Weeknight dinners can feel like such a puzzle sometimes. I’m always trying to find meals that work for our keto lifestyle but still satisfy everyone at the table. My husband loves his comfort food, and honestly, so do I.
That’s where these pork sausage meatballs come in handy. They’re packed with flavor and totally keto-friendly, but they don’t taste like diet food at all. I usually make a big batch on Sunday and use them throughout the week. They’re great over zucchini noodles, tossed in marinara, or even just eaten plain as a snack.
Want something hearty that doesn’t mess with your carb count? These meatballs deliver every time. Plus, they freeze really well, so you can always have dinner ready when life gets busy.
Why You’ll Love These Keto Pork Sausage Meatballs
- Keto-friendly and low-carb – These meatballs are perfect for anyone following a ketogenic diet, packed with protein and healthy fats while keeping carbs to a minimum.
- Quick and easy – Ready in just 30-40 minutes, these meatballs are perfect for busy weeknights when you need dinner on the table fast.
- Simple ingredients – With just five basic ingredients, this recipe uses items you likely already have in your fridge and pantry.
- Cheesy and flavorful – The combination of three different cheeses and cajun seasoning creates rich, satisfying meatballs that are anything but boring.
- Make-ahead friendly – These meatballs freeze well and reheat beautifully, making them perfect for meal prep or busy weeks ahead.
What Kind of Ground Pork Should I Use?
You have a couple of great options when it comes to the pork for these meatballs. Regular ground pork works perfectly fine and gives you a mild, clean flavor that lets the cheeses and seasonings shine through. However, if you want to kick things up a notch, ground Italian sausage or breakfast sausage will add extra flavor since they’re already seasoned with herbs and spices. Just keep in mind that if you go with a spicy sausage, you might want to dial back on the cajun seasoning so things don’t get too hot. Either way, look for ground pork with a decent fat content (around 80/20) since the fat helps keep your meatballs juicy and tender.
Options for Substitutions
This keto-friendly recipe is pretty forgiving when it comes to swaps:
- Ground pork or sausage: You can easily swap this for ground beef, turkey, or chicken. If using leaner meats like turkey or chicken, consider adding a tablespoon of olive oil to keep the meatballs moist.
- Cream cheese: Make sure your cream cheese is at room temperature for easy mixing. If you don’t have any, you can substitute with ricotta cheese or even mascarpone, though the texture will be slightly different.
- Colby jack cheese: Any good melting cheese works here – try cheddar, monterey jack, or even mozzarella. Just keep it shredded so it mixes in well.
- Parmesan cheese: Freshly grated parmesan is best, but the pre-grated stuff from the store works fine too. You could also use pecorino romano for a sharper flavor.
- Cajun seasoning: No cajun seasoning? Try Italian seasoning, garlic powder with paprika, or even taco seasoning for a different flavor profile. Start with less and taste as you go since spice levels vary.
Watch Out for These Mistakes While Cooking
The biggest mistake when making keto pork sausage meatballs is not letting the cream cheese come to room temperature first, which leads to lumpy, uneven mixing and pockets of cold cream cheese that won’t blend properly with the meat.
Another common error is making the meatballs too large – stick to golf ball size or smaller since these are quite rich, and larger ones can end up greasy or take too long to cook through.
To prevent your meatballs from falling apart during cooking, make sure to really work the mixture with your hands until everything is well combined, and avoid opening the oven door too frequently which can cause temperature fluctuations.
For the best texture, use a meat thermometer to check that the internal temperature reaches 160°F, and let them rest for a few minutes after cooking so the cheeses can set up properly.
What to Serve With Keto Pork Sausage Meatballs?
These cheesy, flavorful meatballs are perfect over zucchini noodles or cauliflower rice to keep things low-carb and satisfying. I love serving them with a simple side salad dressed with olive oil and vinegar, or some roasted vegetables like broccoli or Brussels sprouts that pair nicely with the rich, creamy cheese flavors. You could also toss them with marinara sauce and serve over spaghetti squash for a more Italian-style meal. For an easy weeknight dinner, try them alongside some sautéed spinach or green beans seasoned with garlic and butter.
Storage Instructions
Refrigerate: These cheesy pork meatballs keep really well in the fridge for up to 4 days in an airtight container. I like to make a big batch on Sunday and grab a few throughout the week for quick lunches or snacks. They taste great cold or at room temperature too!
Freeze: You can definitely freeze these meatballs for up to 3 months. I recommend placing them on a baking sheet first to freeze individually, then transferring to a freezer bag. This way they won’t stick together and you can grab just what you need.
Reheat: To warm them up, just pop them in the oven at 350°F for about 10-12 minutes, or microwave on medium power for 1-2 minutes. The cheese might get a little bubbly again, which honestly makes them even more delicious!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 90-105 g
- Fat: 155-170 g
- Carbohydrates: 8-12 g
We'll Pay You $5 to Try This Recipe!
Cook our recipe, snap some photos, and earn a $5 Amazon Gift Card. It's that simple!
Here's how:
- Make the recipe
- Take nice pictures of your final dish
- Fill out our quick form (2 minutes max!)
- Your $5 reward is on the way!
Ingredients
- 1 lb ground pork or breakfast sausage
- 4 oz cream cheese
- 1 cup shredded colby jack
- 1/2 cup grated parmesan
- 1 tsp cajun or bbq spice blend
Step 1: Prepare the Meatball Mixture
- 1 lb ground pork or breakfast sausage
- 4 oz cream cheese
- 1 cup shredded colby jack
- 1/2 cup grated parmesan
- 1 tsp cajun or BBQ spice blend
In a large mixing bowl, combine the ground pork or breakfast sausage, cream cheese, shredded colby jack, grated parmesan, and cajun or BBQ spice blend.
Use your hands or a mix and chop tool to thoroughly incorporate all the ingredients until the mixture is uniform.
Step 2: Form the Meatballs
- meat mixture from Step 1
With your hands, roll the meat mixture (from Step 1) into golf ball-sized meatballs.
Arrange the shaped meatballs evenly on a parchment paper-lined jelly roll pan.
I find that slightly wetting your hands makes rolling the mixture into balls less sticky.
Step 3: Bake the Meatballs
- formed meatballs from Step 2
Preheat your oven to 400°F.
Place the pan with the formed meatballs (from Step 2) into the oven and bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
For juicier meatballs, I like to check them at the 20-minute mark and avoid overbaking.
30-Minute Keto Pork Sausage Meatballs
Ingredients
- 1 lb ground pork or breakfast sausage
- 4 oz cream cheese
- 1 cup shredded colby jack
- 1/2 cup grated parmesan
- 1 tsp cajun or BBQ spice blend
Instructions
- In a large mixing bowl, combine the ground pork or breakfast sausage, cream cheese, shredded colby jack, grated parmesan, and cajun or BBQ spice blend. Use your hands or a mix and chop tool to thoroughly incorporate all the ingredients until the mixture is uniform.
- With your hands, roll the meat mixture (from Step 1) into golf ball-sized meatballs. Arrange the shaped meatballs evenly on a parchment paper-lined jelly roll pan. I find that slightly wetting your hands makes rolling the mixture into balls less sticky.
- Preheat your oven to 400°F. Place the pan with the formed meatballs (from Step 2) into the oven and bake for 20-25 minutes, or until the meatballs are cooked through and golden brown. For juicier meatballs, I like to check them at the 20-minute mark and avoid overbaking.
