Easy Keto Pizza Meatballs (Whole30 + Paleo)
Published Nov 02, 2018 Updated Mar 15, 2025
This post may contain affiliate links. Please read our disclosure policy.
My Keto Pizza Meatballs are filled with pepperonis, pizza sauce and onions. Whole30, Keto and Paleo. These meatballs are perfect for meal prep, family dinner or a social gathering.
Lazy weekends used to mean grabbing a big fat pizza and beer. I used to constantly view food as a reward. If I was a “good girl” all week long, I would reward myself on Friday. I would eat as many unhealthy treats I could fit in my mouth.
Since changing my mindset on food and living the Paleo lifestyle, I have come to realize that I can still enjoy a fun Friday night meal in a much healthier way. Pizza is one of those comfort foods that I crave on a regular basis. However, instead of indulging in a greasy slice of pizza, I decided to create an easy, flavorful and delicious pizza meatball recipe.
Talk about hitting the spot, these cute little pizza meatball bites are an amazing weekend treat that the whole family will love. Here comes the good news, my 2 and 6-year old devours them. I will serve these with some type of steamed veggie or a nice green mixed salad and it makes the perfect busy weekend night or cozy weekend meal.
Easy Peasy
These meatballs can be whipped up and on the kitchen table in no time at all. Additionally, I will make a big batch on a Sunday. They are perfect for easy grab and go meals throughout the week. Serve it with a side salad or even you favorite steamed veggie and you are all set.
Where can I find compliant Whole30 pizza sauce for these Keto Pizza Meatballs?
You can find a lot of pizza sauces at the store that are compliant. However if you can’t, be sure to checkout my homemade Pizza Sauce recipe. In my opinion, it is way better than store bought
Are Pepperonis Whole30 compliant?
It is not likely that you will find clean pepperonis to enjoy while on your Whole30. Pepperonis are usually highly processed. You will probably be better off branching out and looking for other options during this time. If you are wanting to enjoy these meatballs during your Whole30 just simply remove the pepperonis. I promise they still are super flavorful and delicious.
Pizza Meatballs
Ingredients
- 2 pounds ground beef or ground turkey
- 1 tsp garlic powder
- 3 tablespoons chopped or grated onions
- 1 tbso olive oil
- 1/2 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon black cracked pepper more or less to taste
- 1/2 teaspoon onion powder
- 1 tablespoon oregano
- 1 teaspoon Italian seasoning
- 1/4 cup almond flour or crushed pork rhinds or ⅓ cup gluten free breadcrumbs
- 1 large egg
- 1/2 cup chopped regular or turkey pepperoni
- 1/4 cup pizza sauce plus more for dipping see notes for homemade, can also use store-bought
- 1/2 teaspoon red pepper flakes optional for heat
- 1/2 cup freshly grated parmesan cheese or dairy free cheese (omit together if desired)
Instructions
- Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Mix the Meatballs: In a large bowl, combine ground beef, grated onion, seasonings, pork panko (or almond flour), egg, olive oil, and pepperoni (if using). Mix until well combined but don’t overwork.
- Shape & Bake: Form into 1½-inch meatballs and place on the baking sheet. Bake for 20-22 minutes, or until cooked through (internal temp of 165°F).
- Crispy Finish: For extra flavor, broil for 2-3 minutes until golden brown. (I want them to look juicy but have a crisp on them for the photos)
- Serve with fresh parsley and a side of pizza sauce for dipping or toss in warm pizza sauce and enjoy over zucchini noodles, spaghetti squash, or as a low-carb appetizer!
Notes
Tips and Tricks
Cooking Options- Oven Baking: 400°F for 18–22 minutes (place on a parchment-lined baking sheet for easy cleanup).
- Air Fryer: 375°F for 12–15 minutes (shaking halfway).
- Stovetop: Sear in a skillet, then simmer in sauce for a juicier texture.
Make-Ahead & Freezer Tips
- Meal Prep – Shape the meatballs and refrigerate for up to 24 hours before baking.
- Freezing (Raw) – Place on a tray and freeze for 1 hour, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3–5 extra minutes.
- Freezing (Cooked) – Store in an airtight container with sauce for a quick meal later.
Serving Ideas
- Pizza Night Twist – Serve over zucchini noodles, spaghetti squash, or gluten-free pasta.
- Low-Carb Option – Use lettuce wraps or stuff into a bell pepper for a fun meal.
- Mini Sliders – Place between gluten-free buns or roll them up in cheese wraps.
Sauce Tips
- Your homemade pizza sauce works great, but if using store-bought, look for one with no added sugar and simple ingredients.
- Warm extra sauce on the side for dipping or drizzling over meatballs before serving.
If the Mixture is Too Wet & Sticky:
- Gradually add more flour or breadcrumbs (1 tablespoon at a time). This helps absorb moisture without making the meatballs too dense.
- Let the mixture sit for 5 minutes before adding more. This gives the dry ingredients time to absorb excess liquid.
- If using almond flour, don’t overdo it—it absorbs moisture differently than breadcrumbs and can make meatballs crumbly.
If the Mixture is Too Dry & Crumbly:
- Add a splash of liquid (almond milk, broth, or an extra tablespoon of pizza sauce).
- Mix in an extra egg yolk for moisture and binding power.
- Try adding grated zucchini or finely chopped mushrooms for a juicier texture.
- 6 oz can tomato paste
- 1 teaspoon Kosher salt
- 1/2 teaspoon cracked black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 tsp Italian seasoning
- 2 tablespoon water
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon balsamic vinegar
- 1-2 teaspoon honey or monk fruit
- optional 1/2 teaspoon red pepper flakes for a kick
- Combine Ingredients – In a medium mixing bowl, whisk together the tomato sauce and tomato paste until smooth.
- Add Seasonings – Stir in the kosher salt, black pepper, honey, red pepper flakes, oregano, basil, Italian seasoning, onion powder, and garlic powder.
- Thin with Water – Add the water and mix well to reach your desired consistency.
- Let It Rest – Allow the sauce to sit for at least 10–15 minutes to let the flavors meld.
- Use or Store – Use immediately or store in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think something happened with the formatting of your recipe and my meatballs turned out more dry. I am looking at it now and realize that the 1 15 oz can of tomato sauce is mixed in with the compliant pizza sauce heading. I was wondering why my pizza sauce didn’t make 1 1/2 cups and now I see that was the reason why. I left out the 15 oz can of tomato sauce because the recipe was confusing. Hopefully this is something that is simple to change. Thank you.
Yes, thank you for catching that. The formatting has now been corrected.