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Baked Italian Meatballs

These perfectly baked, low carb Italian meatballs are seriously easy to make. Serve them with zoodles/ courgetti, cauliflower rice, keto-friendly bread rolls or a salad, for a delicious dinner!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course, Side Dish, Starter
Cuisine: American, Italian
Keyword: baked, italian, keto, low carb, meatballs
Servings: 4
Calories: 277kcal
Author: Anna - everydayketorecipes



  • 1 lb / 500g ground beef (80% fat)
  • 1/3 cup / 50g parmesan cheese finely grated
  • 1 large egg lightly beaten
  • 1 tbsp worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Marinara Sauce:

  • 2 cups Low Carb Roasted Tomato Marinara Sauce


  • Preheat the oven to 400ºF / 200ºC.
  • In a large bowl, add the ground beef, parmesan cheese, egg, Worcestershire sauce, onion powder, garlic powder, oregano, parsley, salt and black pepper.
  • Using your hands, combine the ingredients really well together. Form mixture into 12 meatballs (roughly 1.5inch in diameter). Place them on a lined baking sheet.
  • Bake for 20 minutes, until browned and fully cooked through (the internal temperature should read 165ºF/ 74ºC).
  • Let cool down for 1-2 minutes and eat straight away or warm up the Low Carb Roasted Tomato Marinara Sauce and pour over the top of the meatballs.
  • Serve & Enjoy!


Optional: To make them cheesy - sprinkle mozzarella cheese on top of the Marinara  Sauce coated meatballs- YUM!