Keto Taco Meatballs
Published May 2, 2020 • Updated March 14, 2026
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I make these with crushed pork rinds instead of breadcrumbs and the crunch is on another level. Dip them in the creamy salsa sauce and watch the plate empty at any party.
I started making these taco meatballs because I wanted a keto appetizer that wasn’t just “meat on a plate.” The trick is using crushed pork rinds as the binder instead of breadcrumbs. They add a salty crunch you can actually taste, and each meatball comes in at a fraction of the carbs. If you’ve made my air fryer meatballs, you already know the pork rind technique. It’s my go-to across every meatball recipe on this site.
The creamy salsa dipping sauce is the other half of this recipe, and I almost didn’t put it on the page originally. It’s just sour cream, salsa, and hot sauce mixed together, but once people start dipping, they don’t stop. I’ve watched it happen at three separate parties now. One reader brought these to game day and the guy who “only eats whole foods” ate half the plate before asking what was in them. That’s the kind of reaction these get.
For the meatball mixture itself, I prefer sour cream over heavy cream. I’ve tested both multiple times and sour cream holds better. The texture is denser in a way I actually like, and the meatballs keep their shape through all three cooking methods. Speaking of which, I give you air fryer, oven, and stovetop instructions because I’ve tested all three. Air fryer at 400 degrees for 6-7 minutes gives you the crispiest outside. Oven at 400 for 9-12 minutes is easiest for a big batch. Stovetop in avocado oil works when you want that pan-seared crust. I reach for the air fryer most nights.
One variation I’ve been loving lately: swap a quarter of the ground beef for Mexican chorizo. A reader named Casey tipped me off to this and it’s a real upgrade. The chorizo renders out fat that basically bastes the meatballs while they cook. Pull the salt back to 1 teaspoon instead of 2 if you try this, because chorizo carries its own salt and they’ll be too aggressive otherwise.
A quick note on taco seasoning. Check the packet label for maltodextrin and cornstarch. A lot of store-bought packets sneak in hidden carbs that add up fast. I use my own low carb taco seasoning blend so I know exactly what’s going in. These pair well with 7 layer taco dip or a pile of keto nachos if you’re building out a full spread. For game day I’ll also set out bacon jalapeno popper dip and buffalo chicken dip alongside these and let people graze. Add some air fryer wings and a bowl of fresh guacamole and you’ve got a full table that nobody realizes is low carb until you tell them.
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Taco Meatballs Ingredients
2 pounds ground beef, 80/20 -
2 cup ground pork rinds
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1 cup shredded cheddar cheese
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1/3 cup heavy cream or sour cream
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1/3 cup finely chopped onion
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1/4 cup chopped cilantro
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2 tablespoons low-carb taco seasoning
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2 garlic cloves, minced
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2 teaspoon salt
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1 teaspoon black pepper
Dipping Sauce Ingredients
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1/4 cup sour cream
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1/4 cup salsa
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2 teaspoons hot sauce
Step by Step Instructions
Step by Step Instructions
Air fryer instructions
Air Fryer Instruction: Preheat air fryer to 400 degrees for 3-4 minutes before adding in the meatballs. Add the meatballs to the basket of the air fryer and cook at 400 degrees for 6-7 minutes for until the interior of the meatball is cooked through.
Oven Instructions
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
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. Don’t overcrowd the skillet. 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
How many net carbs are in keto taco meatballs?
I calculated mine at about 1-2g net carbs per meatball depending on size, but the exact count depends on your taco seasoning. That's why I make my own blend. Store-bought packets can add 1-2g per serving just from maltodextrin and cornstarch, and that adds up when you're eating 4-5 meatballs (which you will). Check the label or mix your own spices to keep it tight.
What's the difference between using sour cream vs. heavy cream in these meatballs?
I've tested both multiple times and I reach for sour cream now. The meatballs hold together better and the texture is denser in a way I actually prefer. Heavy cream works fine and gives a slightly softer meatball, but I noticed they're more fragile when I flip them on the stovetop. If you're using the air fryer, either will work. But my recommendation is sour cream.
Can I mix chorizo with the ground beef?
