Low-Carb Bonfire Meatballs

Low-Carb Bonfire MeatballsPin recipeFollow us 50.2k

These low-carb Bonfire Meatballs are perfect for Guy Fawkes Night. Hearty, comforting and ridiculously tasty.

Spiced with a touch of chilli, not over powering, just enough! Don’t feel you have to eat these on Bonfire night, they’re prefect comfort food for any night of the week.

They reheat really well too so you can have the left overs for lunch the next day. If you love to batch cook, you’ll love these. These Keto meatballs are your freezer’s best friend.

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Hands-onOverall

Nutritional values (per serving)

9.5 grams 4.1 grams 19.6 grams 30.2 grams 10 grams 398 calories
Total Carbs13.6grams
Fiber4.1grams
Net Carbs9.5grams
Protein19.6grams
Fat30.2grams
of which Saturated10grams
Energy398kcal
Magnesium55mg (13.8% RDA)
Potassium903mg (45.2% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (20%), fat (70%)

Ingredients (makes 6 servings)

Meatballs (24 meatballs):
  • 2 tbsp extra virgin olive oil or ghee (30 ml)
  • 1 medium brown onion (100 g/ 3.5 oz)
  • 1 garlic clove
  • 250 g ground pork (8.8 oz)
  • 250 g ground beef (8.8 oz)
  • 1 tsp paprika
  • 1 tbsp freshly chopped oregano
  • 1 tbsp freshly chopped thyme
  • ½ medium zucchini, grated (100 g/ 3.5 oz)
  • 1 tsp fresh lemon zest
  • 1 small hot chile pepper, or to taste (7 g/ 0.3 oz)
  • ¼ cup sun-dried tomatoes in olive oil, chopped (28 g/ 1 oz)
  • ⅛ tsp sea salt
  • ¼ tsp cracked black pepper
Sauce:
Cauliflower Rice:
To serve:
  • 2 tbsp flaked almonds (12 g/ 0.4 oz)
  • 2 heaped tbsp yoghurt, sour cream, or coconut yogurt for dairy-free (60 / 2.1 oz)
  • 3 sprigs chopped fresh coriander
  • pinch cracked black pepper

Instructions

  1. Make the meatballs. Peel and chop the onion and garlic. Grate the garlic and squeeze out the excess water from the zucchini, either using a muslin cloth or option to simply use your hands.
  2. Heat 1 tablespoon of olive oil in a saucepan. Add the brown onion and sauté on a medium/ low heat for 2 minutes until soft. Add the garlic and fry for 1 further minute. Turn off the heat. Low-Carb Bonfire Meatballs
  3. Remove the stalk and seeds from the chilli, finely chop.
  4. Add the pork, beef, grated courgette, onion and garlic mix, paprika, chopped oregano and thyme leaves, lemon zest (leave a pinch to sprinkle on top at the end), chilli, chopped sun dried tomatoes and a good pinch of salt and pepper to a mixing bowl.
  5. Mix well and shape into meatballs about 3 cm in diameter to make about 26 meatballs (4 meatballs per serving). Low-Carb Bonfire Meatballs
  6. Make the sauce. Peel and chop the red onion and garlic. Remove the stalk and seeds from the pepper and chop into small chunks.
  7. Add 1 tablespoon of olive oil to a pan. Sauté the onion and peppers on a medium-low heat for 1 minute then add the garlic for 1 further minute. Add the tinned chopped tomatoes, tomato paste, coconut aminos, cinnamon stick, balsamic, a pinch of salt and pepper and the chopped chilli. Start with 1 and add more if you prefer it really spicy. Simmer on a medium-low heat for about 30 minutes until it’s a nice thick concentrated sauce.
  8. Heat a tablespoon of olive oil in a frying pan. Add the meatballs and fry for about 10 minutes, turning regularly, until brown and cooked through. Alternatively, you can bake in the oven at 180 C/ 355 F, fan assisted, for about 25 minutes, turning half way through cooking. Low-Carb Bonfire Meatballs
  9. Make the cauliflower rice. Remove the stalk and leaves from the cauliflower. Blitz the cauliflower florets in a high speed food processor until it resembles a rice consistency.
  10. Heat the ghee or coconut oil in pan. Fry the cauliflower rice with a pinch of salt on a medium heat for 3 minutes until it softens and starts to crisp.
  11. Placed the ground almonds on a baking tray and toast in the oven for 4 minutes until golden. Remove from the oven and allow to cool.
  12. To serve, plate the cauliflower rice and top with the Bonfire Meatballs, yogurt or sour cream and a sprinkling of fresh coriander, toasted almond flakes, cracked black pepper and lemon zest. Low-Carb Bonfire Meatballs Eat immediately or let it cool down and store in the fridge for up to 4 days. Low-Carb Bonfire Meatballs

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By Jo Harding
Creator of PaleoCrust.com

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food. My food approach is all about awakening a carefree, happier, healthier you whilst reducing inflammation and toxins in the body.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free. I love wholesome, natural food. Heaps of vegetables, healthy fats, eggs, nuts, organic meat, fish and some low GI fruits as a treat.

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