If you have a hunger for meatballs then let’s try these low-carb Italian Meatballs. They are made with beef, pork, and almond flour. One of the healthiest meatball recipes, these are grain-free, gluten-free, dairy-free, and sugar-free.


Whole30 + Keto Italian Meatballs Recipe by Tastes Lovely

You guys! These are hands down the best meatballs we have EVER HAD! We are serious. Juicy, flavorful, tender, and packed with tons of Italian flavor.

The best part? They’re keto, whole30, gluten-free, grain-free, dairy-free, sugar-free, and 100% clean eating. We tweaked our previous go-to meatball recipe and made some adjustments to make these completely diet-friendly.


How To Make Whole30 + Keto Italian Meatballs

The first key to the meatballs is using both ground beef and ground pork because this adds a lot of flavor and fat to keep these meatballs juicy. We personally prefer 85% lean beef and 80% pork, and always from ButcherBox.

Rather than using a panade of bread crumbs and milk, we make a panade using almond flour and chicken stock. Works beautifully! We cannot even tell the difference. In fact, we like it even better. The almond flour adds even more protein to the meatballs, and the chicken stock adds a light flavor that doesn’t compete with beef and pork.


These meatballs also have 2 eggs, onions + garlic that have been sauteed until golden, Italian seasonings, salt, pepper, and fresh chopped parsley. All simple, real ingredients.

We mix it all together and use a large cookie scoop to keep the meatballs because it keeps them uniform in size so they bake at the same rate. Plus, it’s much easier to scoop them out than doing it all by hand.


Cooking and Freezing

We like to roast my meatballs on a rimmed baking sheet with a baking rack. By baking them on the wire baking rack the meatballs get crisp and golden because they don’t have to sit in the juice as they bake.

Once they’re done baking, they’re ready to serve! We like serving mine on zoodles or spaghetti squash noodles with marinara sauce. These can also be kept warm in a slow cooker or on the stove with the marinara sauce, and they freeze beautifully! See the recipe and notes for instructions on that.


These keto + whole30 meatballs are also one of the favorite ways to get red meat into children that are under age. The chewing steak of these meatballs is the perfect way to get children a chewable red meat dinner that is packed with iron, zinc, and B12.

Other recipes you might like to try: Parmesan Chicken Keto Recipe, Stuffed Cheese Meatballs, Lemon- Garlic Baked Salmon


Italian Meatballs Keto Recipe

The Italian meatballs recipe we are sharing with you today is a little more special than just plain meat. These are low-carb diets.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Italian
Servings 24 meatballs
Calories 112 kcal


  • rimmed baking sheet
  • large cookie scoop


  • ¾ cup (84 g) almond flour
  • ½ cup (120 g) chicken stock
  • 1 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves of garlic, grated or finely minced
  • 1 pound (453.6 g) ground beef, 85% lean
  • 1 pound (453.6 g) ground pork, 80% lean
  • ½ cup (30 g) packed finely chopped fresh parsley
  • 1 tbsp dried Italian herb seasoning
  • 2 tsp kosher salt
  • 1 tsp pepper


  • Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper or foil (for easy clean up), and set in the wire rack.
  • In a large mixing bowl, combine the almond flour and chicken stock. Stir and set aside while it absorbs the liquid.
  • Heat a medium size skillet over medium heat. Add olive oil, onions, garlic and a pinch of salt & pepper. Cook, stirring occasionally, until the onions are soft and turning golden brown, about 8-10 minutes.
  • In the same large mixing bowl that has the almond flour and chicken stock, add the cooked onions & garlic, ground beef, ground pork, 2 eggs, parsley, salt, pepper and Italian seasonings. Use a spatula or hands to mix until completely combined.
  • Use a large cookie scoop (or measure out 3 tablespoons) to scoop out meatballs. Place meatballs on wire baking sheet. Will make 23-24 meatballs.
  • Bake the meatballs in the oven for 25-30 minutes, or until golden brown.
  • Serve immediately while warm. We love serving over hearts of palm pasta or zucchini noodles with marinara sauce.
  • Leftovers will keep refrigerated in an airtight container for 5 days, or frozen for 6 months.


Meat Choice: My favorite is both beef and pork. Has the best flavor. I get both of mine via ButcherBox, which I highly recommend! You could use all beef if that’s what you have. Or substitute ground turkey or chicken for the pork. You’ll need 2 pounds of ground meat total.
Nut Free: If you have a nut allergy, you can use pork rind panko in place of almond flour. If you don’t need this to be whole30 + keto, you can use gluten-free or regular bread crumbs. Or gluten-free or regular panko. Same quantities for all substitution options.
Egg Free: I’ve never tried it, but you *should* be able to use a flax egg or chia egg in place of the egg to keep this egg-free. You’ll need 2 tablespoons flaxseed meal or chia seeds soaked in 5 tablespoons water for 5 minutes until thickened.
Parsley: If you don’t have fresh parsley on hand, dried parsley can work too! You’ll need 1/4 cup dried parsley.
Noodles: My favorite whole30 + keto swap out is hearts of palm pasta (code TASTESLOVELY for 15% off) Tastes the closest to regular noodles that I’ve found. You can also use zucchini noodles. Or even serve over mashed cauliflower.
Slow Cooker: If it’s going to be a busier night, I’ll make the meatballs earlier in the day as instructed above. After they’re done baking, I transfer them all to my slow cooker with a jar of marinara sauce over LOW. They’ll stay warm in there for hours!
Make-Ahead: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes. When meal prepping, I prefer serving these hearts of palm spaghetti because they reheat better.
Freezing: Freeze the raw meatballs on a baking sheet for 1 day until fully frozen. Transfer to a freezer ziptop bag for up to 6 months. When ready to reheat, bake the frozen meatballs on a baking sheet in a 350ºF oven for 35-45 minutes until heated through. You can also throw all frozen meatballs in your slow cooker with a jar of marinara sauce and cook over LOW for 4 hours until heated through.

Nutrition Facts: 

Calories: 112 | Total Carbs: 2.3g | Protein: 8.8g | Fat: 6.3g | Fiber: 0.5g | Net Carbs: 2g
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