Hello Lovelies,

I have found that adapting family favorites to make them keto-friendly is the key to a happy life of balance in the Angell household. One of my food prep staples from even before keto was homemade meatballs. They are so versatile. You can use them for spaghetti, alfredo, make meatball sandwiches, add it to soups, or just heat up 3-5 for a quick protein pick me up right after a weight training session. My low-fat meatball recipe was a family favorite but is not so keto-friendly.

So I went and created a keto-friendly recipe pulling from my previous recipe while also trying to maintain a healthy balance for my non-keto loved ones.

They actually said they couldn’t tell the difference so that’s a win on my part.

An Angell’s Life of Keto Homemade Meatballs

Now if I did this right, you should be able to click this link and add my recipe for An Angell’s Life of Keto Homemade Meatballs to your Myfitnesspal.

Let me know if that works and I will go through and update all the recipes to make it easy for you to add them too!

Directions for Homemade Meatballs

Line a baking sheet (or two, I always rotate two out.) with parchment paper. This will make clean up SO MUCH EASIER.

Smash the pork rinds to get 1/2 cup of powdered rinds. This is a substitute for bread crumbs and it was about 10 oz of whole rinds.

Turn oven on to 375° (350 if you are doing larger meatballs or cooking in a high altitude environment.)

Add all the ingredients except the olive oil to a mixing bowl.

Stir the ingredients thoroughly.

Create the meatballs by adding a scoop to your hand and forming into a ball then coating with Olive Oil. I aim for about 2 tbs worth of meat so I can have 3-5 be a serving. My husband likes making them the size of his fist when we plan to do open-faced sandwiches. Just know that however many you make, divided by 24 is a serving size. This is especially important if you are counting calories because they can add up fast.

After you fill up 1 tray, put them in the oven for 15 minutes.

While they’re cooking, fill up the next tray.

Pull them out to rotate and then put them back in for 15 more minutes.

Serve hot or freeze for future use.

Why make Homemade Keto Meatballs?

As the recipe says, this makes 24 servings. I can usually make these once a month and it generally takes me about an hour and a half. That is 6 meals and several snacks worth of food.

The great thing about this base recipe is that it is super versatile. If you don’t have fresh parsley, you can use Italian seasoning. My husband really enjoys when I make it with a dollop of tomato paste when we know we’ll be using it for pesto or Spaghetti. It doesn’t really work in Alfredo for some reason. You can change up the cheese you use on the inside. We’ve made cheddar meatballs before and they were amazing!

But last night while I was prepping these I thought, “I bet using the BBQ pork rinds would create a unique fun flavor for snackable meatballs.” So I will totally be trying that next time I make meatballs.

My husband proposed today maybe getting some lamb and doing 1/3 of each meat to play with the recipe as well. You don’t get that kind of versatility with store-bought.

Have you tried my homemade meatball recipe? Let me know what you thought in the comments below. Was there a variation you tried that you really enjoyed? Tell us what you added!

Until Next Time,

Stay Inspired!