Keto meatballs in marinara
June 29, 2026 · 1 min read
Breadcrumbs are the only thing standing between meatballs and keto, and almond flour plus parmesan replaces them without anyone noticing. The mix stays tender, the marinara does the flavor, and the whole thing bakes in one skillet under a layer of melted mozzarella.
A beef-and-pork blend keeps them juicier than all-beef, and they reheat beautifully.
Ingredients
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/3 cup almond flour
- 1/3 cup grated Parmesan
- 1 egg
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 2 cups sugar-free marinara sauce
- 1 cup shredded mozzarella
- Fresh basil, to serve
Steps
- Heat the oven to 400°F (200°C). Mix the beef, pork, almond flour, Parmesan, egg, garlic, Italian seasoning, salt, and pepper just until combined; don't overwork it.
- Roll into 16 meatballs. Brown them in the olive oil in an oven-safe skillet over medium-high, turning, about 6 minutes (they finish in the oven).
- Pour the marinara around the meatballs and scatter the mozzarella over the top.
- Bake 15–18 minutes, until the meatballs reach 160°F and the cheese is bubbling.
- Top with torn basil and serve.
Notes and swaps
Sugar-free marinara is the ingredient to check — many jarred sauces add sugar, so read the label or look for one under 5g net carbs per half cup, since the sauce is most of the dish's carbs. Crushed pork rinds swap one-for-one for the almond flour if you want it nut-free.
Serve over zucchini noodles or cauliflower rice to soak up the sauce, or eat them straight from the skillet. Make a double batch and freeze half.
The macros here are an estimate. Tell Copper Keto Companion "keto meatballs in marinara with mozzarella" and it works out the net carbs on the portion you actually plate.