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Keto Crockpot Meatballs in Marinara is a delicious, low-carb dish that combines the rich flavors of homemade meatballs with a slow-simmered marinara sauce.
This easy, hands-off recipe is perfect for anyone following a keto lifestyle or simply looking for a comforting and hearty meal without the extra carbs.
The beauty of this dish lies in the slow cooking process.
As the meatballs gently cook in the crockpot, they absorb the flavors of the marinara sauce, resulting in a tender, juicy texture that melts in your mouth.
Whether you’re meal-prepping for the week or making a cozy dinner for the family, these keto meatballs are sure to be a hit.
Why You’ll Love This Recipe
Unlike traditional meatball recipes that rely on breadcrumbs, these keto meatballs use almond flour and Parmesan cheese for a perfect, tender texture without the carbs. Here’s why this dish is a must-try:
A True Set-It-and-Forget-It Meal
Once you’ve prepared the meatballs and sauce, the crockpot does all the work. Just let them slow cook while you go about your day.
Perfect for Meal Prep
Make a big batch and store leftovers in the fridge or freezer for a quick, protein-packed meal anytime.
Rich, Hearty Flavor Without the Guilt
The combination of juicy meatballs and a slow-simmered marinara sauce makes this dish taste indulgent while staying completely keto-friendly.
Customizable to Your Preferences
Swap out beef for a mix of pork and turkey, adjust the seasoning to your taste, or add a little spice for an extra kick.
Ingredients for Keto Crockpot Meatballs in Marinara
The key to delicious keto meatballs is using high-quality, low-carb ingredients that bring out the best flavors while keeping things simple.
For the Meatballs
- Ground Beef (or Pork Mix) – A blend of beef and pork adds extra richness, but you can use just beef if preferred.
- Almond Flour – Replaces breadcrumbs while keeping the meatballs tender.
- Parmesan Cheese – Enhances the flavor and helps with binding.
- Eggs – Essential for holding everything together.
- Minced Garlic & Onion Powder – Provides depth of flavor. Freshly minced garlic can also be used.
- Italian Seasoning – A blend of oregano, basil, and thyme for classic Italian flavor.
- Salt & Pepper – Brings out the natural flavors of the meat.
For the Keto Marinara Sauce
- Crushed Tomatoes (No Sugar Added) – The base of the sauce; look for a low-carb option.
- Tomato Paste – Adds depth and thickens the sauce.
- Olive Oil – Enhances the richness and adds healthy fats.
- Garlic & Onion – For a fragrant, flavorful sauce.
- Italian Herbs (Oregano, Basil, Thyme) – Classic seasonings that bring out the best in the sauce.
- Red Pepper Flakes (Optional) – Adds a slight kick of heat.
- Salt & Pepper – Essential for seasoning.
Step-by-Step Instructions
Making these keto crockpot meatballs is simple and requires minimal effort.
Follow these easy steps for a perfectly cooked dish.
1. Prepare the Meatballs
In a large bowl, combine the ground beef, almond flour, Parmesan cheese, eggs, garlic, onion powder, Italian seasoning, salt, and pepper.
Use your hands to mix everything thoroughly until the ingredients are well incorporated.
Roll the mixture into evenly sized meatballs, about 1.5 inches in diameter. This ensures they cook evenly in the crockpot.
2. Sear the Meatballs (Optional)
While this step is not required, lightly browning the meatballs in a hot skillet with a little olive oil adds extra flavor and helps them hold their shape.
Simply sear them for about 2 minutes per side until golden brown.
3. Make the Keto Marinara Sauce
In a separate bowl, mix the crushed tomatoes, tomato paste, olive oil, minced garlic, onion, Italian herbs, red pepper flakes, salt, and pepper.
Stir until well combined.
4. Slow Cook the Meatballs in Marinara
Pour half of the marinara sauce into the bottom of the crockpot.
Arrange the meatballs in a single layer, then pour the remaining sauce over the top, ensuring all the meatballs are covered.
Set the crockpot to low for 4-6 hours or high for 2-3 hours. The longer they cook, the more tender and flavorful they become.
5. Serve and Enjoy
Once the meatballs are fully cooked, garnish with fresh basil and a sprinkle of Parmesan cheese.
Serve them over zucchini noodles, spaghetti squash, or cauliflower rice for a complete keto-friendly meal.
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Tips for the Best Keto Meatballs
Achieving the perfect keto meatballs requires a few simple tricks. These tips will ensure they stay tender, flavorful, and perfectly cooked every time.
Use the Right Meat Ratio
A mix of 80/20 ground beef (or a combination of beef and pork) works best for juicy meatballs. Leaner meats can result in a drier texture.
Don’t Skip the Parmesan and Almond Flour
Traditional meatballs use breadcrumbs to retain moisture, but in keto recipes, finely grated Parmesan and almond flour serve the same purpose while keeping the carbs low.
Mix Gently for Tender Meatballs
Overmixing can make the meatballs dense and tough. Mix just until the ingredients are combined for the best texture.
Brown the Meatballs for Extra Flavor
While you can place raw meatballs directly in the crockpot, searing them first adds depth to the flavor and helps them hold their shape better during slow cooking.
Choose a Sugar-Free Marinara Sauce
Many store-bought marinara sauces contain added sugars. Look for a no-sugar-added option or make your own using crushed tomatoes, olive oil, and herbs.
Let the Meatballs Simmer in the Sauce
Slow cooking allows the meatballs to absorb the rich flavors of the marinara sauce.
Cooking on low for 4-6 hours gives the best results.
