These dairy-free meatballs are juicy, tender, and totally delicious! Enjoy them on their own, with marinara, or any recipe calling for meatballs! Plus, they are gluten-Free, keto, whole30, paleo, and nut-free too!
After months of recipe testing, I finally came up with perfect, juicy, flavorful dairy-free meatballs that are also keto-friendly - YAY!
Use them to make Keto Sweet And Sour Meatballs, Keto & Whole30 Cocktail Meatballs, or add them to any sauce you prefer.
Or add in the optional Italian seasonings to make Italian meatballs and serve with marinara and zucchini noodles.
They're easy to make, can be pre-made, frozen for later use, and are perfect for meal-prepping!
The breadcrumbs
If you've never tried using crushed pork rinds as a breadcrumb replacement you're missing out! Even though I don't like pork rinds by themselves, they are perfect as a 1:1 replacement for breadcrumbs.
Crushed pork rinds are surprisingly similar to traditional breadcrumbs in both taste and texture. However, almond flour can also be used.
Almond flour makes the meatballs a little more delicate but still works very well if that's what you prefer.
How to keep meatballs juicy
No one wants a dry, rubbery meatball. Here are some tips to ensure they stay juicy:
- Soak the dry ingredients in some kind of milk. For this recipe, I use full-fat canned coconut milk to keep them dairy free, however, heavy cream will also work. Simply mix together all of the dry ingredients and allow it to sit for a minute before adding the meat.
- Mix in the meat with your hands. This will incorporate the meat without crushing it the way a spoon might.
- Overmixing makes rubbery meatballs so don't overmix!
- Don't use lean beef. While technically lean beef could be used, lean beef tends to produce drier meatballs.
- Don't roll the meatballs too tightly. When they're packed together too much, they'll end up chewy and rubbery.
- Don't make them different sizes. If some are bigger than others, they will need to cook longer. Then, the smaller ones will overcook and dry out.
Baked or pan-fried?
This is the big question! Some people swear by pan-frying (which refers to browning them on the stove then allowing them to simmer in the sauce until cooked through) while others swear by baking.
While this recipe can be made either way, I recommend baking.
I like to bake them, then turn the oven up to broil at the very end to get some nice caramelization similar to pan-frying. Baking is much easier and makes a rounder meatball.
While pan-frying does produce a tiny bit more flavor, when using this method you have to be really gingerly with the meatballs because they tend to be more delicate and don't hold together as well using this method.
Then, when it's time to let them finish cooking in the sauce, they can take what seems like forever to cook through, which I find frustrating.
If you do decide to try pan-frying though, I recommend placing them on a baking sheet and freezing for at least 10 minutes before frying them. This helps them firm up a bit so they don't fall apart.
Frequently asked questions
Yes! These can easily be made egg-free by replacing the egg with a u0022flax-eggu0022. To make a u0022flax-eggu0022, simply combine 1 ½ Tbsps of ground flax seeds with 3 tablespoon of warm water. Then set aside for 3 to 5 minutes to thicken before using.
Yes, meatballs can be prepped ahead of time! They can be covered and stored in the refrigerator up to one day before cooking. Or you can freeze uncooked meatballs for up to one month. Then, thaw in the fridge and cook as directed.
Yes! These dairy-free meatballs can be frozen for up to 3 - 6 months. While they can be frozen with sauce, it depends on the sauce because some sauces don't freeze well. To freeze: 1) Place in a single layer on a parchment-lined baking sheet. 2) Freeze until frozen. 3) Transfer to a freezer baggie and freeze for 3 to 6 months.
Allow them to thaw in the fridge overnight. Then, reheat with the sauce in a slow cooker on low or in the oven at 350 degrees until heated through, approximately 20 to 25 minutes.
🔪 Easy instructions
In a large bowl, combine the crushed pork rinds, egg, seasonings, and full-fat canned coconut milk for dairy-free or heavy cream.
If using coconut milk, I recommend Thai Kitchen, Sprouts, Or Native Forest brand, since other brands may lend an aftertaste.
Allow the mixture to sit for a minute or two, then mix in the meat with your hands, being sure not to overmix!
Roll the meat mixture in 1 ½-inch sized meatballs and place on a greased broiler pan. Be sure not to roll them too tightly or they'll be tough.
I recommend using a broiler pan so the fat can drain off, but a baking sheet will also work.
Bake at 400 degrees for around 18 minutes, or until just cooked through. Then, turn the oven to broil and broil for 2 to 3 minutes, or until the tops are slightly caramelized.
Eat them plain or toss them with marinara sauce and zucchini noodles and enjoy!
💭 Top tips
- These dairy-free meatballs can easily be made egg-free by replacing the egg with a "flax-egg". To make a "flax-egg", simply combine 1 ½ Tbsps of ground flax seeds with 3 tablespoon of warm water. Then set aside for 3 to 5 minutes to thicken before using.
- Crushed pork rinds are surprisingly similar to traditional breadcrumbs in both taste and texture. However, almond flour can also be used. Almond flour makes them a little more delicate but still works very well if that's what you prefer.
- If you want to pre-make them, they can be covered and stored in the refrigerator for up to one day before cooking. Or you can freeze uncooked meatballs for up to one month. Then, thaw in the fridge and cook as directed.
