Crockpot Keto Meatballs in Marinara
Vegan keto meatballs simmered in rich marinara sauce, perfect for low-carb dinners with big flavor.
Ingredients
- 1 lb vegan ground meat seitan or soy-based
- 2 cups sugar-free marinara sauce
- 1/4 cup almond flour
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 375°F (optional): lightly bake vegan meatballs 10 minutes to firm up (skip if short on time).
- Mix vegan ground meat, almond flour, nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, and pepper in a bowl.
- Form into 1.5-inch balls.
- Place meatballs into crockpot, pour marinara sauce over them.
- Cook on low for 6 hours.
- Garnish with fresh herbs and serve over keto noodles or spaghetti squash.
Notes
Nutritional Values (per serving)
- Calories: 290
- Total Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 23g
Vitamins & Minerals (per serving)
- Vitamin B12: 60%
- Iron: 28%
- Calcium: 18%
- Vitamin A: 20%
- Magnesium: 15%
Additional Notes & Flavor Tips
- Add crushed red pepper flakes for a spicy kick.
- Use fresh herbs in the meatball mix for extra freshness.
- Swap almond flour for coconut flour to keep it nut-free.
- Leftovers reheat beautifully—perfect for meal prep or lazy lunches.
- Serve with zucchini noodles or roasted cauliflower rice for more keto vibes.