Keto Meatball Zucchini Skillet
The Keto Meatball Zucchini Skillet is a flavorful and satisfying low-carb dish that combines savory meatballs with fresh zucchini. It's quick and easy to make, with minimal cleanup, and is perfect for anyone following a ketogenic diet or looking for a healthy meal. Packed with protein, fiber, and healthy fats, this one-pan dish will keep you full and energized without the carbs.
Equipment
- Large mixing bowl – 1 unit
- Skillet or frying pan – 1 unit (preferably cast iron or non-stick)
- Baking sheet – 1 unit (if baking meatballs in the oven)
- Measuring spoons (1 set)
- Measuring cups (1 set)
- Knife: 1 unit
- Cutting Board: 1 unit
Ingredients
For the Meatballs:
- 1 lb ground beef or preferred protein, like turkey or chicken
- 1 large egg
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tbsp dried basil
- 1 tbsp dried oregano
- Salt and pepper to taste
For the Zucchini Skillet:
- 2 medium zucchinis sliced into rounds or half-moons
- 2 tbsp olive oil or butter
- 1-2 cloves garlic minced (optional for extra flavor)
- Salt and pepper to taste
- Fresh basil optional, for garnish
- Extra Parmesan cheese optional, for topping
Instructions
- Preheat the oven or skillet: Preheat your oven to 375°F (190°C) if baking the meatballs. Otherwise, heat a skillet over medium-high heat.
- Prepare the meatballs: In a large mixing bowl, combine the ground beef, egg, almond flour, Parmesan cheese, minced garlic, basil, oregano, and a pinch of salt and pepper. Mix until well combined. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
- Cook the meatballs:
- Option 1 (Baking): Place the meatballs on a lined baking sheet and bake for 15-20 minutes, or until cooked through.
- Option 2 (Stovetop): Heat 1 tbsp olive oil or butter in a skillet and brown the meatballs on all sides for 5-7 minutes, or until cooked through.
- Cook the zucchini: While the meatballs cook, slice the zucchini into rounds or half-moons. Heat 1 tbsp olive oil in the same skillet over medium heat. Add the zucchini and sauté for 5-7 minutes, stirring occasionally, until tender but slightly crisp. Optionally, add minced garlic in the last minute of cooking for extra flavor. Season with salt and pepper.
- Combine and serve: Once the meatballs are cooked, add them to the skillet with the zucchini. Let them simmer together for an additional 5 minutes.Garnish with fresh basil and extra Parmesan cheese if desired. Serve hot.
Notes
- Substitutions: You can swap the ground beef for turkey, chicken, or pork. For a more indulgent flavor, try adding some cream cheese or mozzarella to the meatball mixture.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the meatballs and zucchini separately for up to 3 months.
- Make-Ahead: You can prepare the meatballs a day in advance and refrigerate them until you’re ready to cook.
- Serving Suggestions: This dish pairs well with a side salad, cauliflower rice, or keto-friendly bread.