Storage and Meal Prep Instructions
This recipe is perfect for meal prep, and the meatballs store well for easy future meals.
Here’s how to keep them fresh and delicious.
Refrigeration
- Allow the meatballs and sauce to cool completely before storing.
- Place them in an airtight container and refrigerate for up to 4 days.
Freezing
- To freeze, arrange the cooked meatballs on a baking sheet and freeze them for 1-2 hours before transferring them to a freezer-safe bag or container.
- Store for up to 3 months.
- For best results, freeze the meatballs with the sauce to keep them moist.
Reheating
- From the refrigerator: Warm the meatballs in a saucepan over low heat for 5-7 minutes or microwave in 30-second intervals until heated through.
- From frozen: Thaw overnight in the refrigerator and reheat on the stove or in the microwave. You can also reheat directly from frozen by simmering them in a saucepan over low heat until warmed through.
Final Thoughts
Keto Crockpot Meatballs in Marinara are a satisfying, flavorful meal that makes sticking to your low-carb diet both easy and delicious.
With minimal prep and the convenience of a slow cooker, this recipe is perfect for busy weeknights or meal prepping for the week ahead.
The rich, hearty marinara sauce and tender meatballs will keep you coming back for more, while the absence of carbs ensures you stay on track with your keto goals.
Whether you enjoy them over zucchini noodles, spaghetti squash, or on their own, these meatballs are bound to become a family favorite.
Give this recipe a try and experience the ultimate comfort food in keto-friendly form.
Frequently Asked Questions
1. Can I use pork instead of beef for the meatballs?
Yes! You can use pork or a blend of beef and pork for a different flavor profile.
Pork adds extra moisture, making the meatballs even juicier. You can also use turkey or chicken for a leaner option.
2. How do I make these meatballs dairy-free?
To make the meatballs dairy-free, simply omit the Parmesan cheese.
You can replace it with a dairy-free alternative, such as nutritional yeast, or skip it altogether.
The almond flour will still bind the meatballs perfectly.
3. Can I cook the meatballs in the oven instead of the crockpot?
Yes, you can bake the meatballs at 375°F (190°C) for about 20-25 minutes or until they’re cooked through.
After baking, add them to a stovetop-simmered marinara sauce and let them cook for a few extra minutes to absorb the flavors.
4. What’s the best way to prevent the meatballs from falling apart?
To prevent the meatballs from falling apart, make sure the mixture is well-combined but not overworked.
Also, searing them in a hot skillet before placing them in the crockpot helps them stay intact during slow cooking.
5. Can I make the marinara sauce ahead of time?
Absolutely! You can make the marinara sauce in advance and store it in the refrigerator for up to 4 days or freeze it for longer storage.
This makes the recipe even easier to prepare on the day you want to cook the meatballs.
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Keto Crockpot Meatballs in Marinara
Equipment
- Crockpot – 1 unit (slow cooker)
- Large Bowl – 1 unit (for mixing meatball ingredients)
- Skillet (optional) – 1 unit (for searing meatballs)
- Measuring Spoons & Cups – 1 set (for measuring ingredients)
- Cooking Spoon or Tongs – 1 unit (for placing meatballs in crockpot and stirring sauce)
Ingredients
For the Meatballs:
- 1 lb Ground Beef or a mix of beef and pork
- 1/4 cup Almond Flour
- 1/4 cup Parmesan Cheese
- 1 large Egg
- 2 cloves Garlic minced (or 1 tsp garlic powder)
- 1 tsp Onion Powder
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
For the Marinara Sauce:
- 1 can 14.5 oz Crushed Tomatoes (no sugar added)
- 2 tbsp Tomato Paste
- 2 tbsp Olive Oil
- 2 cloves Garlic minced
- 1/2 small Onion finely chopped
- 1 tsp Italian Herbs oregano, basil, thyme
- 1/4 tsp Red Pepper Flakes optional
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Prepare the Meatballs: In a large bowl, mix the ground beef, almond flour, Parmesan cheese, egg, minced garlic, onion powder, Italian seasoning, salt, and pepper. Use your hands to combine the ingredients until fully mixed.
- Form the Meatballs: Roll the mixture into evenly sized meatballs, about 1.5 inches in diameter.
- Sear the Meatballs (Optional): In a skillet over medium heat, heat a little olive oil. Sear the meatballs for 2 minutes per side until they are browned.
- Prepare the Marinara Sauce: In a separate bowl, mix together the crushed tomatoes, tomato paste, olive oil, minced garlic, chopped onion, Italian herbs, red pepper flakes (if using), salt, and pepper. Stir to combine.
- Slow Cook the Meatballs: Pour half of the marinara sauce into the bottom of the crockpot. Arrange the meatballs in a single layer and pour the remaining sauce over the top.
- Cook: Set the crockpot to low for 4-6 hours or high for 2-3 hours. Once the meatballs are cooked through and tender, they are ready to serve.
- Serve and Enjoy: Garnish with fresh basil and a sprinkle of Parmesan cheese. Serve over zucchini noodles, cauliflower rice, or spaghetti squash.
Notes
- Make Ahead: You can prepare the meatballs and marinara sauce the night before. Simply store them in the fridge and cook them in the crockpot the following day.
- Freezing: For long-term storage, freeze the meatballs with marinara sauce in an airtight container. They’ll stay fresh in the freezer for up to 3 months.
- Spice Level: Adjust the red pepper flakes to your preference. Omit them for a milder dish.
- Substitute: Use ground turkey or chicken if you prefer a leaner meat option. You can also substitute almond flour with pork rinds or coconut flour, though the texture may differ slightly.
