These Italian sausage meatballs have no breadcrumbs. Instead, I grind pork rinds into a crumb I call pork panko. It does the same job breadcrumbs do, helping the meatballs hold together and stay tender, without the flour, completely gluten- and grain-free.
It’s a short ingredient list, too. Italian sausage does a lot of the heavy lifting when it comes to seasoning, so it only needs a little extra Italian seasoning, one egg, and the pork panko. The stand mixer does the mixing, and the oven-style air fryer does the rest.
If you don’t have an oven-style air fryer, you can make this in a basket-style air fryer or conventional oven, though oven times do vary so some adjustments might be necessary.
Easy Low-Carb Italian Sausage Meatballs (No Breadcrumbs)
Equipment
- Spice or coffee grinder
- Stand mixer (optional)
- Oven-style air fryer (or oven)
- Silicone mat or parchment
Ingredients
- 1.25 lb Italian sausage removed from casings (or ground italian pork sausage)
- 2 handfuls pork rinds ground into crumbs
- 1/2 tbsp Italian seasoning
- 1 large egg
Instructions
- Grind the pork rinds into fine crumbs in a spice or coffee grinder.
- Add the sausage, pork rind crumbs, Italian seasoning, and egg to a stand mixer. Mix on low just until combined, or mix by hand.
- Roll into about 20 meatballs (5 per serving) and arrange on a tray lined with a silicone mat or parchment.
- Bake at 350°F in an oven-style air fryer or oven for about 30 minutes, until cooked through (160°F inside).
Video
Notes
Serve in a roasted delicata squash half or over spaghetti squash with marinara and melted cheese.
Store in the fridge up to 4 days, or freeze.
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What You’ll Need
- About 1 1/4 lb Italian sausage, removed from the casings (or bulk Italian sausage)
- About 2 handfuls pork rinds, ground into crumbs
- 1/2 tbsp Italian seasoning
- 1 egg
How to Make Low-Carb Italian Sausage Meatballs
- Make the pork panko. Grind the pork rinds into fine crumbs in a spice or coffee grinder.
- Mix. Add the sausage, pork panko, Italian seasoning, and egg to a stand mixer and mix on low just until combined. You can also mix by hand.
- Shape. Roll into about 20 meatballs (5 per serving) and set them on a tray lined with a silicone mat or parchment.
- Cook. Bake at 350°F in an oven-style air fryer or oven for about 30 minutes, until cooked through (160°F inside). If you don’t have an oven-style air fryer, you can make this in a basket-style air fryer or conventional oven, though oven times do vary so some adjustments might be necessary.
What Is Pork Panko?
Pork panko is just pork rinds ground into crumbs. It works as a flour-free stand-in for breadcrumbs in meatballs and meatloaf, and as a crunchy coating. A couple of handfuls of pork rinds is all this recipe needs.
I grind mine in the same little grinder I use for coffee beans, cinnamon sticks, and dried herbs. Give it a good wipe between jobs so your meatballs don’t taste like coffee.
This grinder was gifted to me. As an Amazon Associate, I earn from qualifying purchases.
Why So Little Seasoning?
Italian sausage already comes seasoned, so it carries most of the flavor here. A little Italian seasoning rounds it out. If you use plain ground pork instead, add more seasoning plus some salt and garlic.
How to Serve Them
I tucked a few into a small roasted delicata squash half, spooned marinara over the top, and melted cheese over everything. They’re also great over spaghetti squash. For that version, see my spaghetti squash with meatballs and marinara.
Storage
Store cooked meatballs in an airtight container in the fridge for up to 4 days. They also freeze well, so it’s easy to make a double batch.
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