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Low Carb Enchilada Meatballs
Low Carb Enchilada Meatballs

Low Carb Enchilada Meatballs
Low Carb Enchilada Meatballs: A Flavorful Fusion of Comfort and Keto
Low Carb Enchilada Meatballs
Source
Ingredients:
1
Servings
  • 1
    lb
     ground beef
  • 0.5
    lb
     ground pork (optional, or use all beef)
  • 120
    ml
     almond flour
  • 1
    item
     large egg
  • 120
    ml
     grated cheddar cheese (or monterey jack)
  • 60
    ml
     chopped cilantro (optional)
  • 1
    tbsp
     chili powder
  • 1
    tsp
     cumin
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 1
    item
     salt and pepper to taste
  • 1
    tbsp
     olive oil (for browning)
  • 240
    ml
     enchilada sauce (sugar-free or homemade)
  • 240
    ml
     shredded mexican blend cheese (for topping)
Low Carb Enchilada Meatballs
Instructions:
  1. Prepare the Meatballs: In a large mixing bowl, combine the ground beef, ground pork, almond flour, egg, grated cheddar cheese, chopped cilantro, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
  2. Form the Meatballs: Using your hands, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get approximately 18-20 meatballs.
  3. Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Transfer the browned meatballs to a baking dish.
  4. Add the Sauce and Bake: Pour the enchilada sauce over the meatballs in the baking dish. Sprinkle shredded Mexican blend cheese on top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the meatballs are fully cooked and the cheese is melted and bubbly.
  5. Serve: Garnish with additional chopped cilantro or green onions, if desired. Serve hot with a side of cauliflower rice, avocado, or a fresh green salad.
  • 1
    lb
     ground beef
  • 0.5
    lb
     ground pork (optional, or use all beef)
  • 120
    ml
     almond flour
  • 1
    item
     large egg
  • 120
    ml
     grated cheddar cheese (or monterey jack)
  • 60
    ml
     chopped cilantro (optional)
  • 1
    tbsp
     chili powder
  • 1
    tsp
     cumin
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 1
    item
     salt and pepper to taste
  • 1
    tbsp
     olive oil (for browning)
  • 240
    ml
     enchilada sauce (sugar-free or homemade)
  • 240
    ml
     shredded mexican blend cheese (for topping)
1
Servings
0

Prepare the Meatballs: In a large mixing bowl, combine the ground beef, ground pork, almond flour, egg, grated cheddar cheese, chopped cilantro, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.

Form the Meatballs: Using your hands, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get approximately 18-20 meatballs.

Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Transfer the browned meatballs to a baking dish.

Add the Sauce and Bake: Pour the enchilada sauce over the meatballs in the baking dish. Sprinkle shredded Mexican blend cheese on top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the meatballs are fully cooked and the cheese is melted and bubbly.

Serve: Garnish with additional chopped cilantro or green onions, if desired. Serve hot with a side of cauliflower rice, avocado, or a fresh green salad.

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