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    Home » Keto

    Dairy-Free Meatballs (Keto & Paleo Friendly!)

    Published: Feb 3, 2020 Updated: Dec 29, 2020 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image of keto spaghetti and meatballs with text
    pinnable image of keto meatballs with text

    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!

    meatballs in marinara sauce in cast iron skillet
    meatballs in marinara sauce in cast iron skillet

    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!

    Jump to:
    • The breadcrumbs
    • How to keep meatballs juicy
    • Baked or pan-fried?
    • Frequently asked questions
    • 🔪 Easy instructions
    • 💭 Top tips
    • Looking for more recipes?
    • 📖 Recipe
    • 💬 Comments

    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

    Can meatballs be made egg-free?

    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.

    Can they be made ahead of time?

    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.

    Can cooked meatballs be frozen?

    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.

    How do I reheat frozen meatballs?

    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

    ingredients in mixing bowl
    meat mixture in a large bowl

    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!

    cooked meatballs on broiler pan
    cooked meatballs on a boiler pan

    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.

    meatballs in marinara sauce over zucchini noodles
    meatballs in marinara sauce over zucchini noodles

    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?

    • Keto Meatball Soup {Whole30 & Paleo}
    • Whole30 Stuffed Peppers
    • Keto Sweet And Sour Meatballs {Paleo & Nut-Free}
    • Whole30 Appetizer: Cocktail Meatballs {Gluten Free, Paleo & Low-Carb}
    • Keto Sweet And Sour Chicken {Paleo & Gluten-Free}

    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!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    📖 Recipe

    Dairy-Free Meatballs (Keto & Paleo Friendly!)

    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!
    5 from 6 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: Italian
    Diet: Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo, Whole30
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 5
    CALORIES :239kcal
    CARBS :1g
    FIBER :1g
    Author: Cassidy Stauffer

    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
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    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

    Click here to add your own private 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.
    HOW TO KEEP THE MEATBALLS JUICY
    No one wants a dry, rubbery meatball. Here are some tips to ensure a juicy keto meatball:
    • 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.
    1.  

    Nutrition

    Serving: 4meatballs | Calories: 239kcal | Carbohydrates: 1g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 106mg | Sodium: 497mg | Potassium: 332mg | Fiber: 1g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 3mg

    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

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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      Recipe Rating




    1. Eileen Dennie says

      June 14, 2022 at 6:07 am

      5 stars
      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.

      Reply
      • Cassidy Stauffer says

        June 14, 2022 at 1:38 pm

        Oh YAY, thank you!!! I'm so happy you like them 🙂

        XO,
        Cassidy

        Reply
    2. Megan says

      March 05, 2015 at 4:56 pm

      5 stars
      Very tasty! I can't wait to try it.

      Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

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