Recipes

Low Carb Party Meatballs, Three Ways - Keto, Gluten-Free

meatballs three ways 2

We're already two weeks into December and the holidays are heeeeeere!  I love this time of year so much. The baking!  The cooking!  Designing Christmas cards! Decorating, hostessing and gift wrapping!!  These really ARE my favorite things. Do you notice one big holiday task that is missing from this list?  Yes, you're right. Buying gifts.  Dun dun dun.  

It isn't that I don't like giving gifts.  It's just so much pressure to pick out the perfect gift. And if you did a great job last year then it's double the pressure this year.  It's the thought that counts, sure, but the execution is sort of important too, right?  If you would please go out and pick out my gifts for everyone, I will wrap the heck out of them.  They will be gorgeous.  I promise.  

 Anyway, onto the fun stuff, which is holiday party food. What are you thinking about making for your holiday potluck, neighborhood get-together or family holiday fete?  Might I suggest these super tasty meatballs, made three ways?  We take my classic meatball base and customize with different flavors.  Sure, they're low carb. They also happen to be little flavor bombs that everyone likes.  They're the first thing to go at my parties and the will be at yours!  Or, just make a big batch and freeze them for dinners.  Make, freeze, reheat and customize? Yes, please!

Low Carb Party Meatballs - Three Ways

For the meatball base:

  • 1 pound ground beef (I use 80/20, grass fed)
  • 3 tbsp very finely chopped yellow onion
  • 1 egg, beaten
  • 1 tbsp Worcestershire sauce
  • 1 clove garlic, finely chopped
  • 1 cup crushed pork rinds
  • 1 tbsp. heavy cream
  • salt and pepper to taste

EXTRAS

  • 3 tbsp. sriracha
  • 1 tbsp. chopped green onion
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tbsp. chopped green olives, pitted
  • 1.5 tbsp. soy sauce
  • 1 tsp finely chopped ginger
  • 1 tbsp hoisin sauce (look for a low sugar version)
  • 1 tsp fish sauce

PREPARATION:

Preheat oven to 375 degrees.

-Using a large mixing bowl, add all meatball base ingredients noted above.  Use your hands to incorporate all ingredients together. Separate the base into thirds and put each third inseparate mixing bowl.

-In one bowl, add 1 tbsp. sriracha and the green onion and incorporate into the base.  Once fully incorporated, take 1 tbsp. at a time and roll into a small ball.  Place on a parchment-lined cookie sheet about 1.5" apart. 

-In the second bowl, add chopped green olives, cumin, oregano and parsley and mix to combine.  Once fully incorporated, take 1 tbsp. at a time and roll into a small ball.  Place on parchment-lined cookie sheet about 1.5" apart.

-In the third bowl, add .5 tbsp. soy sauce, ginger and fish sauce.  Mix to combine.  Once fully incorporated, take 1 tbsp. at a time and roll into a small ball.  Place on parchment-lined cookie sheet about 1.5" apart.

-Bake for 23-25 minutes, or until the interior is completely cooked through and no longer pink.  Remove from cookie sheet.  Roll the sriracha meatballs in remaining 2 tbsp. sriracha sauce.

-Mix the hoisin sauce and remaining 1 tbsp. soy sauce together. Roll the Asian meatballs in the sauce mix.

-Plate all three meatball types and serve with your favorite sauce!  I like to use a cumin mayo for the Mediterranean meatballs, ranch for the sriracha meatballs, and soy sauce for the Asian meatballs.  Serve and enjoy!