Merry Meatballs
Whether served as a meal or a party appetizer, meatballs are always a big hit. This recipe is Low-Carb, Gluten-Free and packed with a lot of flavor. It’s up to you decide how much zing you want to impart with your choice of salsa. I always choose a low-carb salsa of medium heat so that everyone can enjoy these tasty treats. From holiday parties to Superbowl parties, and every event in between, Merry Meatballs is my go-to appetizer!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 30 meatballs 1x
- Category: Low-Carb, Gluten-Free, Paleo, Primal, Nut-Free
Ingredients
- 1 pound grass-fed ground beef
- 1/2 cup onion, finely chopped
- 1 free-range egg
- 1/3 cup crushed pork rinds or other binder
- 1/8 cup cream
- 1/8 cup water
- 1/4 teaspoon salt
- 1/6 teaspoon pepper
- 1 12–ounce jar salsa, organic
- 2 tablespoons green onions, thinly sliced (optional)
Instructions
- Heat oven to 400° F.
- Mix together all ingredients except salsa and green onions.
- Shape mixture into 30 1-inch balls. Place on ungreased 13″ x 9″ x 2″ cookie sheet.
- Bake uncovered about 15 minutes or until the juices run clear and the meatballs are no longer pink in the center.
- Place salsa and meatballs in a 2-quart saucepan. Heat to boiling, stirring occasionally; reduce heat.
- Cover and simmer about 15 minutes or until salsa and meatballs are hot. Sprinkle with green onions.
- Serve hot.
Notes
NOTES
Recipe can be doubled.
For serving, I suggest that you transfer the heated meatballs to a preheated crockpot to keep them warm on the buffet.
VARIATIONS
Pork rinds can be replaced with the binder of your choice. If nuts are an option for you, feel free to use an almond or pecan meal. You can also grind low-carb crackers for use as a binder.
Full fat coconut milk can easily replace heavy cream.
Nutrition
- Serving Size: 1 meatball
- Calories: 56
- Sugar: 0g
- Sodium: 81mg
- Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: trace
- Protein: 3g
