spaghetti squash, as I did this evening, or zoodles, or even a meatball sandwich made with a keto or low carb bread of your choice.

Here's the recipe:

Low Carb/Keto Meatballs

(Makes approximately 30 meatballs)

1 lb ground beef
1 lb bulk Italian sausage
2 lg eggs
1 t salt
1 t garlic powder
1 t onion powder
1/2 to 3/4 C Parmesan cheese (use more if not dry enough after mixing with meat and eggs)

1. Preheat oven to 400° F.
2. Combine ground beef and Italian sausage until loosely combined.
3. Add dry seasonings.
4. Add eggs. Mix to combine meats and eggs.
5. Add Parmesan cheese and combine until cheese soaks up the egg. Add more Parmesan if mixture does not form a solid ball when rolled in hands.
6. Place meatballs on a foil or parchment lined baking sheet. Bake for 20 to 25 minutes until nicely browned.