These ingenious Almond Flour Meatballs use only 4 ingredients, are low-carb and keto, and totally delicious. Make a big batch and freeze them for a healthy, easy protein source all month long.
You know those busy weeknights when you only have half an hour to cook something? This recipe is for those times.
Juicy, savoury Italian-seasoned meatballs that can be pan-fried, baked, or boiled in soup, and come together in just 15 minutes, plus another 15 minutes to cook. Completely gluten-free and keto-friendly and so versatile.
They make a great addition to our Tomato Chickpea Pasta. Or serve them with a side of Chili Garlic Brussels Sprouts and Air Fryer Roasties for a complete meal.
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Ingredients + Substitutions
Here are the four ingredients of this Almond Flour Meatball recipe:
Ground Pork: A medium-fat ground pork makes for the best most satisfying meatballs. We haven’t tried it with ground beef, but it should work too.
Garlic: Use a whole head of garlic, finely minced. Or grate it with a microplane.
Almond Flour or Almond Meal: Almond flour and almond meal are basically the same (ground-up almonds), except almond meal is made from unpeeled almonds. Almond flour on the other hand has all the almond skin removed. You can use either one for this recipe.
Italian Seasoning: You can switch it up by using Cajun seasoning, shichimi togarashi, berbere seasoning, or whatever flavourful spice mix you prefer.
Finally, egg is an optional ingredient. It helps bind the ingredients together but isn’t necessary. Use it if you prefer a firmer meatball.
See recipe card for quantities.
Directions
Step 1. Add all the ingredients to a medium mixing bowl.
Step 2. Knead all the ingredients together in a bowl until well-combined.
Step 3. Form into meatballs. You can use your hands or a large cookie scoop—a #40 cookie scoop (1 ½ tablespoons) is the perfect size.
Pan-frying instructions: Heat oil in a skillet on medium heat. Cook the meatballs for 6 to 7 minutes on each side or until the internal temperature reaches 160 °F.
Baking or air-frying instructions: Bake meatballs at 400 °F for 15 minutes or until the internal temperature reaches 160 °F.
Hint: Cook these almond flour meatballs right away or freeze on a baking sheet until firm, then save in a freezer bag for later.
Storage Tips
Fridge: Keep raw uncooked meatballs refrigerated for up to two days. Cooked almond flour meatballs can be stored for a further three days.
Freezer: Freeze raw or cooked meatballs on a flat surface (such as a baking sheet) until frozen solid, then transfer to an airtight container for storage. Frozen meatballs are best used within three months. They can be cooked right from frozen!
Top Tip
Double or triple this recipe (click on the 2x or 3x buttons in the recipe card) to meal prep a big batch of meatballs. They freeze really well either cooked or raw.
More Pork Recipes
Looking for other recipes like this? Try these:
What to Serve with Almond Flour Meatballs
These are my favorite side dishes to serve with Almond Flour Pork Meatballs:
Did you make this recipe? Please leave a rating or comment below to give me feedback and help out other readers.
Recipe Card
4-Ingredient Almond Flour Meatballs
Equipment
- Medium mixing bowl
- #40 cookie scoop *optional
Ingredients
- 8 to 9 ounces ground pork
- 10 to 12 cloves minced garlic yes, a whole head of garlic!
- ¼ cup almond flour or almond meal
- 1 tablespoon Italian seasoning
- 1 egg *optional; see Note 1
Instructions
- Mix all the ingredients (8 to 9 ounces ground pork, 10 to 12 cloves minced garlic, ¼ cup almond flour or almond meal, 1 tablespoon Italian seasoning) together in a bowl until well-combined.
- Form into meatballs. You can use your hands or a large cookie scoop—a #40 cookie scoop (1 ½ tablespoons) is the perfect size.
- Use them right away or freeze on a baking sheet until firm, then save in a freezer bag for later.
- Pan-frying instructions: Heat some oil in a large skillet on medium heat. Add the fresh or frozen meatballs and cook them for 6 to 7 minutes on each side or until the internal temperature reaches 160 °F.
- Baking or air-frying instructions: Bake meatballs at 400 °F for 15 minutes or until the internal temperature reaches 160 °F.
Notes
- Egg: Use it if you prefer a firmer meatball. The egg helps bind the ingredients together but it is not necessary.
- Nutritional information is calculated per meatball.
K D says
How many meatballs does this make
Kelly Zhang says
Around 10 meatballs. If you want to scale up the recipe, click the 2x or 3x buttons in the recipe card to double or triple the servings.