This keto carnivore meatballs recipe will make a bunch of savory meatballs in a hurry…
Perfect for your next party, or to have with a salad and some other side, or all by themselves. And since you only have to bake them, not fry them, you just put them in the oven once rolled together. I like to make double batches to just have them ready to pop a few in my mouth anytime.
Feel free to leave out anything that doesn’t check off all of your carnivore-friendly boxes. If you don’t use the coconut flour, also leave out the water. Even the egg is optional, I just add it in so they are a bit more moist and hold together well.
INGREDIENTS
1 pound ground beef
1 teaspoon dried parsley leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 medium onion, minced finely
1/4 teaspoon dried oregano
1 teaspoon Worcestershire sauce
1 tablespoon (15 mL), heavy cream
1/4 cup shredded Parmesan cheese
1 egg, beaten
1 tablespoon coconut flour plus 1/4 cup water (optional)
DIRECTIONS
Preheat oven to 350F
Prepare a rimmed baking sheet or pan with parchment paper or foil.
Combine all ingredients in a large mixing bowl with your hands, and form into small balls, about 1 1/2 inch in diameter.
Place about 2″ apart on the prepared baking sheet and bake 18-25 minutes, turning over once about halfway through.
Serve hot with marinara or whatever sauce you like or salads/sides as desired (I love them with sugar free bbq sauce). I loved eating them cold, too.
Makes 4 servings
Leftover keto carnivore meatballs store up to 5 days in the refrigerator and keep really well vacuum sealed in the freezer for up to 3 months.
