Ingredients
Equipment
Method
- In a medium bowl, combine the ground beef, almond flour, egg, minced garlic (2 cloves), grated Parmesan cheese, salt, and black pepper. Gently mix all the ingredients with your hands until just combined. Be careful not to overmix, as this can result in tough meatballs.1 pound ground beef, 1/4 cup almond flour, 1 large egg, 2 cloves garlic, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Roll the meat mixture into approximately 1-inch meatballs. You should get about 16-20 meatballs, depending on your size preference. Place the formed meatballs on a plate or baking sheet.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is hot and shimmering, carefully add the meatballs in a single layer. You may need to cook them in batches to avoid overcrowding the pan, which can steam them instead of searing. Sear the meatballs for about 6-8 minutes, turning them occasionally, until they are browned on all sides and mostly cooked through. Remove the seared meatballs from the skillet and set them aside on a clean plate.4 tablespoons unsalted butter
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the thinly sliced garlic (4 cloves) to the skillet. Cook, stirring frequently, for about 1-2 minutes until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.4 tablespoons unsalted butter, 4 cloves garlic
- Pour the heavy cream into the skillet with the garlic. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits from the meatballs; these bits add so much flavor! Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, stirring occasionally, until it thickens slightly.1/2 cup heavy cream
- Return the seared meatballs to the skillet with the garlic butter sauce. Stir gently to coat the meatballs completely. Let the meatballs simmer in the sauce for another 5-7 minutes, or until they are fully cooked through and heated. If you're adding a pinch of red pepper flakes, stir them in during this step.1 pinch red pepper flakes
- Remove the skillet from the heat. Sprinkle the chopped fresh parsley over the Keto Garlic Butter Meatballs. Serve hot and enjoy immediately.2 tablespoons fresh parsley
Notes
Refrigeration: Once cooled, transfer any leftover meatballs and sauce to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days.
Reheating: Gently warm them in a skillet over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave them in a microwave-safe dish for 1-2 minutes, stirring halfway through. Be mindful not to overcook them.
Freezing: Place in a freezer-safe container or bag. Best enjoyed within 1-2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently warm them in a skillet over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave them in a microwave-safe dish for 1-2 minutes, stirring halfway through. Be mindful not to overcook them.
Freezing: Place in a freezer-safe container or bag. Best enjoyed within 1-2 months. Thaw overnight in the refrigerator before reheating.