Keto Diet App - Free Download Keto Diet App - Free Download
Take the guesswork out of following a low-carb diet, lose body fat & feel great!
KetoDiet app is FREE to download!

Easy Low-Carb Marinara Meatballs

4.6 stars, average of 18 ratings

This post may contain affiliate links, see our disclaimer.

Easy Low-Carb Marinara MeatballsPin itFollow us 148.4k

Mamma Mia… these meatballs! So easy to make, these speedy Easy Keto Marinara Meatballs are up there in my favourite go to quick and easy keto recipes.

Serve with keto zoodles, Palmini low-carb pasta or on cauliflower mash for the ultimate keto comfort food dinner. I actually made these low-carb marinara meatballs without an egg and they hold together great but you can add an egg too if you prefer to make them even sturdier.

Oven Baking vs Pan Frying Meatballs

You can bake or fry meatballs based on personal preference and time you have available yo make these. Pan-frying is generally faster and produces a better flavour, but the meatballs may crumble if you turn them too quick. Plus you will need to grease the pan so make sure to add cooking fat to adjust your macros in our app if you do that.

If you use a frying pan to cook the meatballs, simply add 1 to 2 tablespoons of ghee or virgin avocado oil to a non-stick or cast iron frying pan. Add the meatballs and fry, turning them every 3 minutes, and cook for a total of 8 to 15 minutes, depending on the size of the meatballs, until cooked through. Do not turn too soon or the meatballs will crumble, especially if you're not using eggs.

Do I Need to Use Eggs and Breadcrumbs to Make Meatballs?

Eggs and breadcrumbs improve the texture of meatballs, making them bind better and produce a softer, fluffier texture. We kept these keto meatballs super simple by skipping these ingredients which will result in more meaty, dense texture. They are still delicious!

For best results you can add one egg per 500 grams (1.1 lb) of meat, plus 1/3 to 1/2 cup of Keto Breadcrumbs. You don't want too many eggs or breadcrumbs as that would make the meatballs too dense and spongy.

If you don't have time to make proper Keto Breadcrumbs (they do taste and work just like the real deal!), you can use other options such as as almond flour (1/2 cup), coconut flour (2 tablespoons) or flax meal (1/4 cup). Enjoy!

Easy Low-Carb Marinara MeatballsPin itFollow us 148.4k

Hands-on Overall

Serving size 4 meatballs

Allergy information for Easy Low-Carb Marinara Meatballs

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Nutritional values (per serving, 4 meatballs)

Net carbs4.3 grams
Protein22.6 grams
Fat37.3 grams
Calories451 kcal
Calories from carbs 4%, protein 20%, fat 76%
Total carbs5.7 gramsFiber1.4 gramsSugars2.6 gramsSaturated fat11.1 gramsSodium832 mg(36% RDA)Magnesium31 mg(8% RDA)Potassium467 mg(23% EMR)

Ingredients (makes 4 servings)

  • 500 g ground beef (1.1 lb)
  • 1 garlic clove or 1 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp apple cider vinegar or coconut aminos
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp Dijon mustard
  • 2 tbsp chopped parsley or basil
  • 1 batch Marinara Sauce, about 1 1/2 cups (300 ml/ 10 fl oz)
  • Optional: 1-2 tbsp fresh herbs such as parsley or basil


  1. Prepare the Marinara Sauce as per the recipe here. Easy Low-Carb Marinara Meatballs
  2. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). (Skip if you're cooking the meatballs in a frying pan. See recipe tips above for more info.)
  3. Place all the ingredients in a mixing bowl and use your hands to combine. Shape into 15 to 16 meatballs, about 33 g (1.2 oz) each. Place the meatballs on a greaseproof lined baking tray.
    Easy Low-Carb Marinara Meatballs
  4. Bake for about 12 to 15 minutes or until cooked through.
  5. Add the marinara sauce to a skillet and add the meatballs. Cook to warm through, about 2 to 4 minutes.
    Easy Low-Carb Marinara Meatballs
  6. Option to top with fresh parsley, basil and cracked black pepper to serve. Store in a Tupperware in the fridge for up to 4 days. Freezer for 3 months.

Ingredient nutritional breakdown (per serving, 4 meatballs)

Net carbsProteinFatCalories
Beef, minced (ground), raw, grass-fed
0 g21.5 g25 g318 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Onion powder, spices
0.6 g0.1 g0 g3 kcal
Apple cider vinegar
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Dijon mustard
0 g0 g0 g1 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Marinara sauce
3.3 g0.8 g12.2 g127 kcal
Total per serving, 4 meatballs
4.3 g22.6 g37.3 g451 kcal

Easy Low-Carb Marinara MeatballsPin itFollow us 148.4k

Do you like this recipe? Share it with your friends! 

Jo Harding
Creator of

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (6)

Absolutely delicious! Your marinara is a staple in my house. I've been making it for years! I made these with the suggested egg and almond flour and cooked then in a frypan instead of baking. So good!

Thank you Annie, glad you enjoyed!

This is perfect timing! I'm making these for dinner and will serve them with some palmini and parmesan. Thank you so much, you're the best!

Thank you Kelly, I love palmini!

These are just SCREAMING to be in a meatball sub!!
Tip:  collagen powder, unflavored protein powder, or unflavored gelatin work the same way as the egg or breadcrumbs when it comes to binding meat or things to meat (such as breading or coating).  Use about 1 tablespoon of collagen or protein powder per pound of meat (or 1 envelope of the gelatin powder), and you're good to go.  For breading/coating, mix about a tablespoon of the powder (or 1 envelope gelatin powder)  in with your other recipe ingredients.
My husband is allergic to eggs, and I'm gluten intolerant, so this trick serves for the both of us.

That's so funny you're saying that. This is actually a by product of meatball subs that I've got scheduled in for next week - I just wanted to share the meatballs first 😊
Thanks for the collagen tip! I found that flax meal also works well as a replacement for eggs in meatballs and meatloaves.