Who doesn’t love a dinner that practically cooks itself? These keto crockpot meatballs are juicy, flavorful, and smothered in a rich, low-carb marinara sauce. They’re perfect for busy weeknights, meal prep, or a family dinner that feels a little fancy but is super easy to pull off. My kids LOVE these meatballs, and I love that they’re healthy and low-carb without sacrificing taste. Plus, making them in the crockpot means you can set it and forget it while the house fills with the most amazing smell. Let’s dive in!
What You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1 lb ground pork (or sub all beef)
- 2 large eggs
- 1/2 cup grated parmesan cheese
- 1/3 cup almond flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Sauce:
- 2 cups sugar-free marinara sauce
- 1 tsp olive oil
- 1/2 tsp dried basil (optional)
- Fresh parsley and extra grated parmesan for garnish
Pro Tips
- Mix Gently: Overmixing the meatball mixture can make them dense. Just combine until it holds together.
- Use a Cookie Scoop: To make evenly-sized meatballs quickly and easily.
- Sear for Extra Flavor: If you have a few extra minutes, brown the meatballs in a skillet before adding them to the crockpot.
- Kid-Friendly Veggies: Serve with zucchini noodles, cauliflower rice, or steamed broccoli. Let the kids pick their side!
- Adjust the Marinara: If you like more sauce, feel free to add another cup to the crockpot.
Tools You’ll Need:
- Mixing bowl
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Crockpot
Substitutions & Variations:
- No almond flour? Swap with crushed pork rinds or coconut flour (start with 1/4 cup).
- Ground chicken or turkey can replace beef or pork.
- Add chopped spinach or grated zucchini to the meat mixture for extra veggies.
Make-Ahead Tips:
- Form the meatballs the night before and refrigerate. Toss them in the crockpot in the morning!
- This dish reheats beautifully, so it’s great for meal prep.
Instructions:
1. Mix the Meatball Ingredients
In a large mixing bowl, combine ground beef, ground pork, eggs, parmesan, almond flour, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until just combined.
2. Form the Meatballs
Using a cookie scoop or your hands, form 1-inch meatballs. Set them on a plate or tray.
3. (Optional) Brown the Meatballs
Heat 1 tsp of olive oil in a skillet over medium heat. Sear the meatballs on all sides for 2-3 minutes, just until browned.
4. Add to Crockpot
Place the meatballs in the crockpot. Pour the marinara sauce over the top, ensuring all the meatballs are coated. Sprinkle in dried basil if using.
5. Cook
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the meatballs are tender and cooked through.
6. Serve
Spoon the meatballs and sauce into bowls or over your favorite low-carb sides like zucchini noodles, cauliflower rice, or spaghetti squash. Garnish with fresh parsley or extra Parmesan if desired. Serve warm and enjoy!
Leftovers & Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze cooked meatballs (with sauce) in a freezer-safe container for up to 3 months.
Wrap-Up
These keto crockpot meatballs are a total game-changer for busy families and anyone looking to keep things low-carb without missing out on flavor. They’re easy, comforting, and customizable, so feel free to make them your own. If you try this recipe, let me know how it turns out in the comments! I’d love to hear your tweaks and see how your family enjoyed them. ❤️
