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Lizy - Thetastynook

Keto Garlic Butter Meatballs

These keto garlic butter meatballs are tender, savory, and coated in a rich garlic butter Parmesan sauce. Made without breadcrumbs or flour, they're an easy low-carb dinner that comes together in one skillet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinners, Main Course
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef preferably 80/20 or 85/15
  • 1 large egg
  • 1/3 cup finely grated Parmesan cheese
  • 3 cloves garlic finely minced
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1 tablespoon olive oil for cooking
For the Garlic Butter Sauce
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/4 cup finely grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon black pepper
  • Salt to taste

Method
 

  1. Add the ground beef, egg, Parmesan, minced garlic, parsley, Italian seasoning, salt, black pepper, and onion powder to a large mixing bowl. Gently combine until the ingredients are evenly distributed. Do not overmix.
  2. Divide the mixture into approximately 16 meatballs, keeping them as evenly sized as possible. Place them on a clean plate.
  3. Heat a large skillet over medium heat and add the olive oil. Allow the skillet to heat for 1 to 2 minutes.
  4. Carefully place the meatballs in the skillet, leaving space between them. Cook for several minutes, turning occasionally, until browned on multiple sides and cooked through. Use an instant-read thermometer to check the center rather than relying only on color.
  5. Transfer the cooked meatballs to a clean plate and reduce the skillet heat to medium-low.
  6. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant. Do not allow the garlic to burn.
  7. Slowly pour the chicken broth into the skillet while scraping the browned bits from the bottom with a wooden spoon or spatula. Simmer gently for about 2 minutes.
  8. Reduce the heat to low and stir in the Parmesan cheese and black pepper. Continue stirring until the Parmesan melts into the sauce.
  9. Return the meatballs to the skillet. Spoon the garlic butter sauce over them and simmer gently for a few minutes so the meatballs absorb some of the sauce.
  10. Turn off the heat and sprinkle the meatballs with fresh parsley. Spoon additional garlic butter sauce over the meatballs and serve immediately.

Notes

For the most tender meatballs, mix the beef mixture only until the ingredients are combined. An instant-read thermometer is the most reliable way to check that the meatballs have reached a safe internal temperature.