Whether over a bowl of zucchini noodles or served up hoagie-style, our Keto Meatballs Alla Parmigiana Recipe is easy, delicious, and a real crowd-pleaser.
If you want a really good, juicy meatball, breadcrumbs are essential, as they help the ground meat retain its fat and not let it seep out during the cooking process. Some people also use bread soaked in milk, otherwise known as a panade. But what does one do when following a keto diet? The answer is pork rinds! Though it may sound strange at first, pork rinds not only help to bind the meatballs and yield juicy results, but they also add an extra layer of savoriness you just can’t get from breadcrumbs or bread alone.
Our keto recipe for meatballs alla parmigiana is an excellent choice for easy weekday dinners, whether served over a bowl of gluten-free pasta or on a bed of zucchini noodles. You can also tuck them into gluten-free hoagie rolls and enjoy them for lunch. Made with zesty Parmesan and fragrant herbs, the meatballs are topped with a low-carb marinara sauce of your choosing, sprinkled generously with mozzarella cheese, and baked until perfectly tender and bubbling.
There’s something incredibly comforting (perhaps even meditative) about making meatballs. It could be the process of rolling them out, which, much like stirring risotto, many find soothing. We should also point out that this is a great recipe to make with children, as they will very much enjoy helping you roll out the balls.
But kitchen therapy aside, we’re convinced this dish will become a firm favorite once you give it a try!
Delicious variations
Replace half of the ground beef with ground pork for even juicier results, or opt for ground chicken or turkey if you’re after slightly leaner meatballs. For even more flavor, consider adding a finely chopped shallot to the meat mixture or one teaspoon of onion powder.
Instead of baking the meatballs with marinara sauce and topping them with mozzarella, you can also pan-fry them without these ingredients and use them in other preparations. You can make them a little smaller, for example, and serve them as an appetizer or add them to vegetable soups or pasta bakes made with gluten-free noodles. If you want to give the meatballs a Swedish twist, omit the Parmesan, Italian seasoning, and basil. Instead, add half a teaspoon of allspice, a good pinch of nutmeg, and two tablespoons of heavy cream to the mixture.
How do I store leftovers?
Once cooled, leftover meatballs alla parmigiana can be transferred to an airtight container and stored in the fridge for up to 3 days. You can also prep the dish in advance by following steps 1 through 6, covering the dish tightly with plastic wrap, and baking it as directed the next day. The meatballs, baked or unbaked, can be frozen for up to 3 months. Thaw overnight in the fridge and either finish the dish as directed or reheat it in a 350°F oven for 20 minutes.
Serving suggestions
For a truly comforting dish, spoon a few of these juicy meatballs over a bowl of our creamy Keto Parmesan Cauliflower Risotto. You can also keep things simple and serve them on a bed of mashed cauliflower with a side of Wilted Spinach.
In the mood for something sweet to end your meal? Sink your teeth into a thick slice of our decadent Keto Cheesecake!
Keto Meatballs Alla Parmigiana Recipe
Ingredients
- 2 pounds ground beef
- 1 cup crushed pork rind crumbs
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dried basil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves minced garlic
- 1 egg whisked
- 1 1/2 cups low-carb marinara sauce
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F and lightly grease a casserole dish with cooking spray.
- In a large mixing bowl, combine the ground beef with the crushed pork rind crumbs.
- Add the grated Parmesan cheese, Italian seasoning, basil, salt, pepper, and minced garlic.
- Pour in the whisked egg.
- Combine the ingredients until they are well incorporated.
- Form the meat mixture into 24 equal meatballs, placing them into the casserole as you go.
- Bake the meatballs for 30 minutes, draining off any excess fat or juices when they are done.
- Top the cooked meatballs with the low-carb marinara sauce. Sprinkle with the mozzarella cheese.
- Bake for an additional 10 minutes and serve as desired.
Thanks for this recipe. These look like really delicious meatballs and I love that they are Keto.