Save
These creamy Keto Meatball Alfredo are my answer whenever I crave something both comforting and low in carbs. The juicy beef meatballs soak up all the velvety Alfredo sauce, making this dish a family favorite that feels downright luxurious but comes together easily on a weeknight.
The first time I made these meatballs I was amazed by the way almond flour kept them tender and moist. My family devoured the whole batch and now everyone expects this dish at our Sunday dinner table.
Ingredients
- Ground beef: choose 80-85 percent lean so your meatballs stay flavorful and juicy
- Grated Parmesan cheese: real aged Parmesan gives the best nutty depth to both meatballs and sauce
- Almond flour: a low carb binder that keeps the meatballs tender avoid coarse almond meal for a smoother texture
- Egg: helps bind everything together for perfect shaping
- Garlic powder: adds just enough savoriness go for granulated garlic instead of super fine powder for even mixing
- Salt and pepper: season generously and taste as you go for a balanced flavor
- Parsley: fresh parsley on top adds brightness and a pop of color plus it makes the dish look extra inviting
- Butter: unsalted is best so you control the saltiness in the Alfredo sauce
- Heavy cream: brings rich silkiness to the sauce go for full fat and avoid lower fat alternatives
Instructions
- Mix the Meatball Ingredients:
- In a large bowl combine ground beef Parmesan cheese almond flour egg garlic powder salt and pepper. Use clean hands to gently mix until everything is just blended without overworking.
- Shape the Meatballs:
- Scoop mixture and form it into uniform balls about golf ball size. Try to keep them even so they cook at the same rate.
- Brown the Meatballs:
- Heat a large skillet over medium heat. Add the meatballs without crowding and cook until browned on each side and cooked through about twelve minutes. Transfer to a plate.
- Make the Alfredo Sauce:
- In the same skillet reduce heat to medium low and add butter. Once melted pour in heavy cream and whisk gently scraping up any browned bits for extra flavor. Stir in Parmesan cheese letting it melt and thicken until the sauce coats the back of a spoon.
- Combine and Simmer:
- Return the cooked meatballs to the skillet and toss gently in the Alfredo sauce. Let simmer for two to three minutes so the flavors meld.
- Garnish and Serve:
- Sprinkle with chopped parsley just before serving for color and freshness.
Save
My favorite thing about this recipe is how the Parmesan melts into the sauce making each bite super creamy. I remember the first time I served this to my family—everyone went back for seconds and asked for extra sauce to dip their veggies. Now even picky eaters at my house look forward to this meal.
Storage Tips
This dish keeps well in the fridge for up to three days. Store leftovers in an airtight container and gently reheat over low heat stirring often so the sauce stays creamy. If the sauce thickens too much add a splash of cream to loosen it up.
Ingredient Substitutions
If you do not have almond flour you can use crushed pork rinds or even coconut flour but adjust the quantity since it absorbs more moisture. For a dairy-free version try a blend of unsweetened coconut cream and nutritional yeast in place of the heavy cream and Parmesan.
Serving Suggestions
Serve these meatballs over steamed spiralized zucchini or roasted broccoli to soak up the Alfredo sauce. Sometimes I pair them with cauliflower mash for that classic cozy feel. These also make a great meal prep lunch topped with extra parsley and a squeeze of lemon.
Save
Cultural Context
Alfredo sauce has Italian-American roots though in Italy the sauce is simpler using just butter and Parmesan. Over time cooks in the United States enriched it with cream for extra silkiness—perfect for a keto recipe where fat is your friend.
Common Recipe Questions
- → How do I ensure the meatballs are tender?
Mix the ground beef gently with Parmesan, almond flour, and egg, avoiding overworking the mixture. This helps maintain a soft texture when cooked.
- → Can I substitute almond flour with something else for binding?
Yes, coconut flour or crushed pork rinds can be used if you need a grain-free binder that keeps the meatballs low carb.
- → How do I thicken the Alfredo sauce?
Simmer the sauce gently to reduce, stirring in Parmesan cheese until it becomes rich and creamy without separating.
- → What can I serve with this dish?
Try pairing with zucchini noodles, steamed broccoli, or a fresh green salad for a complete low-carb meal.
- → How should leftovers be stored?
Refrigerate in an airtight container for up to three days. Gently reheat on the stovetop, adding a splash of cream if needed.