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Keto as a Way of Life

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Keto Balls of Meat

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My job is to kick ass, not make small talk. <– In this post, you have to read everything in Italics in your best Duke Nukem voice. Trust me.

This recipe is about meat and balls, and how we make ’em Keto.

There are a metric crap ton of meatball recipes out there right now. A bunch of them are even Keto. I bet none of them reference Duke Nukem nearly as much as this post is about to.

Those meatballs ain’t as good as mine either!

So pucker up, buttercup. I’m about to bring sexy back!

Ingredients Notes

A lot of those recipes I’m talking about are filled with nonsense that’s not even meat.

Breadcrumbs? Wtf is that all about?

Eggs? We’re not making a fucking omelet here.

Our keto meatballs contain meat and onion. I know…. onions ain’t meat. Shut your ball hole

The Beef:

We used 80/20 beef in these keto meatballs. Normally, we use the higher fat content stuff, but the other meats in this have enough fat to make up for the leaner grind.

Ground Pork:

We like to get our ground pork from Porter Road. It’s hormone-free, pasture-raised pork that’s not filled with antibiotics.

They have breakfast sausage too, but it has brown sugar in it. It tastes good, but it’s not great for Keto, so we just get the ground pork and season it up ourselves.

If you’re looking for pre-seasoned sausage, William’s is a good brand to look for because it has no sugar. There are probably others out there if you do a little hunting.

If you want a good breakfast sausage recipe, check ours out here:


DIY Keto Pork Breakfast Sausage

I love sausage, but it’s tough to find it in the store without added sugar or starchy fillers. That’s why I learned how to make my own. Here’s how I do it.


I used my own Pork Rub for these meatballs since they’re half pork. The flavors work well, and the slight spicy sweetness is perfect. Use your favorite BBQ seasoning for yours or check out my recipe here.

Keto Pork Rub Recipe

This keto pork rub is great on Boston Butt, chops, ribs or just about any cut of pork. After years of tweaking the recipe, it’s ready to share. Enjoy!

Method Notes:

You mix everything together and make balls. Yeah, I make this look easy.

The key point here is don’t over mix. You’ll mess up the protein in the meat and your balls will end up with a mealy texture. No way I’m eating that shit!

Mix just until everything comes together and then use a scoop or spoon to make all the meatballs the same size. I used a 2 oz ice cream scoop and that was the perfect tool for the job. I like big scoops and I cannot lie!

Bake, Grill or Smoke

Grills don’t make meatballs. I make meatballs!

These meatballs work well for all three of these cooking methods.

The main thing to remember is you want them to reach 165 degrees F internal, so you need an internal thermometer to do it right. Time to delivery max pain on the temp train… now where’d I put that thermometer?

I use the Solid Digital Bluetooth Meat Thermometer because… I give a crap about my meat.

I like it for the smoker especially because it attaches via bluetooth to an app on my phone. I can keep an eye on the internal temps of up to 6 pieces of meat on the smoker at once.

I can also set preset temps and get an alarm when the meat reaches those temps. 

This is a good, reliable thermometer. I use it a lot!

Sure, you can cook them a certain amount of time at a certain temperature and hope they reach the right temp without drying out or being underdone. But ovens and grills vary, so it can be hit or miss. They’re your balls, not mine.

Here are the times and temps for each method for reference:

  • Baking: 400 degrees for 18-22 minutes until no longer pink in the middle or internal temp reaches 165 degrees.
  • Grilling: Build the fire on one side of the grill and cook your balls on the other side on indirect heat. Turn them every 10 minutes to ensure even heating. Grill until your balls are no longer pink in the middle or internal temp reaches 165 degrees.
  • Smoker: Smoke meatballs on grill grate for 20 minutes, then build the heat up to 325 degrees F and cook for 25-30 more minutes, until no longer pink in the middle or internal temp reaches 165 degrees.

If you don’t have a smoker, you damn well should.

If you’re about to tell me something lame like, “I don’t have room” or “It’s too expensive” all I can say is, “That hurts you more than it hurts me!

If you’re ready to take your outdoor grilling to the next level, get one of these bad boys. As I write this, I have three briskets and two pork shoulders on mine getting ready for a big, family event.

If you get one, contact me. I’ll give you some tips and ideas on how to use it!

You’ll be tempted to pop these balls in your mouth right off the heat but remember to let them rest for a few minutes.

It’s meat. Meat needs to rest. Nobody messes with my meat!

Serving Ideas

These meatballs are good by themselves, but they go well with a good stinky cheese, and they make great meatball sliders if you have a keto bread to go with them. My favorite way to eat them is to toss them in my Keto Jack Daniel’s BBQ Sauce.

Keto Jack Daniels BBQ Sauce

Our Keto Jack Daniels BBQ sauce is bold, sweet, spicy and easy to make. You’ll be glad you took the time to make your own sauce for that smoked meat!

Thanks for Reading

We hope you enjoy our Keto Meatballs. If you give this recipe a try, please let us know how it works out for you. Please drop us a line in the comments below, send us an email at or join us on our Facebook Page where we share and discuss Keto recipes all the time.

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Get back to work, you slacker!

Keto Balls of Meat

Apr 28, 2019 | Balls of Meat, Meat, Recipe | 0 comments


  • 12 oz nitrite free bacon
  • 12 oz pork breakfast sausage
  • 24 oz ground beef 80/20
  • 1/2 of a large white onion
  • 1/4 cup Pork Dry Rub seasoning


  1. Give the bacon a rough chop into 1/4 inch pieces.
  2. Dice the onion
  3. Mix all ingredients together in a large bowl. NOTE: Do NOT over mix to avoid an unfavorable texture in the finished meatball
  4. Form into 4oz meatballs using a scoop, spoon or similar tool.
  5. Select a cooking method below:

Potential Cooking Methods

  • In a 400 degree oven, bake meatballs on a sheet pan for 18-22 minutes.


  • On a hot grill over indirect heat, grill meatballs, turning occassionally to ensure even cooking.


  • Smoke meatballs on the grill grate of a smoker for 20 minutes on a low, smoking heat (no more than 200 degrees). Then build up the heat in the smoker to 325 degrees F and cooking with the lid closed for 25-30 more minutes.

Meatballs are done when an internal thermometer reads 165 degrees F or they are no longer pink in the middle.

Serving Instructions

  • Serve tossed in your favorite BBQ Sauce, with a keto marinara and zucchini noodles, on top of a keto pizza, or along side an old boot. These meatballs are good with anything!


Servings: Makes about 26 2oz meatballs

Macros listed are per meatball

Calories: 160

Fat: 12

Net Carbs: .2

Protein: 12

Welcome to Keto Ginger; a blog about our journey along the Keto Road. We hope our research, experience, and recipes will help others who have started down the same path, or who are simply Keto curious.

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