Low Carb Meatballs

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

 If you are in a hurry click here to go straight to the recipe.

Easy low carb meatballs are great with your favorite low carb sauce. From Lowcarb-ology.com

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.

Brilliant.

Easy low carb meatballs can be made in a big batch and frozen. From Lowcarb-ology.com

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.

Super easy low carb meatballs have just 0.5 carbs each! From lowcarb-ology.com
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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.

Here’s the basic low carb meatballs recipe.

Print

Low Carb Meatballs

Tender meatballs with lots of flavor are perfect for any low carb sauce. Make a big batch and freeze them to use as you need them. Just 0.5 net carbs per meatball, or 1.5 carbs per serving of 3.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 30 meatballs
Author Marye

Ingredients

  • 2 pounds ground beef
  • 3/4 pound ground pork
  • 4 eggs beaten
  • cups grated Parmesan cheese
  • 1 tablespoon dried oregano
  • teaspoons dried basil
  • teaspoons salt
  • 1 teaspoon garlic granules
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper

Instructions

  • 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.

Notes

113 calories.... 0.5 net carbs per meatball

If you liked this low carb meatballs recipe you may also like…

These meatballs are great with this zucchini papardelle

Low Carb Bolognese

Meatballs alla Parmigiana I Breathe I’m Hungry

Low Carb Swedish Meatballs Low Carb Maven

 

Last Updated 06/06/2019

42 Responses to “Low Carb Meatballs”

  1. Most often I make my meatball from mix round lamb and beef in 50:50. I’d like to copy your spice recipe for my husband, He is big fan of meatball 🙂

    Reply
    • 🙂 hope he likes it

  2. I’m a big fan of meatballs, and love how you’ve ditched the extra carbs! I would looooove to get my hands on a vacuum sealer one of these days – what a great way to keep these lovelies fresh!

    Reply
    • Oh it is! I use mine all the time.

  3. My family loves meatballs,and your tips for getting rid of the carbs are perfect! The other tips are awesome too! Pinning!

    Reply
    • 🙂 thank you. There’s nothing worse than bad meatballs!!

  4. These meatballs look fantastic! I’d love to make a double batch!

    Reply
    • Thank you!

  5. I love meatballs! I especially love that these are low-carb – I can’t wait ti try them!

    Reply
    • They are so good!

  6. Love that there’s no bread crumbs in these meatballs!

    Reply
    • 🙂 thanks!

  7. With 1 2/3 pounds of meat, how many meatballs does this make?

    Reply
    • It depends on the size that you make them. 12 to 16 I’d think.

  8. The picture shows these meatballs in a red sauce. Is there a recipe for the sauce or do you eat without the sauce?

    Reply
  9. Yummy!!! I made these tonight and following the recipe got 36 golf ball sized meatballs. I was a bit skeptical with the 1 1/2 cups of Parmesan cheese, but it was not in the least bit overwhelming. Very very good! And I did freeze half for a later meal.

    Reply
    • I am so glad you liked them, Belinda!

  10. I want to make extra and freeze…do I freeze them raw (I use fresh meat) or cook first?
    Thanks!

    Reply
    • I always freeze them partially cooked. 🙂


  11. These came out really good. Question: are the 113 calories per meatball or per serving? Thanks

    Reply
    • per serving I believe.

  12. Where exactly are the carbs coming from? There are no carbs in hamburger and none in the cheese. Is it the seasoning?

    Reply
    • There are trace amounts of carbs in eggs, cheese, and dried herbs. When it’s all added together it comes out to roughly 0.5 carbs per meatball.

  13. I was looking for a meatball recipe that didn’t use breadcrumbs and that called for ingredients I already had. This was the closest one, but I was missing the ground pork and only had about 3/4 cups parmesan so for those who find themselves in a similar spot, here’s my alteration that yielded us 28 golf-ball-sized meatballs:

    2 pounds ground beef
    3 eggs beaten
    3/4 cup grated Parmesan cheese
    1 teaspoon salt
    Everything else the same

    Baked for 20min and OMG, my family and I love them! Can’t wait to try your recipe as is when we have ground pork and check out your other recipes! Thanks for sharing!

    Reply
    • that sounds great!


    • We finally got around to trying your recipe as is and OMG the pork really does significantly enhance the taste! Thanks again for sharing!

  14. Can these be cooked in a crockpot? If so, for how long and on what setting?

    Reply
    • Sure. On low for 8 hours


  15. These are delicious..4th time of making these..my go to meatball recipe everytime now..Thanks for sharing 🙂

    Reply
    • Robert – so glad you like them!


  16. I only had shredded parmesean cheese from Costco, not grated. Is that why the cheese oozed out of the meatballs? Lol! Maybe grated Parmesan is much drier?

    They taste great though!

    Reply
    • yes that’s why. You have to use the cheap grated stuff.


  17. These meatballs were amazing. I fried up half of the batch in olive oil for immediate use in meatball sandwiches (gf bread of course!) and baked the other half to freeze for later use. Delicious as written!

    Reply
    • So glad you like them!


  18. they tasted great but also experienced a cheese/slimy ooze at the bottom of each meatball. I used the cheap parm in the green container. it seemed like 4 eggs was too much when i was mixing but I don’t know what else would have caused this. they didnt completely hold their shape either. Any tips are appreciated…and again they did taste good even without sauce. Thanks

    Reply
    • It sounds like either the beef was too fatty or the mixture hadn’t been mixed well. I am glad you liked them.

  19. I am about to try this recipe but thought id share that i use crushed up pork rinds instead of bread crumbs , i like the hot ones, low carb replacement…will let yall know how it turns out!!

    Reply

  20. Just made these without the egg and they were fantastic! Held together fine without it!

    Reply
  21. Are the 113 calories per meatball? My husband eats low carb, but I’m tracking calories. ????

    Reply
  22. Absolutely the best meatballs that I have ever cooked. This recipe is a staple for me when I’m paying attention to reducing my carbo intake. Thanks to the inventor and chef that published this great taste adventure. John

    Reply

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