Yes, and I'd encourage it. A reader named Casey swapped a quarter of the ground beef for Mexican chorizo and it's become one of my favorite variations. The rendered fat bastes the meatballs while they cook, so you get a crispier outside and deeper flavor. One thing to watch: pull the added salt back to 1 teaspoon instead of 2, because chorizo carries its own salt and they'll be too salty otherwise.
Should I use store-bought or homemade taco seasoning?
I always use homemade. Most store-bought taco seasoning packets contain maltodextrin and cornstarch as fillers, which add hidden carbs that don't show up until you check the fine print. My blend is just chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper. Takes two minutes and I know exactly what's in it.
Can I make these dairy-free or Whole30?
I've made a dairy-free version by dropping the cheddar and swapping the sour cream for a bit of extra egg to bind everything. The meatballs are leaner and won't have that same cheesy richness, but they hold together and still taste great with the taco seasoning carrying the flavor. For the dip, I've used a cashew-based sour cream and it worked well enough. Not identical, but close.
How do I store and freeze leftover meatballs?
I keep leftovers in the fridge for up to 3 days and reheat in the air fryer at 350 for 3-4 minutes. They crisp back up almost as well as fresh. For freezing, I lay them in a single layer on a sheet pan until solid, then transfer to a freezer bag. They'll keep for 3 months. I thaw mine overnight in the fridge, but you can also go straight from frozen to air fryer at 375 for about 8-10 minutes.
Can I make these meatballs ahead of time?
I do this all the time. I'll mix and roll the meatballs the night before, cover the tray, and refrigerate. They actually hold their shape better when they go into the oven or air fryer cold. Just add 2-3 extra minutes to whatever cooking method you're using. I've also prepped them in the morning and cooked them 8 hours later with no issues.
These meatballs are a favorite at our game day parties and potlucks. I make them for lunch and dinner too. My family loves these. It’s a new play on Taco Tuesday.
Loaded with all the flavors of the Southwest, they’re spicy and cheesy. Each meatball is filled with cheddar cheese, taco seasoning, cilantro and garlic. Dip them in a creamy salsa sauce for an even tastier bite.
You can also use store bought taco seasoning mix. Just make sure to check the label. Look out for any sugars the manufacturer might sneak in.
I love to serve these taco meatballs as an appetizer. I’ll also make up an easy low carb dip to go along with them. The dip is creamy salsa with sour cream, salsa, and taco sauce.
Drizzle the salsa dip on your meatballs or dip the balls right in!
Meatballs are one of the best low carb recipes to meal prep. They don’t take a lot of time to prep and you can freeze them for later. They can even be stored uncooked in the refrigerator for up to 3 days.
If you’re having a party or just making these for dinner, you can save time by prepping the meatballs the day before.
Since the macros are based on one meatball, it’s easy to calculate your daily macros and figure out how many to have at your meal.
Even the creamy salsa sauce can be prepped ahead of time.
Subbed out a quarter of the ground beef for Mexican chorizo and the fat that renders out basically bastes the meatballs while they cook in the air fryer. Crispier outside, way more flavor. Heads up though: chorizo carries its own salt, so I pulled the added salt back to 1 tsp instead of 2 or they'll be pretty aggressive. Would not go back to straight beef.
The fat basting is exactly why this swap works. I actually added it to my FAQ because people kept asking about chorizo. And yes, 1 tsp salt when chorizo's in there. It carries enough on its own.
Third time making these and I finally tried sour cream instead of heavy cream. The meatballs held together better and the texture was denser in a way I liked. Didn't expect one swap to matter that much. Making another batch for game day this week.
Sour cream is the one I lean toward too (it's why it's listed as an option). Holds better, and that denser texture is actually my preference. Third time in and you're already dialing it in.
Same swap here. Sour cream made them way easier to scoop too.
Brought these to a game day party last weekend and the one guy in our group who never shuts up about 'whole foods' and 'nothing processed' ate half the plate before I got back from the kitchen, then pulled me aside to ask what I put in them. The taco seasoning with that creamy salsa dip is what does it, because the sauce just amplifies everything. Already making a double batch for next time.
Ha, the 'whole foods' guy eating half the plate. That's the real approval. The salsa dip gets people every time, once they start dipping they don't stop. Double batch is definitely the right call.
Made these for game day. The pork rind coating is smart.
Game day is perfect for these. The pork rinds crisp up way better than breadcrumbs and add that little bit of salt.