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Cheesy Keto Italian Meatballs

Course Main Course
Keyword keto


For Meatballs

  • 2 pounds ground beef
  • 1/2 medium onion finely diced
  • 2 cups Grated Parmesan Cheese
  • 1 cup almond flour
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 large eggs
  • 2 tablespoons vegetable oil

Homemade Italian Tomato Sauce

  • 1/2 cup beef broth
  • 1/2 cup chicken broth
  • 2 8-ounce cans tomato sauce
  • 1 14.5 ounce diced tomatoes & green chilies
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons sugar
  • 2 tablespoons cornstarch


  1. In a medium-sized mixing bowl, combine the ground beef, parmesan cheese, almond flour, oregano, cumin, salt, pepper, garlic powder, onion powder and eggs until everything is evenly mixed.

  2. In a small kettle, heat the vegetable oil over medium high heat while you form the meat mixture into golf ball sized balls.

  3. Saute the meatballs while rotating them periodically to brown all of the outside. When the internal temperature of the meatballs reaches 160 F, they may be placed on a paper towel covered plate to drain.

To make the Homemade Italian tomato sauce

  1. Add all the ingredients listed above to the kettle you where cooked the meatballs after you drain off all but 2 tbl of the oil left from the cooking of the meatballs. Bring the sauce to a boil for 2-3 minutes while stirring and it thickens. Serve warm over your meatballs and "noodles".

To serve:

  1. Serve the meatballs with your favorite Italian tomato sauce over zoodles, spaghetti squash or french cut green beans. If you're not watching carbs, this is great over regular pasta noodles. Top with homemade Italian tomato sauce and extra Parmesan cheese.