Garlic Butter Keto Meatballs With A Gooey Mozzarella Core

Looking for a keto-friendly appetizer or a satisfying low-carb meal? These Garlic-Butter Keto Meatballs are about to become a new favorite! We’re taking classic comfort food and giving it a delicious, healthy twist. Imagine tender, juicy meatballs infused with garlic and butter, and then… a molten, gooey mozzarella core in every bite! This recipe is surprisingly easy to make and guaranteed to impress. Get ready to experience a flavor explosion that won’t derail your keto lifestyle.

You’ll Need These Ingredients:

• 500g (1 ¼ lb) Ground Beef: We recommend using lean ground beef (around 80/20) for the best flavor and texture. Leaner beef will result in less grease, but can sometimes be drier, so don’t go too lean!
• 50g (½ cup) Almond Flour: Almond flour acts as our keto-friendly breadcrumb substitute, binding the meatballs together and adding a subtle nutty flavor. Ensure it’s finely ground for a smoother texture.
• 30g (¼ cup) Grated Parmesan Cheese: Parmesan adds a salty, umami richness to the meatballs. Freshly grated Parmesan is always best for flavor, but pre-grated will work in a pinch.
• 1 Large Egg: The egg acts as another binder, helping to hold the meatballs together and adding moisture.
• 3 Cloves Garlic, Minced: Garlic is the star of the show! Freshly minced garlic provides the most potent flavor. Don’t skimp on this ingredient!
• 2 tbsp (≈ 8g) Fresh Parsley, Chopped: Parsley adds a pop of freshness and color. Flat-leaf parsley (Italian parsley) is preferred for its robust flavor.
• 1 tsp (5g) Salt: Salt enhances all the other flavors and is crucial for a well-seasoned meatball. We recommend using fine sea salt.
• ½ tsp (2g) Freshly Ground Black Pepper: Freshly ground black pepper provides a warm, spicy kick. Avoid pre-ground pepper, as it loses its flavor quickly.
• 100g (3½ oz) Mozzarella Cheese, Cut into 1 cm Cubes: This is where the magic happens! Full-fat mozzarella is essential for that gooey, melty center. Cutting it into uniform cubes ensures even distribution.
• 60g (4 tbsp) Unsalted Butter, Divided (2 tbsp for searing, 2 tbsp for glaze): Butter adds richness and flavor. Using unsalted butter allows you to control the saltiness of the dish. We’ll be using it for both searing and creating a luscious glaze.
• 1 tsp (2g) Lemon Zest: Lemon zest brightens up the garlic-butter glaze, adding a zesty aroma and flavor. Use a microplane to zest the lemon finely.
• 15g (1 tbsp) Sliced Toasted Almonds (Optional Garnish): Toasted almonds add a delightful crunch and visual appeal.
• Extra Chopped Parsley for Garnish: A final sprinkle of fresh parsley adds a vibrant touch.

Ingredient Substitutions

While this recipe is designed to be keto-friendly, here are a few substitutions you can make if needed:

• Ground Beef: You can substitute ground turkey or ground chicken for the beef, but the flavor will be slightly different.
• Almond Flour: Coconut flour can be used as a substitute, but you’ll need to use less (about 2-3 tablespoons) as it’s more absorbent.
• Parmesan Cheese: Pecorino Romano cheese can be used as a substitute for Parmesan.

