Keto Pizza Meatballs
Published May 2, 2020 • Updated February 28, 2026
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I packed all my favorite pizza toppings (pepperoni, mushrooms, olives, cheese) into these keto pizza meatballs. Make them in the air fryer, oven, or on the stovetop. I calculated the macros per meatball so tracking is effortless.
I started making these because I wanted pizza flavor without the crust fuss. Ground beef and pork, pork rind crumbs, two kinds of cheese, pepperoni, mushrooms, olives, bell pepper, and a low carb pizza sauce holding it all together. Every bite tastes like a loaded slice.
The thing I like most is the portioning. I roll each one to about golf-ball size, which gives me a consistent 0.4g net carbs and 6g protein per meatball. Reader Priya actually pointed that out in the comments, and she’s right. For meal prep, that kind of predictability matters. I make a double batch almost every time now and freeze half.
I tested all three cooking methods side by side. The air fryer at 400°F for 6-7 minutes gives the best exterior crispness with the least effort. The oven at 400°F for 9-12 minutes is my pick when I’m making a big batch (two sheet pans, rotate halfway). Stovetop in avocado oil works too, but you need to babysit them and brown all sides. If you love air fryer cooking, my air fryer meatballs use a similar method with a classic Italian profile.
These are one of my go-to appetizers for game days. I set them out on a platter with toothpicks and a small bowl of warmed pizza sauce for dipping. They disappear fast. If you’re building a spread, pair them with keto layered pizza dip and keto mozzarella sticks for a full pizza night without a single crust.
For a full dinner, I serve them over cauliflower rice or spiralized zucchini noodles with extra sauce spooned on top. My kids eat them plain, straight off the sheet pan. They don’t care that they’re keto. They just think it’s pizza night. If you want more meatball variety, my keto taco meatballs and buffalo chicken meatballs rotate through our weekly menu too.
One more thing I learned the hard way: don’t skip the pork rinds. They act as the binder the way breadcrumbs would in a traditional meatball. Without them the mixture is too wet and the meatballs fall apart in the air fryer. If you’re into pizza-flavored everything, try my pizza chaffle or pizza bowl next.
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Ingredients
1 pound ground beef, 80/20 -
1 pound ground pork
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2 cup ground pork rinds
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1/2 cup grated Parmesan cheese
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1/2 cup shredded mozzarella cheese
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1/2 cup low sugar pizza sauce
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1/3 cup finely chopped onion
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1/4 cup chopped mushrooms
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1/4 cup mini pepperoni
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1/4 cup chopped green bell pepper
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1/4 cup diced black olives
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1 tablespoon dried basil
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2 garlic cloves, minced
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2 teaspoon salt
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1 teaspoon black pepper
Step by Step Instructions
Step by Step Instructions
Air fryer instructions
Preheat air fryer to 400 degrees for 3-4 minutes. Air fry at 400 degrees for 6-7 minutes for until the interior of the meatball is cooked through.
Oven instructions
Place meatballs on a parchment lined baking tray and bake in a 400 degree oven for 9-12 minutes or until cooked through.
Stovetop instructions
Heat a couple tablespoons of avocado oil in a skillet over medium-high heat. Add meatballs in a single layer in the skillet. Space about 1 inch apart as to not over crowd the skillet to allow for even browning. Work in batches. Cook meatballs on all sides until browned on the outside and cooked through in the interior.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I reheat these from frozen?
I reheat mine straight from frozen in the air fryer at 375°F for about 8 minutes. No thawing needed, and they come out just as good as fresh. If you're using an oven instead, I'd go 300°F for about 20 minutes on a sheet pan. The lower temp keeps them from drying out while the center heats through.
Can I make these in a slow cooker or crockpot?
I've done this and it works, but the texture is different. Drop the raw meatballs into your slow cooker, pour pizza sauce over the top, and cook on low for 4-5 hours or high for 2-3 hours. They come out softer (no crispy exterior), which I actually prefer when I'm serving them smothered in sauce over cauliflower rice. Just make sure they hit 160°F internally.
What low-carb pizza sauce brand do you recommend?
I use Rao's Homemade pizza sauce. It's about 1g net carb per serving, and the flavor is better than most. I've tried the store-brand "no sugar added" options and they always taste thin to me. The half cup in this recipe adds barely any carbs to the whole batch.
Can I use Italian sausage instead of ground pork?
