These tasty keto meatballs have all the flavors of French Onion soup packed in a perfect sized meatball! They are gluten free, grain free, low carb and perfect for a family meal!
Low Carb Meatballs
Meatballs are one of the easiest ways to please a family if picky eaters. Adjusting spices and fillings make meatballs one of the most versatile of recipes. Replacing typical breadcrumbs in traditional meatballs with ground pork rinds, and adding a bit of mozzarella, these low carb meatballs are tender, succulent and picky kid approved.
Easy Gluten Free Meatballs
Even if you're not gluten free, these low carb meatballs need no flour for holding them together. The cheese and pork rinds are enough to help them keep their shape. Just a few simple ingredients and a short amount of time in the kitchen and this is an easy weeknight meal for a family. Double the recipe and freeze unbaked meatballs for another night when you're short on time.
If you don't feel like grinding your pork rinds to make crumbs for this recipe I recommend, Pork King which has a Pork Rind Panko that is wonderfully fine in texture, no crunchy bits that can sometimes happen when you process your own pork rinds at home.
Meal Planning
If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb keto dinner meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren't interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you'll take advantage of it. You can have a sustainable low carb/keto lifestyle when you're well prepared and planning meals is the key! LEARN MORE TODAY!
Low Carb French Onion Meatballs (Gluten Free, Keto)
Low Carb French Onion Meatballs (Gluten Free, Keto)
Ingredients
Meatballs
- 1 pound ground pork or beef
- ½ cup shredded mozzarella cheese
- ⅓ cup pork rind crumbs
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh sage chopped
- 1 egg
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- salt and pepper to taste
Sauce
- 2 medium onions
- 2 ounces butter
- 16 ounces beef stock
- 1 teaspoon minced garlic
- salt and pepper to taste
Topping
- ½ cup shredded mozzarella
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 425 degrees F.
- Place all of the meatball ingredients into a large mixing bowl and mix thoroughly with your hands.
- Line a large baking tray with non-stick paper and shape your meatballs with your hands.
- You should get approx. 20 golf ball sized meatballs. Bake for 30 minutes.
- While the meatballs cook, place the butter into a large, deep sided pan.
- Thinly slice your onions and cook them over med-high heat until they are caramelized.
- Add the beef stock and the garlic, salt and pepper and simmer until the sauce is reduced and thickened.
- Nestle the meatballs into the sauce and top with the extra mozzarella cheese.
- You can either broil the pan until the cheese melts or place a lid on it on the stovetop and cook on low until the cheese melts.
- Serve garnished with chopped parsley.
- Store in the refrigerator for up to 5 days.
Notes
Nutrition
Naomi is the force behind Naomi Sherman | Food Creative. She is passionate about recipe development, food photography and styling. An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born. She fiercely believes that what you put in your body is one of the most important factors for your physical, and mental, wellbeing.
Christine Huff
Love this recipe! Easy and so good. I baked the meatball (10 minutes) in my Ninja Foodi then took out the rack and cooked the onion base in the pot, making it a one pan meal. Looking forward to trying more of your recipes,
Joyce K
I love meatballs and I love French onion soup so I figured I had to try these. I was not disappointed! So flavorful and easy to make. These were easy to throw together and they are so good! My honey asked when we could have them again. I made them with turkey but otherwise followed the recipe exactly. These are a huge hit and will definitely be in heavy rotation. Thank you = )
KELLY J BUZAN
These meatballs were so easy and delicious! The whole family loved them, which is very unusual. I think I'm going to make a bunch more and freeze them so we can have them whenever we want. This is the first time I've tried one of your recipes but now I can't wait to try more. Thank you!
CnT Lavender
Made this last night. We're not Italian but hubby has eaten in many Italian restaurants via work & says that I can make the meatballs anytime because they are authentic Italian based on his dining out experiences. Sounds like I'll be making this again. It was...satisfying.
Joanne Ciliberto
Thanks for this incredible recipe. It came out so delicious and was a winner with the entire family. I need to double it next time!
Jessica
I am vegetarian and will use Beyond Meat for the meatballs but for the sauce, can you use vegetarian stock?
Brenda
sure that works
Tristan Dover
Had these tonight, mixed beef and pork mince 50/50. Loved them and will have them again....Tomorrow.
Paulette Dolan
Used turkey instead of pork. Had to use more of the pork rinds to bind, and also some of the other ingredients to make it even. Was scared they would come out dry. They came out fantastic. The boyfriend loved them since he is trying to cut carbs. I also am gluten free. Definitely a make again!!!
Jay
I am making these meatballs now. The recipe says i should use salt and pepper to taste. I dont want to taste the raw meat mixture to determine if I have the right amount of salt and pepper. Do you have closer to an exact measurement?
Brenda
You could use 1/2 teaspoon salt and 1/4 teaspoon pepper.
Danielle
Delicious! Made these tonight and used ground pork. Flavor is incredible! Thanks for this amazing recipe.
Diane
Made these and they were a hit! I used home canned French onion soup, added the butter and garlic like recipe states, instead of making the sauce. Time saver!! Tried the straight and on cauliflower rice. Will make this again,
Marnie0512
In step 7, the recipe states to add the beef stock and the garlic....isn't the garlic already used in the meatballs?
Amy
I just noticed the same...I'm just going to omit it out from the sauce since I added it into the meatballs!
Denise
NEVER too much garlic!
Nan
You have some of the best recipes! This is delicious!
Sandy
Made this tonight and. Served it with zucchini noodles for the dieters and wide noodles for the non dieters. Everyone was Happy. Thanks.
Linda
Looking forward to making these ,thank you
Brenda Green
I can’t wait to try this recipe
Karin J Fisk
I can't wait to try these! They look like the perfect meal prep for my week!
J-liz
Made this for dinner tonight. Was a big hit with the hubby and oldest child. The 11 year old thought the meatballs were dry. I was a little short on the pork rind, which may be why they were a little dry. Thankfully I took them out of the oven 10 minutes early. I doubled the recipe and made 26 meatballs with 2 lbs of ground beef. I used Salt and Pepper flavored pork rinds. They have a little kick to them. Definitely making these again. Thanks for the great recipe!
Dee
We don’t eat pork. What else could I use as a binder? Thank you.
Brenda
Try almond flour
Ralenia
If you use almond flour would it be the same amount as the pork rinds?
Brenda
I haven't made that swap so can't say for sure, maybe use half the amount and if it holds together fine, don't add any more. If not add more to the same amount of pork rinds.
Nancy
Have I mentioned you are the best low-carb blogger on the internet? I can't wait to make these this week! Thank you, Brenda.
Brenda
Awe thank you so much Nancy!