Are you on the keto train but missing out on those smoky, sweet, and savory BBQ vibes? Well, hold onto your spatula because we’re about to fix that with the ultimate low-carb BBQ bacon-wrapped meatballs. These little bites of heaven are packed with juicy meat, wrapped in crispy bacon, and brushed with a keto-friendly BBQ sauce that’ll have you licking your fingers clean.
Whether it’s game night, a backyard BBQ, or just a random Tuesday when you’re craving something extra, this recipe delivers big flavor without kicking you out of ketosis. Bonus? They’re crazy easy to make. Let’s get rolling (literally).
Why You’ll Love This Recipe
- Low-Carb: Each meatball is keto-approved, so you don’t have to worry about hidden carbs crashing your macros.
- Simple Ingredients: No fancy or weird stuff. You probably already have most of this in your kitchen.
- Perfect for Meal Prep: These meatballs are great to make ahead and reheat whenever you need a quick snack or meal.
- Crowd-Pleaser: Even your non-keto friends and family will be asking for seconds.
What You’ll Need
Meatball Ingredients:
- 1 lb (450g) ground beef (80/20 fat for juiciness)
- 1 egg (helps everything stick together)
- 1/2 cup grated Parmesan cheese (adds flavor and keeps it low-carb)
- 1/4 cup almond flour (optional but helps bind the meatballs)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Bacon Wrap:
- 10 slices of thin-cut bacon (thinner bacon gets crispier and wraps better)
Keto BBQ Sauce:
- 1/2 cup sugar-free ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp liquid smoke (optional, but gives that BBQ vibe)
- 1 tbsp powdered erythritol or your favorite keto sweetener
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
How to Make Keto BBQ Bacon-Wrapped Meatballs
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper to catch the bacon drippings and make cleanup easier. Place a wire rack on top if you want the meatballs to crisp up on all sides (not mandatory but recommended).
Step 2: Make the Meatball Mixture
In a large mixing bowl, combine the ground beef, egg, Parmesan cheese, almond flour, and all the seasonings (garlic powder, onion powder, smoked paprika, salt, and pepper). Use your hands—yeah, it’s messy, but it works best—to mix everything until it’s just combined. Don’t overdo it, or your meatballs might turn out dense.
Step 3: Roll the Meatballs
Scoop about 2 tablespoons of the mixture and roll it into a ball. You should end up with around 10-12 meatballs. Pro tip: If the mixture is sticking to your hands, wet your palms lightly with water.
Step 4: Wrap with Bacon
Take a slice of bacon and wrap it around each meatball. If the bacon is too long, trim it so it wraps around just once—less overlap means crispier bacon. Secure the bacon with a toothpick to keep it in place.
Step 5: Bake to Perfection
Place your bacon-wrapped meatballs on the prepared baking sheet (or wire rack). Bake them for about 25-30 minutes or until the bacon is cooked and crisp.
While They Bake: Make the BBQ Sauce
In a small saucepan, combine all the sauce ingredients—sugar-free ketchup, apple cider vinegar, Worcestershire sauce, liquid smoke, powdered sweetener, smoked paprika, and chili powder. Stir it together and heat over medium-low heat until it starts to bubble. Taste it and adjust the sweetness or spice to your liking.
Once it’s ready, set it aside.
Step 6: Sauce It Up
After the meatballs have baked for 25 minutes, remove them from the oven. Brush a generous layer of the BBQ sauce over each meatball. Pop them back in the oven for another 5-7 minutes, or until the sauce gets sticky and caramelized.
Optional: Fire Up the Broiler
If you want extra crispy bacon and that slightly charred BBQ glaze, turn your oven’s broiler on high for 1-2 minutes. Keep an eye on them—things can go from “perfectly crispy” to “oops, burned” real quick.
Serving Suggestions
These meatballs are so good they can stand alone as an appetizer. But if you’re serving them as a main course, here are some keto-friendly sides to pair them with:
- Cauliflower Rice: The perfect base to soak up that extra BBQ sauce.
- Zucchini Noodles: Toss them with olive oil and garlic for a light side.
- Keto Coleslaw: A creamy, tangy slaw balances the smoky flavors.
Storage and Reheating Tips
Leftovers (if you have any):
- Store the meatballs in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze them in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag.
To Reheat:
- Microwave: Pop them in for 30-45 seconds.
- Oven: Reheat at 350°F (175°C) for about 10 minutes to keep the bacon crispy.
Tips for Perfect Meatballs Every Time
- Don’t Overmix: Handle the meat mixture gently to avoid tough meatballs.
- Thin Bacon: Thicker bacon won’t crisp up as well and can overpower the meatball flavor.
- Use a Rack: A wire rack helps the bacon cook evenly and get crispy all around.
- Taste Test: If you’re not sure about the seasoning, cook a small piece of the meat mixture in a skillet to taste-test before rolling the meatballs.
Why These Meatballs Are Keto Gold
These bacon-wrapped beauties hit all the right notes. They’re high in fat, low in carbs, and loaded with flavor. The Parmesan and almond flour keep them tender, while the homemade BBQ sauce adds that smoky-sweet punch without any sugar bomb.
Even if you’re not keto, this recipe is proof that low-carb food can be downright addictive.
Your Next Party Showstopper
Planning a party or need a dish to impress at a potluck? These meatballs are your MVPs. Plate them on a fancy serving tray, add a side of extra BBQ sauce for dipping, and watch them disappear faster than you can say “keto.”
So, what are you waiting for? Get those ingredients out and start rolling some meatballs! You’ll be munching on a keto-friendly BBQ masterpiece before you know it.
PrintKeto BBQ Bacon-Wrapped Meatballs Recipe
Juicy, flavorful meatballs wrapped in crispy bacon and coated with a sugar-free BBQ sauce. Perfect for the keto diet, these low-carb snacks or appetizers are easy to make and a guaranteed hit with everyone.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10-12 meatballs 1x
- Category: Lunch
- Method: Baking
- Cuisine: American, Keto, Low-Carb
Ingredients
- 1 lb (450g) ground beef (80/20)
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup almond flour (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 10 slices thin-cut bacon
- For the BBQ Sauce:
- 1/2 cup sugar-free ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp liquid smoke (optional)
- 1 tbsp powdered erythritol
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
- In a bowl, combine ground beef, egg, Parmesan, almond flour, and seasonings. Mix gently until combined.
- Roll mixture into 10-12 meatballs.
- Wrap each meatball with a slice of bacon, trimming excess if needed, and secure with a toothpick.
- Place on the prepared baking sheet and bake for 25-30 minutes.
- While baking, make the sauce: Combine all BBQ sauce ingredients in a small saucepan and heat over medium-low until bubbling.
- Brush meatballs with sauce after 25 minutes and bake for another 5-7 minutes until sauce is sticky. Optionally, broil for 1-2 minutes for extra crispiness.
- Serve hot with extra BBQ sauce for dipping.
Notes
- Use thin-cut bacon for crispier results.
- Adjust seasoning and BBQ sauce sweetness to your taste.
- These meatballs can be made ahead and reheated for snacks or meals.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.
Nutrition
- Serving Size: 1 meatball
- Calories: 180 Sugar: 1g Sodium: 400mg Fat: 14g Saturated Fat: 5g Unsaturated Fat: 7g Trans Fat: 0g Carbohydrates: 2g Fiber: 0.5g Protein: 12g Cholesterol: 50mg