- Leftovers can be stored in the fridge for 3 to 5 days or frozen for 3 to 6 months.
- To keep the meatballs juicy: 1) soak the dry ingredients in some kind of milk, 2) mix the meat with your hands, 3) do not overmix, 4) don't use lean beef, 5) don't roll them too tightly, and 6) roll them all the same size.
Looking for more recipes?
Or this Turkey Meatloaf from Healthy Seasonal Recipes and these Baked Turkey Spinach Meatballs from Perchance To cook look delicious too!
If you’ve tried these Keto Dairy-Free Meatballs or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Dairy-Free Meatballs (Keto & Paleo Friendly!)
Ingredients
Meatballs:
- 1 lb. Ground Beef - or ½ lb ground beef and ½ lb. ground pork
- ⅓ cup Finely Crushed Pork Rinds
- 1 ½ cloves Garlic - minced
- ⅛ tsp. Ground Pepper
- 1 tsp. Sea Salt
- 1 large Egg - or "flax-egg", see notes below
- 2 Tbsp. Parsley
- 2 tablespoon Full-Fat Canned Coconut Milk* - or heavy cream
Italian Meatball Seasonings (Optional):
- 1 tablespoon Worchestershire Sauce - optional, omit for whole30
- ½ tsp. Ground Oregano
- 2 tsp. Italian Seasonings
- 3 tablespoon Nutritional Yeast - adds a "cheesy taste", optional
Instructions
- In a large mixing bowl, combine the crushed pork rinds, garlic, pepper, sea salt, egg, parsley, and coconut milk or heavy cream. If making Italian meatballs, add in the Italian Meatball Seasonings as well. Allow to set on the counter for a minute or two so the pork rinds can soak up some of the milk.
- Add the beef, then mix together with hands, being careful not to overmix.
- Using lightly greased hands, gently roll meat mixture into 1 ½ inch sized meatballs, not rolling them too tightly or they'll be tough. Place on a greased broiler pan or parchment-lined baking sheet.
- Bake at 400 degrees for around 18 minutes, or until just cooked through. Then, turn the oven to broil and broil for 2 to 3 minutes, or until the tops are nicely browned. Eat plain or toss with sauce and serve.
Add Your Own Notes
Notes
- Nutrition Facts are for 4 meatballs, assuming the recipe made 20 total.
- If using full-fat canned coconut milk, I recommend Thai Kitchen, Native Forest, or Sprouts brands because other brands may lend an aftertaste. Do not store it in the fridge, otherwise, it will separate. If it does separate, however, simply heat it over low heat until combined.
- These can easily be made egg-free by replacing the egg with a "flax-egg". To make a "flax-egg", simply combine 1 ½ Tbsps of ground flax seeds with 3 tablespoon of warm water. Then set aside for 3 to 5 minutes to thicken before using.
- Crushed pork rinds are surprisingly similar to traditional breadcrumbs in both taste and texture. However, almond flour can also be used. Almond flour makes the meatballs a little more delicate but still works very well if that's what you prefer.
- If you want to pre-make the meatballs, they can be covered and stored in the refrigerator for up to one day before cooking. Or you can freeze uncooked meatballs for up to one month. Then, thaw in the fridge and cook as directed.
- These meatballs can be used to make Keto Sweet And Sour Meatballs, Keto & Whole30 Cocktail Meatballs, or added to any sauce you prefer. Or add in the optional Italian seasonings to make Italian Meatballs and serve with Marinara and Zucchini Noodles for spaghetti and meatballs.
- Leftovers can be stored in the fridge for 3 to 5 days or frozen for 3-6 months.
- While they can be frozen with sauce, it depends on the sauce because some sauces don't freeze well - especially if they contain dairy. To freeze: 1) Place in a single layer on a parchment-lined baking sheet. 2) Freeze until frozen. 3) Transfer to a freezer baggie and freeze for 3 to 6 months.
- To reheat frozen meatballs: Allow to thaw in the fridge overnight. Then, reheat with the sauce in a slow cooker on low or in the oven at 350 degrees until heated through, approximately 20 to 25 minutes.
- Soak the dry ingredients in some kind of milk. For this recipe, I use full-fat canned coconut milk, but heavy cream will also work. Simply mix together all of the dry ingredients and allow it to sit for a minute before adding the meat.
- Mix in the meat with your hands. This will incorporate the meat without crushing it the way a spoon might.
- Overmixing makes rubbery meatballs so don't overmix!
- Don't use lean beef. While technically lean beef could be used, lean beef tends to produce drier meatballs.
- Don't roll the meatballs too tightly. When they're packed together too much, they'll end up chewy and rubbery.
- Don't make them different sizes. If some are bigger than others, they will need to cook longer. Then, the smaller ones will overcook and dry out.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Eileen Dennie says
These meatballs are tender and flavorful with just enough cheesy taste from the nutritional yeast. I can’t wait to try more of your recipes, Cassidy.
Cassidy Stauffer says
Oh YAY, thank you!!! I'm so happy you like them 🙂
XO,
Cassidy
Megan says
Very tasty! I can't wait to try it.