Description
These juicy, golden meatballs bathed in garlic-infused butter are weeknight comfort on demand. They’re keto-friendly, melt-in-your-mouth tender, and bursting with garlicky bliss. Whether you serve them over zoodles, cauliflower mash, or just straight from the skillet (toothpick optional, enthusiasm required), they’ll transform your kitchen into a cozy Italian trattoria—without the carbs or fuss.
Ingredients
For the Meatballs
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1 lb ground beef (80/20 for juiciness)
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¼ cup almond flour (or crushed pork rinds / GF panko)
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1 egg
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1 tsp garlic powder
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1 tsp onion powder (or smoked onion powder for depth)
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Salt & pepper to taste (start with ¾ tsp salt + ¼ tsp pepper)
For the Garlic Butter Sauce
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¼ cup unsalted butter (European-style if you’re feeling fancy)
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4 cloves garlic, freshly minced
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1 tbsp fresh parsley, chopped (or 1 tsp dried in a pinch)
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Salt, to taste (usually just a pinch)
Instructions
In a bowl, combine ground beef, almond flour, egg, garlic powder, onion powder, salt, and pepper.
Pro Tip: Mix with your hands until just combined—overmixing = tough meatballs.
Roll into 1½-inch balls (about 1.5 tbsp each). Uniform size = even cooking.
Hack: Wet your hands to prevent sticking!
Heat a large skillet over medium. No oil needed—beef fat will render.
Add meatballs in a single layer. Don’t crowd!
Brown for 2–3 mins per side, gently turning until fully cooked (~8–10 mins). Transfer to plate.
Golden Rule: Don’t flip too soon! Let that crust form.
In the same skillet, melt butter over medium-low heat.
Add garlic and stir constantly for 1–2 minutes—just until fragrant and lightly golden.
Avoid the heartbreak of burnt garlic! Stir in parsley and a tiny pinch of salt.
Return meatballs to skillet. Spoon sauce over them for 1–2 mins.
Tilt the pan and baste repeatedly for maximum buttery bliss.
Serve hot and watch eyes light up.
Notes
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Don’t skip the chill: If prepping ahead, chill raw meatballs up to 24 hrs for better shape retention.
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Freeze like a pro: Cooked meatballs freeze well. Reheat in a skillet with broth, then finish in fresh garlic butter.
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Avoid sauce separation: If butter breaks, whisk in 1 tsp cold water or lemon juice to emulsify.
- Prep Time: 10 minutes
- Cook Time: 15minutes
Nutrition
- Calories: 340 Cal (Per Serving: ~5 meatballs + sauce)
- Fat: 25g (12g saturated)
- Carbohydrates: 3g
- Protein: 25g