Keto Beef and Spinach Meatballs – Juicy, Simple, and Low-Carb

These meatballs are the kind of weeknight win you’ll want on repeat. They’re tender, juicy, and full of flavor without a pile of carbs. Spinach adds color and nutrients while keeping everything moist, and a few smart pantry staples bring it all together.

Serve them with a quick marinara, a creamy sauce, or simply on a bed of sautéed zucchini noodles. They’re easy to make, great for meal prep, and satisfying enough for everyone at the table.

What Makes This Recipe So Good

• Low-carb and keto-friendly: No breadcrumbs or starchy fillers—just clean, simple ingredients.
• Big flavor, minimal effort: Garlic, Parmesan, and herbs make these meatballs taste like they simmered all day.
• Moist and tender: Spinach and egg keep them juicy without needing bread.
• Flexible cooking methods: Bake, pan-sear, or air-fry with great results.
• Meal prep gold: They reheat beautifully and freeze well for quick, protein-packed meals.

Shopping List

• 1 pound ground beef (80/20 or 85/15 works best)
• 2 cups fresh spinach, finely chopped (or 1 cup frozen spinach, thawed and well-drained)
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 tablespoons almond flour (optional, for extra structure)
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning (or 1/2 teaspoon each dried oregano and basil)
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (for pan-searing or brushing before baking)
• Low-sugar marinara or a simple cream sauce, for serving (optional)
• Fresh parsley or basil, chopped, for garnish (optional)

How to Make It

1. Prep the spinach: If using fresh spinach, finely chop it. For frozen, thaw completely and squeeze out as much water as possible with a clean towel. Excess moisture will make the meatballs loose.
2. Mix the base: In a large bowl, add ground beef, chopped spinach, egg, Parmesan, almond flour (if using), garlic, Italian seasoning, onion powder, red pepper flakes, salt, and pepper.
3. Combine gently: Use your hands or a fork to mix until just combined. Don’t overwork the meat or the meatballs can turn dense.
4. Shape: Form into 16–20 meatballs, about 1 to 1.5 inches in diameter.

   Place on a plate or tray.

5. Choose your cooking method:
   • Bake: Heat oven to 400°F (200°C). Line a baking sheet with parchment. Brush or spray meatballs with olive oil.

     Bake 14–18 minutes until cooked through and browned in spots (165°F internal).

   • Pan-sear: Warm 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer, not crowded. Brown on all sides, about 6–8 minutes total, then lower heat and cover for 2–3 minutes to finish.
   • Air-fry: Air fryer at 380°F (193°C) for 10–12 minutes, shaking once, until nicely browned and at 165°F inside.
6. Serve: Spoon with warm low-sugar marinara or a creamy Parmesan sauce.

   Garnish with chopped parsley or basil if you like.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze on a sheet pan until solid, then move to a freezer bag for up to 3 months. Label with the date.
• Reheat: Microwave in 30-second bursts, warm in a skillet over low heat, or bake at 325°F (165°C) until hot. Add a splash of water or sauce to keep them moist.

Why This is Good for You

• Protein-forward: Ground beef provides complete protein to keep you full and support muscle recovery.
• Low in carbs: Skipping breadcrumbs keeps carbs in check, making it easier to stay in ketosis.
• Nutrient-dense: Spinach adds fiber, iron, folate, and vitamin K without changing the flavor.
• Healthy fats: Olive oil and beef fat help with satiety and flavor, key for a sustainable keto approach.
• Balanced sodium and seasoning: Using herbs and spices lets you rely less on salt for flavor.

What Not to Do

• Don’t skip draining the spinach: Excess water makes meatballs mushy and prone to breaking.
• Don’t overmix the meat: Stir just until combined.

  Overmixing compresses the meat and leads to tough results.

• Don’t overcrowd the pan: If pan-searing, give space so they brown instead of steam.
• Don’t use ultra-lean beef: Very lean meat dries out. Aim for 80/20 or 85/15 for the best texture.
• Don’t forget to season: Underseasoned meatballs taste flat. Taste-test a small patty in the pan if you’re unsure.

Recipe Variations

• Cheesy center: Tuck a small cube of mozzarella inside each meatball for a melty surprise.
• Spicy Italian: Use hot Italian seasoning, add extra red pepper flakes, and serve with arrabbiata sauce.
• Greek-inspired: Swap Parmesan for crumbled feta, add lemon zest and oregano, and serve with a garlicky yogurt sauce.
• Mushroom umami: Finely mince a few mushrooms and sauté until dry, then mix in for added depth without extra carbs.
• Herb upgrade: Fold in fresh parsley and basil at the end of mixing for a brighter finish.
• Dairy-free: Use nutritional yeast instead of Parmesan and skip the cream-based sauces.
• Turkey swap: Use ground turkey thigh for a lighter option.

  Add 1 tablespoon olive oil to keep it juicy.

FAQ

Can I make these meatballs without almond flour?

Yes. The egg, spinach, and Parmesan provide enough structure. Almond flour is optional and mainly helps with binding if your mix feels very loose.

What sauce works best for keto meatballs?

Low-sugar marinara is an easy pick.

A quick cream sauce made with butter, garlic, heavy cream, and Parmesan is also excellent and very keto-friendly.

How do I avoid dry meatballs?

Use beef with some fat, don’t overmix, and avoid overcooking. Pull them when they reach 165°F inside and rest for a few minutes before serving.

Can I cook them directly in sauce?

You can, but brown them first for better flavor and texture. After browning, simmer gently in sauce for 5–10 minutes to meld flavors.

How many carbs are in these meatballs?

Exact numbers vary by brand and portion size, but each meatball typically has very low net carbs, mostly from spinach and seasonings.

Check your specific ingredients for precise macros.

Is frozen spinach okay?

Absolutely. Just thaw completely and squeeze it bone-dry. This step is key for firm, well-shaped meatballs.

Wrapping Up

Keto Beef and Spinach Meatballs are a reliable, flavorful staple you can meal prep, freeze, and customize.

They’re easy to make, fit a low-carb lifestyle, and pair well with simple sauces and veggies. Keep a batch on hand for quick lunches, last-minute dinners, or a protein boost anytime. Simple ingredients, great texture, and comfort-food flavor—every box is checked.