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Low Carb Spanish Meatballs

Low Carb Spanish Meatballs

 

Low Carb Spanish Meatballs

Low Carb Spanish Meatballs

Our incredibly comforting and delicious Spanish meatballs, or albondigas, in a tasty tomato sauce. Served as a satisfying main course, with courgette noodles.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Spanish
Servings 4
Calories 428 kcal

Ingredients
  

For the Meatballs:

  • 250 g minced pork (ground pork)
  • 250 g minced beef (ground beef)
  • 1 clove garlic minced
  • 2 tbsp fresh parsley finely chopped
  • 1 ½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 egg beaten
  • 1 tbsp extra virgin olive oil
  • salt and pepper to season

For the Sauce:

  • ½ medium red onion finely diced
  • 1 clove garlic thinly sliced
  • 1 tbsp tomato purée
  • 150 g tinned (canned) tomatoes chopped
  • 1 ½ tsp smoked paprika
  • 240 ml chicken stock
  • salt and pepper to season

To Serve:

  • 600 g courgette (zucchini) noodles
  • fresh parsley

Instructions
 

  • Add the pork mince, beef mince, garlic, parsley, paprika, cumin, salt and pepper to a large mixing bowl. Use your hands to combine the ingredients together.
  • Add the beaten egg to the bowl with the seasoned meat. Mix together thoroughly until the egg is well combined with the meat.
  • Divide the meat mixture into 20 even portions with your hands and roll each portion into a ball.
  • Heat the oil in a large frying pan (skillet) over a medium/high heat. Add the meatballs to the pan and cook until browned all over. You may need to do this in batches. Remove the browned meatballs from the pan with a slotted spoon and set to one side.
  • Add the onion to the frying pan (skillet) used to cook the meatballs. If the pan is a little dry, you can add more oil as needed. Sweat the onion over a gentle heat for a minute, then add the sliced garlic. Sweat gently for a minute or two more until tender and fragrant.
  • Add the tomato puree and stir well, heating through for a minute. Add the chopped tomatoes, paprika, salt and pepper. Stir well.
  • Add the chicken stock to the pan and bring up to a boil. Reduce to a simmer uncovered for 10 minutes.
  • Return the meatballs to the frying pan (skillet). Cover the pan and simmer for 5-8 minutes more or until the sauce is reduced right down and the meatballs are completely cooked through.
  • While the meatballs are simmering, add the courgette spaghetti to a saucepan with a tablespoon of water. Set over a medium heat and season with a little salt. Heat through for just 2-3 minutes until tender. Do not overcook. Drain away any excess liquid.
  • Top the courgette noodles with the meatballs and sauce and scatter with fresh parsley to serve.
Keyword keto meatballs, low carb meatballs
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