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I've been making these meatballs for the last couple of years and they've always been popular in my house. These use chorizo which adds a great flavour to any dishes. I've used it as crunchy topping in my Spicy Cauliflower Soup.
These keto meatballs taste great on their own or with creamy Keto Cheese Sauce and Buttered Brussels Sprouts.
If you can't do dairy, skip the cheese sauce. The meatballs are quite moist so you won't need to add any additional sauce and can serve them over crunchy lettuce salad, with steamed broccoli or asparagus.
Serving Suggestions
You can serve these juicy low-carb meatballs with any roasted veggies, cauli-rice, or salads. Here are some suggestions you should try:
Hands-on Overall
Serving size 5 meatballs
Nutritional values (per serving, 5 meatballs)
Net carbs4.1 grams
Protein27.5 grams
Fat35.4 grams
Calories448 kcal
Calories from carbs 4%, protein 25%, fat 71%
Total carbs6 gramsFiber1.9 gramsSugars1.5 gramsSaturated fat11 gramsSodium625 mg(27% RDA)Magnesium61 mg(15% RDA)Potassium507 mg(25% EMR)
Ingredients (makes 4 servings, 20 meatballs)
- 400 g ground pork, 20% fat (14.1 oz)
- 1/3 medium Spanish chorizo or raw Mexican chorizo (80 g/ 2.8 oz)
- 1 large egg
- 1/2 cup almond flour (50 g/ 1.8 oz)
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp ground cumin
- 2 cloves garlic, minced
- 1 small white onion, diced (70 g/ 2.5 oz)
- 1 tbsp ghee or lard (15 ml)
- 1/2 tsp sea salt
Instructions
- Peel and dice the onion and garlic and dice the chorizo sausage. (Note: if you're using Mexican chorizo which is raw, add it in step 3 together with the ground pork).
- Grease a large pan with ghee and add the chorizo, garlic and onion. Cook for 5-8 minutes over a medium heat or until lightly crisped up. Take off the heat and set aside.
- In a mixing bowl, combine the ground pork, egg, almond flour, paprika, cayenne pepper, ground cumin and salt.
- Mix until well combined and add the crisped up chorizo, garlic and onion from the pan using a slotted spoon.
- Using your hands, make small-medium meatballs (about 30 g/ 1.1 oz each) and place on a cutting board.
Heat the pan where you cooked the chorizo and onion over a medium-high heat. Once hot, add the meatballs and cook for 2 minutes.
- Once browned, turn the meatballs on the other side using a fork and cook for another 2 minutes. Reduce the heat to medium and cook for 5-10 minutes. The time depends on the size of the meatballs.
- Remove from the heat and serve immediately or let it cool down and store in the fridge for up to 5 days. To store them for longer, place in a zip-lock bag and freeze. Serve with roasted veggies like Buttered Brussels sprouts! and creamy Keto cheese sauce.
Ingredient nutritional breakdown (per serving, 5 meatballs)
| Net carbs | Protein | Fat | Calories |
|---|
| Pork, minced (ground), outdoor reared (~ 20% fat) |
| 0.4 g | 18 g | 16 g | 218 kcal |
| Chorizo sausage |
| 0.4 g | 4.8 g | 7.7 g | 91 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Paprika, spices |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Pepper, cayenne, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Cumin, spices |
| 0.2 g | 0.1 g | 0.1 g | 2 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Onion, white, fresh |
| 1.3 g | 0.2 g | 0 g | 7 kcal |
| Ghee |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 5 meatballs |
| 4.1 g | 27.5 g | 35.4 g | 448 kcal |
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