Keto Garlic Butter Meatballs (Christmas Recipe & Thanksgiving Recipe)

I perfected these garlic butter Keto Beef Meatballs using a clever low-carb trick that keeps the sauce decadently rich and savory.

I love recipes that look fancy but are stupidly easy, and these Keto Garlic Butter Meatballs do just that. Indulge in keto garlic butter meatballs that are rich, savory, and perfect for a low-carb dinner, simmered in a garlicky butter sauce thats somehow both luxurious and homey.

I use ground beef and a good grated Parmesan cheese to get that deep savory hit, and people always ask for the recipe. They fit right into my Keto Beef Meatballs rotation and are great for Easy Weeknight Dinners Keto, but theres one tiny trick I wont say here, no joke.

Ingredients

• Ground beef: High protein and iron, makes meatballs juicy, so satisfying
• Almond flour: Low carb, nutty texture, adds fiber and healthy fats
• Parmesan cheese: Salty umami punch, adds protein and savory richness
• Egg: Binder that keeps everything together, boosts protein
• Garlic: Sharp aromatic punch, gives depth and subtle sweetness when cooked
• Butter: Rich, creamy fat that makes the sauce silky and indulgent
• Heavy cream: Creates a velvety sauce, high fat low carbs, very decadent
• Olive oil: Healthy monounsaturated fats, great for browning meatballs
• Parsley: Bright herb adds freshness and a peppery finish, nice touch
• Lemon juice: Optional zing cuts richness and brightens flavors, I use it
• Chicken broth: Low calorie savory base, deepens sauce without adding carbs

Ingredient Quantities

• 1 lb (450 g) ground beef 80 to 85% lean
• 1/4 cup (30 g) almond flour
• 1/4 cup (25 g) grated Parmesan cheese
• 1 large egg lightly beaten
• 2 cloves garlic minced (for the meatballs)
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley chopped, divided
• 2 tbsp olive oil
• 4 tbsp (56 g) unsalted butter
• 3 cloves garlic minced (for the sauce)
• 1/2 cup (120 ml) chicken broth
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (25 g) grated Parmesan cheese for the sauce
• 1 tsp lemon juice (optional)
• pinch red pepper flakes (optional)

How to Make this

1. In a bowl mix 1 lb ground beef, 1/4 cup almond flour, 1/4 cup grated Parmesan, 1 lightly beaten egg, 2 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp onion powder, 3/4 tsp salt, 1/2 tsp black pepper and 1 tbsp chopped parsley (reserve the other tbsp). Don’t overwork the meat or they’ll be dense; just combine until uniform.

2. Shape into bite sized meatballs, about 1 to 1 1/4 inch wide. If you want they’ll hold better chill them 10 minutes in the fridge.

3. Heat 2 tbsp olive oil in a large skillet over medium high heat. Brown the meatballs in batches so they get a good crust, about 2-3 minutes per side. They don’t need to be fully cooked through yet. Transfer browned meatballs to a plate.

4. Lower heat to medium and add 4 tbsp unsalted butter to the same skillet, scraping up the browned bits with a wooden spoon.

5. Add 3 cloves minced garlic and cook about 30-45 seconds until fragrant, don’t let it burn.

6. Pour in 1/2 cup chicken broth, stir and let it simmer for a minute to deglaze and reduce slightly.

7. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan, simmer gently until the sauce thickens a bit, about 2-3 minutes. Taste and adjust with a little more salt or pepper if needed.

8. Return the meatballs to the skillet, spoon sauce over them, cover and simmer on low 8-12 minutes until meatballs are cooked through (internal temp about 160°F / 71°C) and sauce is glossy. If you like, add 1 tsp lemon juice and a pinch of red pepper flakes for brightness and heat.

9. Finish with the remaining chopped parsley and an extra sprinkle of Parmesan. Serve hot — over cauliflower mash, zoodles, or on their own as a killer low carb holiday dish.

Equipment Needed

1. Large mixing bowl, for combining the meatball mix
2. Measuring cups and spoons, to measure almond flour, broth, cream, spices, etc
3. Fork or small whisk, to lightly beat the egg and mix ingredients without overworking
4. Cutting board and chef knife, for mincing garlic and chopping parsley
5. Microplane or box grater, for fresh grated Parmesan
6. Large skillet (10 to 12 inch), for browning meatballs and making the sauce
7. Wooden spoon or heatproof spatula, to scrape up browned bits and stir the sauce
8. Instant read thermometer, to check meatballs reach 160°F (71°C)
9. Plate or baking sheet lined with paper towel, to rest browned meatballs between batches

FAQ

Keto Garlic Butter Meatballs (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations

• Almond flour — crushed pork rinds (1:1, classic keto binder with extra savory crunch); flaxseed meal (1:1, gives a nuttier, denser texture and helps bind); coconut flour (use about half the amount, it soaks up more moisture so add gradually)
• Grated Parmesan — Pecorino Romano (similar salty tang but a bit sharper); Asiago or Grana Padano (milder, melts nicely); nutritional yeast (dairy free, use same volume for cheesy flavor)
• Heavy cream — canned full fat coconut milk (unsweetened, slightly coconutty but works fine); cream cheese thinned with a splash of chicken broth or water (rich and silky); mascarpone or full fat Greek yogurt (use sparingly, yogurt will add tang)
• Ground beef 80 to 85% — ground pork or a beef+pork mix (juicier meatballs); ground turkey or chicken (leaner, add 1 tbsp oil or an extra egg so they dont dry out); ground lamb (richer, more festive flavor)

Pro Tips

– Don’t overwork the meat, mix just until everything looks even, you want it tender not dense. If the mix feels too wet add another tablespoon of almond flour or chill it 10 minutes, it firms up and shapes better.

