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Keto Crockpot Creamy Parmesan Meatballs - Comfort Food Made Easy

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the Meatballs:
  • 1 lb (450 g) ground beef (80/20 works best)
  • 1 lb (450 g) ground pork (or use all beef if preferred)
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup almond flour (super-fine)
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley (or 1 tsp dried)
  • For the Sauce:
  • 1 1/2 cups heavy cream
  • 1 cup low-sodium chicken broth
  • 3/4 cup freshly grated Parmesan cheese (plus more for serving)
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika (optional, for color)
  • 1/2 tsp kosher salt, or to taste
  • 1/4 tsp black pepper
  • 2 tbsp cream cheese (for extra thickness, optional)
  • 2 tbsp butter
  • Fresh parsley, chopped, for garnish

Method
 

  1. Mix the meatballs: In a large bowl, combine ground beef, ground pork, Parmesan, almond flour, egg, garlic, onion powder, Italian seasoning, red pepper flakes, salt, pepper, and parsley. Use your hands to mix gently until just combined. Don’t overwork the meat.
  2. Form the balls: Roll into golf ball–sized meatballs, about 1.5 inches wide. You should get 22–26 meatballs, depending on size.
  3. Optional sear (recommended): Heat a large skillet over medium-high heat with a drizzle of olive oil. Brown the meatballs in batches, turning to get some color on all sides, 4–5 minutes total. They don’t need to be cooked through—just browned. This adds flavor and helps them hold together.
  4. Make the sauce base: In the slow cooker, whisk together heavy cream, chicken broth, Parmesan, garlic, Italian seasoning, paprika, salt, pepper, and cream cheese (if using). Add butter.
  5. Add meatballs: Place the meatballs into the slow cooker, nestling them into the sauce. Spoon some sauce over the top.
  6. Cook: Cover and cook on Low for 4–5 hours or on High for 2–3 hours, until the meatballs are fully cooked and tender.
  7. Thicken if needed: If the sauce is thinner than you like, uncover and cook on High for 20–30 minutes. You can also stir in a little extra Parmesan to tighten it up.
  8. Taste and finish: Adjust salt and pepper. Sprinkle with fresh parsley and extra Parmesan before serving.
  9. Serve: Try these over zucchini noodles, spaghetti squash, cauliflower mash, or sautéed spinach for a complete keto meal.