Go Back

Healthy Keto Meatball Meal Prep Bowls - Easy, Flavorful, and Low-Carb

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Meatballs: 1 lb (450 g) ground beef (80–85% lean) or a mix of beef and pork
  • 1/3 cup finely grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons almond flour (or crushed pork rinds)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1–2 tablespoons olive oil or avocado oil (for searing)
  • For the Vegetables: 1 large head broccoli, cut into florets
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • For the Sauce: 1/2 cup Greek yogurt (full-fat) or sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • Salt and pepper to taste
  • Fresh Add-Ons (Optional but great): 1 small cucumber, diced
  • 1/4 cup feta, crumbled
  • Lemon wedges
  • Fresh parsley or dill for garnish
  • Meal Prep Gear: 4 airtight meal prep containers
  • Baking sheet and parchment
  • Large skillet

Method
 

  1. Preheat and Prep. Heat the oven to 425°F (220°C). Line a baking sheet with parchment. Gather all ingredients so assembly is quick.
  2. Season the Veggies. Toss broccoli, zucchini, and red pepper with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast Until Charred. Roast vegetables for 18–22 minutes, stirring once halfway, until edges are crisp and browned. Remove and let cool slightly.
  4. Mix the Meatballs. In a bowl, combine ground meat, Parmesan, egg, almond flour, garlic, parsley, oregano, onion powder, salt, and pepper. Mix gently with your hands until just combined. Do not overmix or they’ll be tough.
  5. Shape and Sear. Form 16 small meatballs (about 1.25 inches). Heat oil in a skillet over medium-high. Sear meatballs in batches 2–3 minutes per side until browned. They don’t need to be fully cooked yet.
  6. Finish Cooking. Transfer seared meatballs to the hot oven on a separate tray (or the same sheet if there’s space) and bake 6–8 minutes until cooked through (internal temp 160°F/71°C).
  7. Make the Sauce. Stir together Greek yogurt, mayo, lemon juice, garlic, dill, salt, and pepper. Adjust lemon and salt to taste. The sauce should be zesty and creamy.
  8. Assemble the Bowls. Divide roasted veggies into 4 containers. Top each with 4 meatballs. Add a scoop of sauce in a small condiment cup or drizzle over if planning to eat soon. Add cucumber and feta just before serving or keep separate to stay crisp.
  9. Finish and Garnish. Add lemon wedges and extra herbs if you like. Let everything cool to room temperature before sealing to avoid condensation.