With my brother in town and on his Keto diet, I decided to make keto meatballs and “fettucine” alfredo. I forgot to take a picture of the whole meal, but imagine zoodles (zucchini noodles) and “squadles” (squash noodles) with a homemade alfredo sauce and meatballs. I ended up making regular meatballs (with breadcrumbs) and these keto meatballs (without breadcrumbs, but nuts & seed flour substitute) and side by side, they were almost indistinguishable; however, the ones with the breadcrumbs ended up being slightly more moist. Both were light as opposed to dense though. So that worked out well. Future change would be to not use mixed cheese and go straight with 1 C grated/shredded parmesan cheese instead (just preference of flavor). Because I only had heavy cream on hand, I used that in this recipe; however, I’d switch back to milk to identify if there’s much of a difference.
1.75# total of ground meat: pork, beef, bison (this mixture was 12 oz pork, 8 oz beef, 8 oz bison)
2 oz almond, ground into flour
1 oz pumpkin seeds, ground into flour
1 oz sunflower seeds, ground into flour
½ C heavy cream
2 T worcestershire
8 oz onion, minced (food processor)
1 T Garlic powder
½ T onion Powder
½ T mustard
3 T Italian Seasoning
¼ t red chili flakes
½ C cheese, mixed
¼ C parmesan
8 grinds black pepper
8 grinds Grains of paradise
3 pinches kosher salt (1 on binder, 2 on meat)
- Mix everything together except for the meat — in a bowl with 2 pinches of salt.
- In a standing mixer, salt meat and turn to “1” to incorporate.
- Add binder and mix for another 1 minute. Form into meatballs and place on a baking sheet lined with a silpat.
- Bake at 400 degrees for 20 minutes. Broil for 5 minutes until top is caramelized.