Keto Garlic Butter Meatballs with Cabbage Noodles is a rich, savory low-carb dinner featuring juicy meatballs smothered in garlic butter and served over tender cabbage noodles without the carbs. This Keto Garlic Butter Meatballs with Cabbage Noodles recipe delivers fast prep, high protein, and deep comfort-food flavor perfect for weeknight meals, meal prep, weight loss, and anyone craving a satisfying keto pasta-style dish that stays fully low carb.
About This Recipe
There’s something undeniably satisfying about a plate of buttery garlic meatballs, but traditional pasta turns that pleasure into a carb disaster. This keto version fixes everything: you keep the flavor, the richness, and the satisfaction, but swap the spaghetti for thin-sliced sautéed cabbage ribbons that absorb every drop of garlic butter like a dream.
The combination works because cabbage softens into delicate “noodles” when lightly fried, keeping just enough bite to feel like real pasta. Meanwhile, the meatballs — a mix of ground beef, parmesan, egg, and herbs — stay juicy thanks to the butter-based sauce they simmer in. The moment you toss it all together, you’ve got a dish that feels indulgent but fits perfectly into a ketogenic plan.
The sauce is ridiculously simple: butter, minced garlic, lemon juice, and a sprinkle of parsley. No thickeners, no cream, no nonsense — just pure flavor. The meatballs soak up the sauce, the cabbage grabs the leftovers, and the result is an entire meal that tastes like you spent an hour cooking when it actually took twenty minutes.
This recipe nails what keto is supposed to be: real food that’s full of flavor, fast to make, and doesn’t feel like a compromise. You can meal prep it for lunch, reheat it for dinner, or even serve it family-style. The aroma alone — garlic hitting hot butter — will make everyone ask what’s cooking.
Forget the heavy marinara or the dry zoodles. Garlic, butter, beef, and cabbage were meant to meet. This dish proves keto can still taste like comfort.
Also Read: Thirty Birthday Cakes You Need to Try!
Why You’ll Love This Recipe
- Ready in under 25 minutes
- Perfect balance of protein and healthy fats
- Rich garlic-butter flavor without cream
- Simple ingredients, big flavor payoff
- Works for lunch, dinner, or meal prep
Ingredients
- Meatballs
- 1.1 lb ground beef (or beef/pork blend)
- 1 large egg
- 1/4 cup grated Parmesan
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp chopped parsley
- 1 tbsp olive oil (for frying)
- Garlic Butter Sauce
- 4 tbsp unsalted butter (60 g)
- 3 garlic cloves, minced
- Juice of 1/2 lemon
- 1 tbsp chopped parsley
- Salt & pepper to taste
- “Noodles”
- 1/2 medium head of cabbage, finely shredded
- 1 tbsp olive oil
- Pinch of salt
Instructions
- Form the meatballs: In a bowl, mix beef, egg, parmesan, garlic powder, salt, pepper, and parsley. Roll into 12–14 small balls.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Add meatballs and sear until golden on all sides, about 6–8 minutes. Remove and set aside.
- Make the garlic butter: In the same pan, melt butter and add minced garlic. Cook for 30 seconds until fragrant. Stir in lemon juice and parsley.
- Sauté the cabbage: In a separate skillet, heat olive oil, add cabbage and salt, and fry 5–6 minutes until soft but not mushy.
- Combine: Return meatballs to the garlic-butter pan and toss to coat.
- Serve: Plate the cabbage noodles, top with meatballs and sauce, and sprinkle with extra parmesan.
Nutrition (per serving)
- Calories: 480
- Fat: 36 g
- Protein: 32 g
- Net Carbs: 6 g
FAQ
- Can I use ground chicken or turkey?
Yes — just add 1 tbsp olive oil to keep them juicy. - Is cabbage the only low-carb noodle option?
You can also use zucchini noodles or shirataki, but cabbage holds flavor best. - Can I meal prep this?
Absolutely. Keeps 3–4 days in the fridge and reheats well. - Can I skip the lemon?
You can, but a little acidity balances the butter perfectly.
Variations & Substitutions
- Add chili flakes for a spicy kick.
- Mix in spinach or kale to the sauce.
- Swap parmesan for pecorino for a sharper flavor.
- Use ghee instead of butter for dairy-free.
Serving Suggestions
- Serve with a sprinkle of parmesan and fresh parsley. Pairs well with sparkling water or a light keto lemonade for lunch.
Keto Garlic Butter Meatballs with Cabbage Noodles
Ingredients
- Meatballs
- 1 lb ground beef (or beef/pork blend)
- 1 large egg
- 1/4 cup grated Parmesan
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp chopped parsley
- 1 tbsp olive oil (for frying)
- Garlic Butter Sauce
- 4 tbsp unsalted butter
- 3 garlic cloves (minced)
- Juice of 1/2 lemon
- 1 tbsp chopped parsley
- Salt & pepper to taste
- “Noodles”
- 1/2 medium head of cabbage (finely shredded)
- 1 tbsp olive oil
- Pinch of salt
Instructions
- Form the meatballs: In a bowl, mix beef, egg, parmesan, garlic powder, salt, pepper, and parsley. Roll into 12–14 small balls.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Add meatballs and sear until golden on all sides, about 6–8 minutes. Remove and set aside.
- Make the garlic butter: In the same pan, melt butter and add minced garlic. Cook for 30 seconds until fragrant. Stir in lemon juice and parsley.
- Sauté the cabbage: In a separate skillet, heat olive oil, add cabbage and salt, and fry 5–6 minutes until soft but not mushy.
- Combine: Return meatballs to the garlic-butter pan and toss to coat.
- Serve: Plate the cabbage noodles, top with meatballs and sauce, and sprinkle with extra parmesan.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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