I've made these with a pound of beef and a pound of mild Italian sausage, and the flavor is incredible. The fennel and red pepper flake in the sausage add a layer you don't get with plain pork. I skip the extra dried basil when I do this since the sausage already brings enough seasoning.
Can I serve these as a party appetizer?
This is one of my favorite ways to serve them. I set the meatballs on a platter with toothpicks and a small bowl of warmed pizza sauce in the center for dipping. I usually make a double batch because they go fast. They hold well at room temperature for about 2 hours, which is plenty for a game day or holiday party.
What can I serve these over for a full dinner?
I do spiralized zucchini noodles or cauliflower rice most often. Spoon extra pizza sauce over the top and add a sprinkle of Parmesan. Spaghetti squash works too if you have it on hand. With any of those bases, this goes from a snack to a complete dinner plate in my house.
How do I know when the meatballs are fully cooked?
I use a meat thermometer every time. You're looking for 160°F internal temperature. If you don't have a thermometer, cut one open at the thickest part. No pink means you're good. I pull mine right at 160°F because they keep cooking for another minute or two from residual heat.
Can I make these dairy-free?
I've tested this by dropping the mozzarella and Parmesan entirely and adding an extra quarter cup of pork rind crumbs to compensate for the lost binding. The flavor shifts more toward a straight pepperoni-and-olive profile, which I still like. Nutritional yeast (2 tablespoons) gets you closer to that cheesy taste if you want it.
A meatball for my pizza lovers! This recipe is loaded with all of your favorite pizza toppings so you can enjoy the flavors of pizza in a bite sized ball. Serve these as an appetizer at your next party, like game day or a potluck. Or make up a batch to take to work for lunch or serve as an easy low carb dinner.
When choosing a red sauce for this recipe, make sure you select one that is low in sugar and carbohydrates. If you are purchasing store bought marinara sauce, try 
If you lead a busy life and juggle cooking dinner with kids, work and housework, freezer recipes are your friend.
This recipe is quick and perfect for your busy life. These pizza meatballs are freezer-friendly. Just prepare ahead of time, roll into balls, pack in a Ziploc bag and store in the freezer. When you want to make up a batch, pull them out and place in the refrigerator to thaw the night before cooking.
These meatballs make an excellent meal prep option. Since you know the macros per meatball, you can easily figure out how many to portion out for your meals. I love to bring these with me for lunch. It’s a great way to stay on track when you’re eating keto.
I've bounced between a few keto meatball recipes and they all had that dry, falling-apart thing I just accepted as the price of no breadcrumbs. Whatever the pork rind binder is doing here, these hold together completely differently. The mini pepperoni crisps up inside and you get little bursts of flavor all the way through. Knocking a star off for the air fryer timing - mine needed closer to 6 minutes to get any color, so start checking early.
SO good but I'd squeeze the mushrooms dry before mixing (mine got a little watery in the center and I think that's why) and I'm doubling the mini pepperoni next batch because that's where all the pizza punch is actually coming from.
Made these about five times now and keep coming back to the air fryer version. That 6-7 minutes at 400 crisps the outside up in a way the oven just doesn't match. The pork rinds as a binder surprised me at first (had no idea that was even a thing), but now I don't notice them at all. Probably doing a double batch next Sunday.
The pork rinds get everyone the first time. Double batch is smart, they disappear fast.
Pat your mushrooms dry before mixing them in. I skipped that once and the meatballs fell apart in the air fryer. Took two batches to figure out why.
Good catch. Mushrooms hold a surprising amount of water and it all goes into the meat. I squeeze mine in a paper towel before chopping.
Fourth batch and I keep reaching for these on nights when pizza feels like too much work. The pepperoni inside the meatball hooked me first, and now I can't make regular meatballs without wanting to stuff them somehow.
Once you go stuffed you can't go back. I've done a cube of fresh mozzarella in the center too, just pools when it comes out.
That melted mozzarella got me. Making these next.
6g protein per meatball is really solid for meal prep. Made a double batch and they freeze great.
Double batch is smart. I reheat mine straight from frozen in the air fryer, 375 for like 8 minutes. Holds up better than thawing first.
We really liked the flavors of these meatballs. And the best thing is that the recipe made enough for us to have two more meals of them!
That's the whole point of the batch size. Second-day leftovers over zucchini noodles with extra pizza sauce. I'd argue they're better.