Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
For the Meatballs
- 2 pounds ground beef (80/20 recommended)
- ½ pound ground pork (optional, for extra tenderness)
- 2 large eggs
- ¾ cup grated Parmesan cheese
- ½ cup almond flour (or breadcrumbs if not keto)
- 5 cloves garlic, minced
- ¼ cup finely chopped onion
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (optional)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
For the Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- 2 tablespoons fresh parsley, chopped
Optional Garnishes
- Extra Parmesan cheese
- Fresh parsley
- Fresh basil
- Red pepper flakes
Equipment Needed
- Large mixing bowl
- Large skillet
- Baking sheet (optional)
- Wooden spoon
- Tongs
- Measuring cups and spoons
Instructions
Step 1: Prepare the Meatball Mixture
In a large bowl, combine:
- Ground beef
- Ground pork
- Eggs
- Parmesan cheese
- Almond flour
- Minced garlic
- Onion
- Parsley
- Basil
- Italian seasoning
- Salt
- Black pepper
- Smoked paprika
- Red pepper flakes
Mix gently with your hands or a spoon until everything is evenly combined.
Avoid overmixing, as this can make the meatballs dense instead of tender.
Step 2: Shape the Meatballs
Scoop out portions of the mixture and roll into balls about 1½ inches wide.
You should get approximately 24–30 meatballs.
Place them on a plate or lined baking sheet while preparing the pan.
Step 3: Brown the Meatballs
Heat olive oil in a large skillet over medium heat.
Add the meatballs in batches, making sure not to overcrowd the pan.
Brown them for:
- 3–4 minutes per side
until they develop a golden crust.
They do not need to be fully cooked at this stage.
Transfer the browned meatballs to a plate.
Step 4: Make the Garlic Butter Sauce
Reduce the heat to medium-low.
Add butter to the same skillet.
Once melted, add minced garlic and cook for 30–60 seconds until fragrant.
Be careful not to burn the garlic.
Pour in the chicken broth and scrape up the browned bits from the bottom of the pan.
Simmer for 3–4 minutes.
Add:
- Heavy cream
- Parmesan cheese
- Italian seasoning
- Thyme
- Black pepper
Stir until the sauce becomes smooth and creamy.
Step 5: Finish Cooking the Meatballs
Return the meatballs to the skillet.
Spoon the garlic butter sauce over them.
Cover and simmer for 12–15 minutes, turning occasionally, until the meatballs are fully cooked.
The internal temperature should reach 160°F (71°C) for ground beef.
The sauce should become thick, rich, and flavorful.
Step 6: Serve
Remove from heat and garnish with:
- Fresh parsley
- Extra Parmesan cheese
- Fresh basil
- Red pepper flakes
Serve hot with your favorite side dish.
Serving Suggestions
Garlic Butter Meatballs pair perfectly with:
Low-Carb Options
- Cauliflower mash
- Zucchini noodles
- Spaghetti squash
- Roasted broccoli
- Garlic butter asparagus
- Sautéed spinach
Traditional Options
- Mashed potatoes
- Pasta
- Rice
- Crusty bread for soaking up the sauce
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooked meatballs with sauce for up to 3 months.
Reheating
Stovetop:
Warm gently over medium-low heat, adding a splash of broth or cream if needed.
Microwave:
Heat in 30-second intervals until warmed through.
Oven:
Cover and bake at 350°F (175°C) for 15–20 minutes.
Tips for Success
- Combine beef and pork for the juiciest, most tender meatballs.
- Do not overmix the meat mixture; gentle mixing creates a softer texture.
- Brown the meatballs before simmering to build deeper flavor.
- Use freshly grated Parmesan for a smoother sauce.
- Keep the garlic on medium-low heat to prevent bitterness.
- Let the meatballs simmer in the sauce so they absorb maximum flavor.
- Make them ahead of time—the flavor often improves after resting overnight.
