Keto Cod & Shrimp Meatballs

These meatballs are made from equal weights of cod and shrimp, 1 pound of each, pulsed in a food processor and bound with almond flour, Parmesan and an egg. They are pan-fried in olive oil until golden. The recipe serves 4 and takes 30 minutes in total, 15 for prep and 15 for cooking, so it works for a weeknight.

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Cod is a lean protein that gives a flaky, delicate texture and the shrimp adds a little sweetness. Almond flour keeps the carbohydrates low, at 4 grams per serving, which is why the recipe counts as keto.

What Goes in the Mixture

The full amounts are in the recipe card at the bottom. These are the ingredients that shape the meatballs.

• Cod fillets (1 pound, skinless and boneless, cut into chunks) and raw shrimp (1 pound, peeled and deveined): the base. Fresh seafood gives the best flavor and texture. Pre-peeled shrimp saves prep time.
• Almond flour (1/2 cup) and egg (1 large): they hold the meatballs together during cooking.
• Parmesan (1/4 cup, grated): adds a savory, salty richness.
• Fresh parsley (1/4 cup, chopped), garlic (2 cloves, minced), onion powder (1 teaspoon), paprika (1 teaspoon), salt (1/2 teaspoon) and black pepper (1/4 teaspoon): the seasoning.
• Red pepper flakes (1/4 teaspoon): optional, for heat.
• Olive oil (2 tablespoons): for frying.

Saving Time

The prep is quick if you set it up well. Pre-peeled shrimp and pre-chopped parsley from the store both cut the time down. Have the garlic minced and the spices measured before the seafood goes into the processor, and use one large bowl for mixing, which can also double as a serving bowl if space is short.

Getting the Texture Right

Pulse the cod and shrimp until finely chopped but not pureed. You want a chunky texture that holds together. A sharp knife and cutting board work if you have no food processor, though it takes longer.

Mix the chopped seafood with the rest of the ingredients until well combined, then roll the mixture into meatballs about 1 to 1.5 inches across.

Heat the olive oil in a large skillet over medium heat. A non-stick skillet keeps the meatballs from sticking, and a cast-iron one gives a good sear. Do not overcrowd the pan, since crowding stops the crust from forming. Cook in batches if needed, about 4 to 5 minutes on each side, until golden brown and cooked through. Drain them on paper towels.

You can also bake them. Heat the oven to 400°F (200°C), set the meatballs on a lined baking sheet and bake for about 20 minutes, until golden brown. This uses less oil and still gives a crisp outside.

Ways to Change It

• Lemon: mix lemon zest or a splash of lemon juice into the meatball mixture.
• Herbs: use fresh dill or cilantro in place of parsley. Dill goes well with seafood.
• Other seafood: crab meat or scallops can replace the cod or shrimp.
• More heat: add extra red pepper flakes, a dash of hot sauce, cayenne or chili powder.
• Almond flour swap: coconut flour works, but use less, about 1/4 cup. Crushed pork rinds give a crunchy coating and are also keto-friendly.

What to Serve With Them

Zucchini noodles, lightly sauteed in olive oil, are a low-carb stand-in for pasta. Cauliflower rice, grated or bought pre-riced and sauteed with garlic and herbs, is another keto side. A green salad of mixed greens, cherry tomatoes, cucumber and avocado with a simple olive oil dressing adds crispness.

For dipping, make a creamy garlic sauce from heavy cream and minced garlic. To drink, sparkling water with a squeeze of lemon or herbal tea both suit the seafood.

Storing and Freezing

Leftovers keep in an airtight container in the refrigerator for up to 3 days. They can also be frozen. Separate them with parchment paper so they do not stick together.

Nutrition per Serving

The card lists approximately 310 calories, 20 grams of fat (3 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, no sugar, 27 grams of protein and 500 milligrams of sodium.

FAQ

Can I use frozen seafood?

Yes. Thaw the cod and shrimp completely before using them, so the texture of the meatballs comes out right.

Can I bake them instead of frying?

Yes. Bake at 400°F (200°C) on a lined baking sheet for about 20 minutes, until golden brown.

Can I use something other than almond flour?

Coconut flour works, with about 1/4 cup instead of the 1/2 cup of almond flour. Crushed pork rinds are another option.

Can I make them spicier?

Add more red pepper flakes, a dash of hot sauce, or cayenne or chili powder.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us