– Brown in batches so each meatball gets a good crust, overcrowding = steaming not searing. Use medium-high heat and only flip once or twice, they don’t need to be cooked through when you pull them.

– When making the sauce scrape up all the brown bits, they’re pure flavor. If the sauce seems thin simmer it a bit longer, if it gets too thick thin with a splash of broth or cream. Taste after the Parmesan, it can add salt so adjust seasonings at the end.

– Finish with acid and rest time, a teaspoon of lemon juice brightens everything and a pinch of red pepper flakes gives depth. Let the meatballs sit in the covered pan 5 minutes after cooking so juices redistribute and the sauce glazes them.

Keto Garlic Butter Meatballs (Christmas Recipe & Thanksgiving Recipe)

Recipe by James Level

0.0 from 0 votes

I perfected these garlic butter Keto Beef Meatballs using a clever low-carb trick that keeps the sauce decadently rich and savory.

Pin

Servings

4

servings

Calories

2730

kcal

Equipment: 1. Large mixing bowl, for combining the meatball mix
2. Measuring cups and spoons, to measure almond flour, broth, cream, spices, etc
3. Fork or small whisk, to lightly beat the egg and mix ingredients without overworking
4. Cutting board and chef knife, for mincing garlic and chopping parsley
5. Microplane or box grater, for fresh grated Parmesan
6. Large skillet (10 to 12 inch), for browning meatballs and making the sauce
7. Wooden spoon or heatproof spatula, to scrape up browned bits and stir the sauce
8. Instant read thermometer, to check meatballs reach 160°F (71°C)
9. Plate or baking sheet lined with paper towel, to rest browned meatballs between batches

Ingredients

• 1 lb (450 g) ground beef 80 to 85% lean

• 1/4 cup (30 g) almond flour

• 1/4 cup (25 g) grated Parmesan cheese

• 1 large egg lightly beaten

• 2 cloves garlic minced (for the meatballs)

• 1 tsp Italian seasoning

• 1/2 tsp onion powder

• 3/4 tsp salt

• 1/2 tsp black pepper

• 2 tbsp fresh parsley chopped, divided

• 2 tbsp olive oil

• 4 tbsp (56 g) unsalted butter

• 3 cloves garlic minced (for the sauce)

• 1/2 cup (120 ml) chicken broth

• 1/2 cup (120 ml) heavy cream

• 1/4 cup (25 g) grated Parmesan cheese for the sauce

• 1 tsp lemon juice (optional)

• pinch red pepper flakes (optional)

Directions

• In a bowl mix 1 lb ground beef, 1/4 cup almond flour, 1/4 cup grated Parmesan, 1 lightly beaten egg, 2 cloves minced garlic, 1 tsp Italian seasoning, 1/2 tsp onion powder, 3/4 tsp salt, 1/2 tsp black pepper and 1 tbsp chopped parsley (reserve the other tbsp). Don’t overwork the meat or they'll be dense; just combine until uniform.
• Shape into bite sized meatballs, about 1 to 1 1/4 inch wide. If you want they'll hold better chill them 10 minutes in the fridge.
• Heat 2 tbsp olive oil in a large skillet over medium high heat. Brown the meatballs in batches so they get a good crust, about 2-3 minutes per side. They don't need to be fully cooked through yet. Transfer browned meatballs to a plate.
• Lower heat to medium and add 4 tbsp unsalted butter to the same skillet, scraping up the browned bits with a wooden spoon.
• Add 3 cloves minced garlic and cook about 30-45 seconds until fragrant, don't let it burn.
• Pour in 1/2 cup chicken broth, stir and let it simmer for a minute to deglaze and reduce slightly.
• Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan, simmer gently until the sauce thickens a bit, about 2-3 minutes. Taste and adjust with a little more salt or pepper if needed.
• Return the meatballs to the skillet, spoon sauce over them, cover and simmer on low 8-12 minutes until meatballs are cooked through (internal temp about 160°F / 71°C) and sauce is glossy. If you like, add 1 tsp lemon juice and a pinch of red pepper flakes for brightness and heat.
• Finish with the remaining chopped parsley and an extra sprinkle of Parmesan. Serve hot — over cauliflower mash, zoodles, or on their own as a killer low carb holiday dish.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 225g
• Total number of serves: 4
• Calories: 2730kcal
• Fat: 241g
• Saturated Fat: 103g
• Trans Fat: 1.5g
• Polyunsaturated: 8g
• Monounsaturated: 58g
• Cholesterol: 776mg
• Sodium: 945mg
• Potassium: 500mg
• Carbohydrates: 17g
• Fiber: 4g
• Sugar: 3g
• Protein: 28g
• Vitamin A: 1265IU
• Vitamin C: 2mg
• Calcium: 200mg
• Iron: 3.5mg