Need a satisfying keto meal that's easy to prepare and free from common allergens? These tender beef meatballs deliver incredible flavor without including gluten or preservatives. The secret is a simple combination of Parmesan cheese and psyllium husk that creates the perfect texture while keeping carbs to a minimum. Paired with a creamy herb sauce, these meatballs are perfect for weeknight dinners or meal prep. Ready in under 30 minutes, they'll quickly become a staple in your keto recipe collection!
Ingredients:
For the meatballs:
1 pound (450g) ground beef (80/20 fat ratio)
1/4 cup grated Parmesan cheese or 1/4 cup almond flour
1 large egg
1 tablespoon psyllium husk powder
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the herb sauce:
1/2 cup full-fat sour cream
2 tablespoons fresh herbs (parsley, chives, basil), chopped
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the ground beef, Parmesan cheese, egg, psyllium husk powder, garlic, parsley, oregano, onion powder, salt, and pepper.
Mix gently with your hands until just combined - avoid overmixing to keep the meatballs tender.
Let the mixture rest for 5 minutes to allow the psyllium husk to absorb moisture.
Form the mixture into 12-14 evenly sized meatballs, about 1.5 inches in diameter.
Heat olive oil in a large skillet over medium heat.
Add the meatballs to the skillet, being careful not to overcrowd the pan (cook in batches if necessary).
Cook for 3-4 minutes on each side, turning gently, until browned on all sides and cooked through to an internal temperature of 160°F (71°C).
While the meatballs are cooking, prepare the herb sauce by combining all sauce ingredients in a small bowl and mixing well.
Serve the meatballs hot with the herb sauce for dipping.