Low-Carb Meat Base Recipe

Low Carb Meat Base 1 ready to cook. Add red onion for additional anti-oxidant power!
Low Carb Meat Base 1 ready to cook. Add red onion for additional anti-oxidant power!

Full Recipe: $2.12
Per Serving: $0.53 each

Recipe By: Susie T. Gibbs
Serving Size: 4 servings            Yield: 2 1/2 cups
Prep. Time: 10 Minutes
Cooking Time: 15 Minutes Stove Top
Start to Finish: 25 Minutes
Difficulty: Easy

This ground meat mixture forms the basis for many low-carb dishes and can be cooked in bulk and packaged in 1/2 cup or 1 cup units for easy transformation on the fly.


  • 4 ounces onion, chopped (about 1 medium)
  • 1 pound ground chuck
  • 1 tablespoon parsley, freeze-dried
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper — freshly ground
  • 1 tablespoon Worcestershire sauce
  1. Crumble beef into medium saute pan. Add all ingredients except Worcestershire Sauce. Cook mixture over high heat until meat begins to brown and onions become translucent. Add Worcestershire sauce in the last 5 minutes of cooking to avoid burning the mixture.
  2. Remove from heat. Portion and use meat base 1 immediately, or allow meat base 1 to cool. Portion in 1/2 to 1 cup size units and freeze or refrigerate for later use.

Per Serving: 316 Calories; 24g Fat; 21g Protein; 3.75g Carbohydrate; .75g Dietary Fiber; 85mg Cholesterol; 587mg Sodium; 3g Net Carbohydrate.

Serving Ideas: Combine meat base 1 with onions, peppers, and cheese for a poor man’s low carb Philly cheese steak mix, or use it to make taco meat, and low carb sloppy joe’s of all varieties. Combine with sauteed mushrooms and roasted tomato marinara sauce for a hearty low carb Italian meat sauce made from scratch. Use in casseroles, soups, stews, stir fries such as crack slaw, and even stuffed peppers. The possibilities are endless.


Four Forks AwardThis recipe doubles and triples like a champ! Just don’t double or triple the salt. Add salt in increments to suit your palette! Include this base in a variety of dishes. You can Bubba Gump the Meat Base 1 until the cows come home, and will never be able to fully think of every possible derivation.

If you want to reduce calories and fat per serving, try using leaner cuts of ground meat such as 90/10 sirloin, buffalo, venison, elk, lamb, turkey breast (skinless), or chicken breast (skinless). You can also drain off any fat from the pan and rinse it with hot water prior to adding the spices and Worcestershire sauce. I don’t recommend the last method of calorie/fat reduction. Fat is your friend in a low carb or controlled carb world.

Friends, if you’re going Paleo, you know the drill. Make that meat grass-fed and those veggies organic. The budget will change, but boy will it taste delicious!

More great Susie T Gibbs recipes.

Check Also

Fresh Zucchini and Cucumber Ribbon Salad

Top 10 Tips to Quickly Spring Clean Your Low-Carb Meal Plans

Spring is a magical season. It feels fresh and new and like rebirth. Spring is filled with possibilities and motivation and a sense of anticipation. In Texas, spring is just a glorious three-day precursor to a miserable nine month extravaganza inside the humid oven we Texans like to lovingly call the Texas Gulf Coast. Join Susie T. Gibbs as she shares her top 10 tips for keeping your Spring meals low carb, light, and satisfying!


  1. I make very similar meat dishes all the time… yummy.. By the way.. the net carb looks like 39… I went WHAT? then realized it was 3g … the ‘g’ in your font looks like a 9 🙂

    • Haha! George. I would flip OUT if I thought it was 39, too! *snort*

      So yes, these are lifesaving “bases” cuz they are quick and easy and can be made in bulk then morphed into sooooooo many different flavor profiles!! I love being able to pull a package out of the freezer and have the first few steps of a recipe already made and ready. Better than Progresso’s “Recipe Starters” by a mile!

      Glad you’re making yummy low carb dishes and thanks for commenting! Hope to hear from you again soon!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.