Keto Crockpot Meatballs in Marinara
Keto Crockpot Meatballs in Marinara is a low-carb, high-protein dish that's perfect for busy weeknights or meal prepping. The tender meatballs are made with ground beef (or a mix of beef and pork) and almond flour, cooked in a rich, sugar-free marinara sauce in the crockpot. This easy-to-make recipe requires minimal hands-on time and delivers maximum flavor. It's a great choice for anyone following a keto or low-carb lifestyle.
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.
