American · Dinner
BBQ Meatballs
Lean ground beef bound with almond flour and egg, rolled into meatballs and seared until deeply browned, then simmered in a sugar-free tomato barbecue glaze with smoked paprika, garlic, Worcestershire and cayenne. Finished with fresh scallion and diced bell pepper.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
218Calories
29.1gProtein
15.7gFat
6.8gCarbs
3.5gSugar
2.8gFiber
356mgSodium
290mgChol
5.9gSat Fat
268mgPotassium
42mgCalcium
1.7mgIron
1.1mcgVitamin B12
4.2mgVitamin C
Goes well with
Unsweetened Sparkling Water with Lime
local
Bourbon Old Fashioned
international
gluten-free
low-carb
keto
Instructions
1
Prep
Combine ground beef, almond flour, egg and minced garlic with half the smoked paprika in a bowl, mixing until even.
2
Roll
Shape the mixture into 4 even meatballs that hold together without cracking, pressing gently to firm each one.
3
Sear
Heat a dry skillet over medium-high and brown the meatballs on all sides for 8 minutes, turning gently until deeply coloured.
4
Simmer
Stir tomato paste, vinegar, Worcestershire, remaining paprika, sweetener, cayenne, diced bell pepper and 3 tbsp water into the skillet. Simmer on medium-low for 12 minutes until glaze coats and centres are firm.
5
Plate
Spoon the meatballs and glaze onto a plate and scatter the sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground beef
- 2 tbsp14g almond flour
- 22 large eggs
- 2 clove2 clove garlic
- 4 tbsp64g tomato paste
- 2 tbsp30ml apple cider vinegar
- 2 tsp2 tsp Worcestershire sauce
- 2 tsp2 tsp smoked paprika
- 2 tbsp2 tbsp low-carb brown sweetener
- 2 pinch2 pinch cayenne
- 22 scallion
- 1 oz28g bell pepper
