Description
Juicy, tender meatballs coated in a tangy and slightly sweet low-carb sauce, offering a keto-friendly twist on a classic comfort dish. Perfect for an easy dinner or meal prep.
Ingredients
- 1 lb ground beef
- 1/2 cup almond flour
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 cup sugar-free ketchup
- 1/4 cup apple cider vinegar
- 1/3 cup water
- 2 tablespoons soy sauce or coconut aminos
- 1/4 cup powdered erythritol
- 1 teaspoon xanthan gum
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a bowl, mix ground beef, almond flour, egg, garlic, onion, salt, pepper, and paprika until well combined.
- Form mixture into small meatballs and place on the baking sheet.
- Bake for 18–20 minutes until cooked through and browned.
- In a saucepan over medium heat, combine ketchup, vinegar, water, soy sauce, and erythritol. Stir well.
- Bring to a gentle simmer, then whisk in xanthan gum until the sauce thickens.
- Add baked meatballs to the sauce and toss to coat evenly.
- Simmer together for 2–3 minutes, then serve warm.
Notes
- Use ground chicken or turkey for a lighter option.
- Add chili flakes or hot sauce for extra heat.
- Serve with cauliflower rice or sautéed vegetables.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat gently with a splash of water to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg
