In a small bowl, mix together ground beef, ground pork, cauliflower rice, chopped kale, onion, garlic, Italian seasoning, pepper and salt.
Use a ¼ cup (or a large spoon or an ice cream scoop) to form about two dozen 3” meatballs from the ground beef and pork mixture. Usually at this step, I’ll do a little keto meal prep and freeze half the meatballs. (If you slow cook only half the batch at this point, only use half the ingredients of pasta sauce and water in the following steps.)
Heat a large skillet on the stove to medium-high heat. Once hot, add the meatballs, turning with a pair of tongs as they brown around the outside. Once all sides are browned, after about 5-10 minutes, turn off the heat.
Set up a large crockpot with a mixture of pasta sauce and water. Add seared cauliflower rice meatballs to the slow cooker for the desired time (I usually set the crock pot to 6 or 8 hours, depending on when we’re eating). Stir occasionally (hourly is ideal).
Once done slow cooking, serve meatballs with a sprinkle of Asiago cheese and fresh chopped parsley.
Other ways to cook these meatballs. You can finish these keto beef meatballs anyway you’d like, including in the crock pot, baked in the oven, or in the airfryer. Sous vide meatballs are delicious, too.
Ground meat options can be substituted. Try making this recipe with ground chicken, or entirely ground beef.
Portion / batch note. In the recipe video and photos, I demonstrate making half of the meatballs. The full batch of using 2 lbs ground beef makes 24 3” meatballs. I like to meal prep these keto meatballs and usually freeze half a batch to thaw and cook later.
Asiago cheese. For this recipe, I used a special blend: Trader Joe’s Asiago Cheese With Rosemary and Olive Oil. It was delicious. Parmesan cheese is a great choice, too.