Description
These Keto Garlic Butter Meatballs are what low-carb dreams are made of. Juicy, savory, and swimming in buttery goodness, they’ll have you licking your plate clean without a carb in sight.
Ingredients
Scale
- 1 lb (450g) ground beef (80/20 fat ratio)
- ½ lb (225g) ground pork
- 2 large eggs
- ¼ cup (30g) almond flour
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 6 tbsp (85g) unsalted butter
- 5 cloves garlic, minced
- 1 cup (240ml) chicken broth (low-sodium)
- ¼ cup (60ml) heavy cream
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, pork, eggs, almond flour, 3 cloves minced garlic, 2 tbsp parsley, oregano, salt, pepper, and red pepper flakes. Mix gently until just combined. Let rest for 10 minutes.
- Form mixture into 1½-inch meatballs (about 2 tablespoons each). You should get 20-24 meatballs.
- Heat a large skillet over medium-high heat. Brown meatballs in batches, about 2 minutes per side. Transfer to a plate.
- In the same skillet, reduce heat to medium and add butter. Once melted, add 5 cloves minced garlic and sauté for 30 seconds.
- Pour in chicken broth, scraping up browned bits from the pan. Bring to a simmer and reduce by one-third, about 5 minutes.
- Stir in heavy cream and return to a gentle simmer. Add meatballs back to the skillet, spooning sauce over them.
- Cover and cook for 5-7 minutes until meatballs reach internal temperature of 160°F (71°C).
- Remove from heat, stir in fresh parsley and lemon juice. Season with salt and pepper to taste.
- Let rest in the sauce for 5 minutes before serving.