This low-carb meatball bake is cozy, cheesy, and full of flavor. It’s like your favorite Italian comfort food—but keto. Juicy meatballs baked in rich marinara, loaded with cheese… it hits all the right spots. Plus, it’s easy to prep and even better the next day.
Perfect for anyone trying to cut carbs without giving up on real food. Let’s get into it.
Why I Love This Recipe
This one’s a go-to when I want something hearty but low-carb. I used to think keto food meant giving up comfort food like this—until I nailed this recipe.
- No breadcrumbs needed, but still tender
- Packed with flavor from garlic, herbs, and cheese
- Perfect for meal prep
- Feels like comfort food, without the carb crash
I’ve made this for friends who aren’t even doing keto, and they always go back for seconds.
What You’ll Need
For the meatballs:
- 1 lb ground beef (80/20)
- 1/2 cup grated parmesan
- 1/3 cup almond flour
- 1 egg
- 1 tbsp chopped fresh parsley
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the bake:
- 1 1/2 cups sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan (for topping)
- Extra chopped parsley (for garnish)
Pro Tips
- Don’t overmix the meat—just until combined or they’ll be tough.
- Use a small cookie scoop to make even-sized meatballs.
- Broil at the end for an extra golden cheese top.
- Let the meatballs rest before serving so the cheese sets.
- Add chili flakes if you like it spicy.
Tools You’ll Need
- Mixing bowl
- Measuring spoons
- Baking dish (round 9-inch)
- Cheese grater
- Oven
- Cookie scoop or spoon
Substitutions and Variations
- Swap ground beef with ground turkey or chicken.
- Use crushed pork rinds instead of almond flour.
- Add ricotta to the mix for creamier texture.
- Use Italian seasoning in place of parsley and garlic powder.
Make Ahead Tips
- Mix and roll meatballs up to a day ahead—store in the fridge.
- You can bake and freeze the whole dish. Just reheat, covered, at 350°F until warmed through.
Servings + Cook Time
Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Macros (per serving – approx.)
- Calories: 390
- Protein: 29g
- Fat: 28g
- Net Carbs: 5g
Why This Recipe Works (Quick Science)
The almond flour and parmesan work like breadcrumbs to keep the meatballs tender while still staying low carb. Egg binds everything together. The fat from beef keeps it juicy, and baking in marinara adds moisture and flavor.
Common Mistakes
- Overmixing the meat = tough balls
- Skipping seasoning—keto recipes need bold flavor
- Using too much marinara can make it watery
- Not preheating the oven = uneven cooking
What to Serve With
- Zucchini noodles or spaghetti squash
- Garlic sautéed spinach
- Cauliflower mash
- Simple green salad with olive oil + lemon
Instructions
Step 1: Preheat the oven to 400°F
Step 2: Mix the meatball ingredients
In a large bowl, combine 1 lb ground beef, 1/2 cup grated parmesan, 1/3 cup almond flour, 1 egg, 1 tbsp chopped parsley, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix just until combined.
Step 3: Roll the meatballs
Scoop about 1.5 tbsp of the mixture and roll into meatballs. You should get about 16.
Step 4: Bake the meatballs
Place meatballs in a greased baking dish and bake at 400°F for 20 minutes, until browned and cooked through.
Step 5: Add sauce and cheese
Pour 1 1/2 cups sugar-free marinara sauce over cooked meatballs. Sprinkle with 1 cup shredded mozzarella and 1/4 cup grated parmesan.
Step 6: Bake again
Return to oven for 10 minutes until cheese is melted and bubbly.
Step 7: Garnish and serve
Sprinkle with chopped parsley and serve warm.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge up to 4 days
- Reheat in microwave or oven at 350°F until warm
- Freeze for up to 2 months—just cool completely first
FAQ
Can I make this without cheese?
Yes, but the cheese adds flavor and helps everything stick together.
What’s the best marinara to use?
Look for one with no sugar added—Rao’s or Yo Mama’s are great.
Can I use ground chicken or turkey?
Yep! Just make sure not to overbake since they’re leaner.
Final Thoughts
This keto meatball bake is one of those recipes that feels like a win every time. It’s simple, satisfying, and hits that comfort food craving hard—without breaking your carb count. If you try it, let me know how it turned out or ask any questions in the comments.