Make these basic, low carb meatballs in a big batch and freeze them. You’ll have meatballs ready any time you want them for your favorite low carb dish. These are seasoned just right, tender, and juicy and they’ll stay delicious in the freezer for up to six months.
For this recipe you’ll need: ground beef, ground pork, eggs, Parmesan cheese (in the green can), dried basil, dried oregeno, salt, garlic granules, dried thyme, black pepper
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You’d think low carb meatballs would be a no brainer — after all they’re mostly meat, right? The thing is that most meatball recipes have breadcrumbs or some other high carb ingredient added to them to keep them light and tender. When you just pack ground meat together you end up with a golf ball.
No one wants to eat a golf ball.
Well, these are not golf balls. They are tender, juicy, and full of flavor plus you can flash freeze them on a baking sheet, put them in freezer containers (I like vacuum sealers for this), and store them in the freezer for up to six months. Anytime you need meatballs for a recipe you ‘ve got them all ready. Just thaw and heat.
I’ll tell ya a secret, too. I use these all the time for my family not just for my low carb needs. They really are that good. I have a Tex-Mex recipe coming up later in the week that calls for these meatballs so go ahead and make a batch because I guarantee you’ll want to try that recipe.
Tips for Perfect Meatballs
- Use a fattier ground beef. The fat helps them stay moist and tender.
- Use a combination of ground pork or ground sausage, and ground beef. It adds flavor.
- Don’t compress the meatballs when you are forming them. Just gently form them in your palms until they hold together.
- Keep your palms flat when you’re forming them
- Mix gently with your hands to keep the meat mixture from becoming packed and dense.
- Cook a spoonful of the mixture in a frying pan to taste it for seasoning before you begin to form the meatballs. That way you can adjust the mixture and you’ll know how your end product will taste BEFORE you cook it.
- Don’t overcook them. Use a meat thermometer and take them out when they hit about 150F. Keep in mind, they’ll cook a little more when you warm them up.
- Oil your hands with olive oil. It will keep the meat from sticking and it will help you form the meatballs without packing them.
- Use a cookie scoop or kitchen scale to keep the meatballs uniform in size.
- No need to thaw to use, just toss them in a simmering sauce or heat in the microwave.
I love my vacuum sealer. It keeps food fresher longer in both the fridge and the freezer. That means I can make large batches of foods and know that they will be fresh when I want to use them. A kitchen scale is the best way to keep things uniform and to know exactly how much you’re getting. I have this kitchen scale by Etekcity and I love it. This Norpro stainless steel meatballer shapes a small size meatball that’s always uniform.
Low Carb Meatballs
- 2 pounds ground beef
- 3/4 pound ground pork
- 4 eggs beaten
- 1½ cups grated Parmesan cheese
- 1 tablespoon dried oregano
- 1½ teaspoons dried basil
- 1½ teaspoons salt
- 1 teaspoon garlic granules
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- Preheat the oven to 350F.
- Spray baking sheets with cooking spray or spread a thin layer of olive oil over them.
- Mix all of the ingredients together very well -- you'll need to use your hands.
- Roll into balls the size of a golf ball, molding them firmly together without packing them.
- Place the balls on baking sheets.
- Bake for 20 to 30 minutes, or until the center registers 150F on a meat thermometer.
- Remove from oven and use as needed.
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