Step-by-Step Instructions for Perfect Keto Meatballs

1. Combine the Meatball Ingredients: In a large bowl, gently combine the ground beef, almond flour, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. It’s crucial *not* to overmix the meat mixture. Overmixing develops the gluten in the almond flour (yes, it has a little!), resulting in tougher meatballs. Mix just until everything is evenly distributed.
2. Form the Meatballs with Mozzarella Centers: Divide the meat mixture into 12 equal portions, approximately 40g each. Using a kitchen scale ensures consistent size, which leads to even cooking. Flatten each portion in the palm of your hand to create a small disc. Place a ½-cm cube of mozzarella cheese in the center of each disc. Gently but firmly roll the meat around the mozzarella, sealing the edges completely to prevent the cheese from leaking during cooking. A good seal is key to that gooey core!
3. Sear the Meatballs: Heat 2 tablespoons of butter in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. The skillet needs to be hot enough to create a good sear, but not so hot that the butter burns. Carefully add the meatballs to the skillet, ensuring they aren’t overcrowded. Sear for 2-3 minutes per side, rotating to achieve a deep golden-brown crust on all surfaces. This searing step is vital for flavor development and texture.
4. Bake to Perfection: Transfer the skillet with the seared meatballs to a preheated oven at 180°C (350°F). Bake for 10-12 minutes, or until the internal temperature of the meatballs reaches 71°C (160°F). Use a meat thermometer inserted into the center of a meatball to verify the temperature. The mozzarella should be fully melted and gooey.
5. Prepare the Lemon-Garlic Butter Glaze: While the meatballs are baking, prepare the glaze. In a small saucepan, melt the remaining 2 tablespoons of butter over low heat. Stir in the lemon zest and a pinch of salt. For an extra layer of flavor, whisk in about a teaspoon of the pan drippings from searing the meatballs – this adds a savory depth to the glaze.
6. Glaze and Serve: Remove the meatballs from the oven and return them to the skillet. Gently toss the meatballs in the lemon-garlic butter glaze, ensuring they are evenly coated. Plate immediately, drizzle with any remaining glaze, and garnish with toasted almond slivers and extra chopped parsley for a pop of color and added texture.

Why Mozzarella in the Center? The Science of Gooeyness

The addition of a mozzarella core isn’t just about indulgence; it’s about creating a delightful textural contrast. The high moisture content of mozzarella, combined with its melting properties, creates a molten center that complements the savory, slightly firm exterior of the meatball. The fat content also contributes to the overall richness and flavor. Sealing the mozzarella properly is crucial – a leak means a lost opportunity for that signature gooey bite! This technique elevates a simple meatball to something truly special.

Tips for Achieving the Best Keto Meatball Texture

Almond flour is a fantastic keto-friendly binder, but it behaves differently than wheat flour. Because it lacks gluten, it doesn’t develop the same elasticity. That’s why gentle mixing is so important. Adding a small amount of Parmesan cheese also helps with binding and adds a savory umami flavor. If your mixture feels too wet, add another tablespoon of almond flour. If it’s too dry, a tiny splash of water can help bring it together. Don’t be afraid to experiment to find the perfect consistency.

Serving Suggestions & Keto-Friendly Sides

These Garlic-Butter Keto Meatballs are incredibly versatile. They’re delicious served on their own as an appetizer, or as a main course with a side of cauliflower mash or zucchini noodles. A simple green salad with a vinaigrette dressing also pairs beautifully. For a more substantial meal, consider serving them with a creamy spinach dip or a keto-friendly marinara sauce (ensure it’s sugar-free!).

Troubleshooting Common Issues

• Meatballs falling apart? Ensure you’ve sealed the mozzarella completely and that the meat mixture isn’t too wet. Chilling the mixture for 30 minutes before forming the meatballs can also help.
• Meatballs are dry? Don’t overbake them! Use a meat thermometer to ensure they reach the correct internal temperature. Adding a little extra butter to the glaze can also help keep them moist.
• Not Keto enough? Double check all ingredients for hidden carbs.

Frequently Asked Questions (FAQ)

Can I use ground turkey or chicken instead of beef?

Yes, you can! Ground turkey or chicken will work well, but the flavor will be slightly different. Adjust seasoning accordingly.

Can I make these meatballs ahead of time?

You can form the meatballs and store them in the refrigerator for up to 24 hours before cooking. However, it’s best to cook them fresh for optimal flavor and texture.

Are these meatballs suitable for freezing?

Yes, cooked meatballs freeze well. Allow them to cool completely before freezing in an airtight container. Reheat in the oven or microwave.

These Garlic-Butter Keto Meatballs with a Gooey Mozzarella Core are a guaranteed crowd-pleaser! They’re packed with flavor, easy to make, and perfect for any occasion. Don’t forget to save this recipe to Pinterest so you can easily find it later!

Print