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Low-Carb Spiced Chorizo Meatballs

4.8 stars, average of 113 ratings

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I've been making these meatballs for the last couple of years and they've always been popular in my house. These use chorizo which adds a great flavour to any dishes. I've used it as crunchy topping in my Spicy Cauliflower Soup.

These keto meatballs taste great on their own or with creamy Keto Cheese Sauce and Buttered Brussels Sprouts.

If you can't do dairy, skip the cheese sauce. The meatballs are quite moist so you won't need to add any additional sauce and can serve them over crunchy lettuce salad, with steamed broccoli or asparagus.

Serving Suggestions

You can serve these juicy low-carb meatballs with any roasted veggies, cauli-rice, or salads. Here are some suggestions you should try:

Hands-on Overall

Serving size 5 meatballs

Allergy information for Low-Carb Spiced Chorizo Meatballs

✔  Gluten free
✔  Dairy free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 5 meatballs)

Net carbs4.1 grams
Protein27.5 grams
Fat35.4 grams
Calories448 kcal
Calories from carbs 4%, protein 25%, fat 71%
Total carbs6 gramsFiber1.9 gramsSugars1.5 gramsSaturated fat11 gramsSodium625 mg(27% RDA)Magnesium61 mg(15% RDA)Potassium507 mg(25% EMR)

Ingredients (makes 4 servings, 20 meatballs)

  • 400 g ground pork, 20% fat (14.1 oz)
  • 1/3 medium Spanish chorizo or raw Mexican chorizo (80 g/ 2.8 oz)
  • 1 large egg
  • 1/2 cup almond flour (50 g/ 1.8 oz)
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • 2 cloves garlic, minced
  • 1 small white onion, diced (70 g/ 2.5 oz)
  • 1 tbsp ghee or lard (15 ml)
  • 1/2 tsp sea salt


  1. Peel and dice the onion and garlic and dice the chorizo sausage. (Note: if you're using Mexican chorizo which is raw, add it in step 3 together with the ground pork).
    Low-Carb Spiced Chorizo Meatballs
  2. Grease a large pan with ghee and add the chorizo, garlic and onion. Cook for 5-8 minutes over a medium heat or until lightly crisped up. Take off the heat and set aside. Low-Carb Spiced Chorizo Meatballs
  3. In a mixing bowl, combine the ground pork, egg, almond flour, paprika, cayenne pepper, ground cumin and salt. Low-Carb Spiced Chorizo Meatballs
  4. Mix until well combined and add the crisped up chorizo, garlic and onion from the pan using a slotted spoon. Low-Carb Spiced Chorizo Meatballs
  5. Using your hands, make small-medium meatballs (about 30 g/ 1.1 oz each) and place on a cutting board. Low-Carb Spiced Chorizo Meatballs Heat the pan where you cooked the chorizo and onion over a medium-high heat. Once hot, add the meatballs and cook for 2 minutes. Low-Carb Spiced Chorizo Meatballs
  6. Once browned, turn the meatballs on the other side using a fork and cook for another 2 minutes. Reduce the heat to medium and cook for 5-10 minutes. The time depends on the size of the meatballs. Low-Carb Spiced Chorizo Meatballs
  7. Remove from the heat and serve immediately or let it cool down and store in the fridge for up to 5 days. To store them for longer, place in a zip-lock bag and freeze. Serve with roasted veggies like Buttered Brussels sprouts! and creamy Keto cheese sauce. Low-Carb Spiced Chorizo Meatballs

Ingredient nutritional breakdown (per serving, 5 meatballs)

Net carbsProteinFatCalories
Pork, minced (ground), outdoor reared (~ 20% fat)
0.4 g18 g16 g218 kcal
Chorizo sausage
0.4 g4.8 g7.7 g91 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g1.6 g1.2 g18 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Paprika, spices
0.1 g0.1 g0.1 g2 kcal
Pepper, cayenne, spices
0 g0 g0 g0 kcal
Cumin, spices
0.2 g0.1 g0.1 g2 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Onion, white, fresh
1.3 g0.2 g0 g7 kcal
0 g0 g3.8 g34 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Total per serving, 5 meatballs
4.1 g27.5 g35.4 g448 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (14)

Have you cooked these in an instant pot. If so after they have been browned what setting and how long. Thank you

Hi Christine, I haven't tried making these (or meatballs) in the Instant pot but would use the Sautee program to do that (just like on the skillet).

I also make beef meatballs, adding bacon and garlic. It is a safe option when having guests with kids, everybody eats it, including the little fussy ones !

I totally agree - no one says no to meatballs! 😊

Have you tried baking these instead of cooking them on the stove?

Yes I did and it worked great. I baked them for about 20 minutes at 200 C / 400 F 😊

Wow, wow, fabulous,  & so easy to make & cook.
Definitely  will make again.

Glad you liked them Catherine! 😊

Wow, these are great! I made these tonight and the whole family loved them. I did them with your cheese sauce, thank you so much for rescuing cheese sauce and putting it back on my menu as whatever other method I try most attempts end in a messy tasteless goo. This is so easy and tasty.

Thank you Chris!! This is my favourite recipe too! It goes great with both the cheese sauce and tomato "marinara-like" sauce (slightly more carbs).

Spanish Chorizo is very expensive and hard to find where I live, but Mexican Chorizo is plentiful and inexpensive; therefore, I wondered if you have any idea if Mexican Chorizo would suffice to supplement?

Hi Becky, yes, I don't see why not. I've made meatballs with both and the were equally tasty 😊

Hubby's favorite way of eating chorizo (ground) is in dirty cauli rice.  I use it for a Paleo pizza base--no need to grease the pan, because it already has enough fat in it to grease it FOR you.

I love cauli-rice with chorizo, no more spices needed! 😊