These juicy Meatballs Without Breadcrumbs are quick and easy to make. Make them into mini meatballs for an appetizer or a larger size for a main dish. Plus, they are low-carb, keto-friendly, and gluten-free!
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This meatball recipe without breadcrumbs is based on a classic meatball recipe but adapted slightly to make it low-carb.
Why You'll Love This Recipe
Low Carb: This easy meatball recipe is low carb and keto just by leaving out the breadcrumbs.
Make Ahead: You can make these homemade meatballs in the morning and cook them later in the day.
Freezer Friendly: Turn these into a handy freezer meal by making a big batch and freezing them in freezer containers or a freezer bag for later use.
Ingredient Notes and Substitutions
Only a few basic ingredients are needed to make this simple yet hearty keto meatball recipe.
- Lean ground beef. I used lean ground beef, but a great substitute is any ground meat such as a mixture of ground beef and ground pork. You can also use ground venison, or make turkey meatballs using ground turkey.
- Almond flour. Substitute with pork rinds or parmesan cheese.
- Garlic powder. Use 2 minced garlic cloves instead.
- Onion powder. Use ½ of a finely diced onion instead.
See the printable recipe card for exact measurements and a full list of ingredients.
How To Make Meatballs Without Breadcrumbs
- Combine all ingredients in a large mixing bowl and mix well. I find the best option is to use my hands to mix up the meat mixture. Mix the meatballs until the ingredients are combined well.
- Make the meatballs about 1 to 1.5-inch diameter, smaller if you want mini meatballs. The best way to do this is to use a small ice cream scoop or a cookie dough scoop. Alternatively, you could use a kitchen scale to ensure each meatball is the same size. I prefer the cookie dough scoop. 🙂
- Place the raw meatballs in a single layer on a parchment-paper-lined baking sheet. Place the rimmed baking sheet in the oven at 350 degrees F. Cook the meatballs for 40-45 minutes, until nicely browned.
- Remove from the oven and serve with your favorite sauce. Enjoy!
NOTE: The above pictures are from the first time I cooked the meatballs. I sprayed a cooling rack with cooking spray and placed the meatballs on the rack over a cookie sheet lined with parchment paper. However, the meatballs were not easy to remove and stuck to the rack.
Stove Top Instructions
- Follow the recipe above to make the meatballs.
- Instead of placing on a baking sheet, heat 1-2 tablespoons of olive oil in a frying pan.
- Brown meatballs in a large skillet, turning them to brown on all sides. Continue to cook until the meatballs are cooked all the way through.
Serving Suggestions
They're perfect for spaghetti, smothered in tomato sauce, sweet and sour sauce, or pineapple sauce.
They are also delicious served on a bed of fluffy Instant Pot Jasmine Rice, egg noodles, Twice Baked Mashed Potatoes, Ultra Crispy Air Fryer Potatoes, or Air Fryer Sweet Potato Fries.
Or keep it low-carb with zucchini noodles, cauliflower rice, roasted vegetables, and Frozen Broccoli in Air Fryer.
Variations
- Make the best Italian meatballs by using parmesan cheese instead of almond flour, mix the beef meatballs with your favorite marinara sauce, and top with mozzarella cheese and fresh parsley.
- Sweet and sour meatballs are delicious using the sauce ingredients of brown sugar, water, vinegar, soy sauce, and cornstarch.
- Teriyaki pineapple meatballs are another favorite using the sauce ingredients of crushed pineapple, brown sugar, vinegar, soy sauce, and cornstarch.
- Meatball stroganoff is also delicious. Use heavy cream, sliced mushrooms, and beef stock used to make a sauce and serve over egg noodles.
- Make the meatballs spicier by adding ½ teaspoon of red pepper flakes or chili powder to the meat mixture.
Storage Instructions
Refrigerate: Store leftover cooked meatballs in an airtight container for 3-4 days.
Freezer: Freeze cooked meatballs in an airtight container for up to two months.
Top Tips
- Make the meatballs the same size for even cooking.
- Do not overmix the meatballs, otherwise they will not be as tender.
Recipe FAQs
Instead of breadcrumbs in meatballs, you can use almond flour, pork rinds, parmesan cheese, oatmeal, crushed crackers, bread, or pretzels.
No. When meatballs fall apart, it is because there is no binder. For this recipe, we use an egg as the binder.
The best way to keep your meatballs moist is to add the egg for moisture and not to overcook the meatballs.
More Easy Low-Carb Recipes
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Recipe
Meatballs Without Breadcrumbs
Equipment
- Mixing bowl
- Rimmed baking sheet
Ingredients
- 1½ pounds lean ground beef
- 3 tablespoons almond flour
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350℉.
- Combine ground beef, almond flour, egg, garlic powder, onion powder, salt, and black pepper in a large bowl. Mix together well. Using your hands works the best.
- Shape meatballs into 1.5" balls. You will get approximately 21 meatballs this size.
- Place raw meatballs in a single layer on a lined baking sheet. Place meatballs in the oven at 350℉ for 40-45 minutes, until the meatballs are nicely browned.
- Remove immediately from the oven and serve with your favorite sauce.
Video
Recipe Notes:
- Make the meatballs the same size for even cooking.
- Do not overmix the meatballs, otherwise they will not be as tender.
- Store leftover cooked meatballs in an airtight container in the refrigerator for 3-4 days.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
nancy says
what a genius idea to use almond flour as the binding instead of breadcrumbs!