Post by Loupy on Jul 15, 2013 22:29:33 GMT -7
Carolina BBQ Meatballs (Low Carb & Gluten Free)
By Mellissa Sevigny @ www.ibreatheimhungry.com/
The perfect meatball for Summer, these have all the flavors of classic South Carolina BBQ.
Yield: 16 meatballs
Serving Size: 4 meatballs
Ingredients
For the meatballs
1 lb. ground pork
1 tsp granulated sugar substitute (Stevia recommended and honey for Paleo)
1 tsp paprika (smoked if you have it)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp celery salt
1 egg
1/4 cup almond flour
1 Tbsp water
For the BBQ sauce
1/4 cup yellow mustard
2 tsp Frank’s Hot Sauce (or to your families liking)
1 Tbsp dried onion flakes
3 Tbsp granulated sugar substitute (Stevia recommended and honey for Paleo)
2 Tbsp apple cider vinegar
2 Tbsp low sugar ketchup
salt and pepper to taste
Instructions
Start the sauce first so the flavors have time to develop while you are making the meatballs.
For the sauce
Combine all ingredients in a small saucepan, stirring until smooth.
Simmer on low heat for about 8 minutes.
For the meatballs
Combine all of the meatball ingredients in a medium bowl and mix thoroughly.
Form into 16 meatballs.
In a large, nonstick saute pan, fry the meatballs over medium heat until golden on all sides and cooked through.
About 3 – 4 minutes per side.
Toss the meatballs gently in the sauce, then spread on a parchment lined baking sheet and broil (carefully!!) for 2 – 3 minutes.
Serve with low carb cole slaw for the authentic BBQ experience!
Cooks Notes:
You could substitute ground beef and bacon in these. Reviews were awesome.
Approximate nutrition info per meatball:
92 calories,
7g fat,
1g net carbs,
6g protein
By Mellissa Sevigny @ www.ibreatheimhungry.com/
The perfect meatball for Summer, these have all the flavors of classic South Carolina BBQ.
Yield: 16 meatballs
Serving Size: 4 meatballs
Ingredients
For the meatballs
1 lb. ground pork
1 tsp granulated sugar substitute (Stevia recommended and honey for Paleo)
1 tsp paprika (smoked if you have it)
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp celery salt
1 egg
1/4 cup almond flour
1 Tbsp water
For the BBQ sauce
1/4 cup yellow mustard
2 tsp Frank’s Hot Sauce (or to your families liking)
1 Tbsp dried onion flakes
3 Tbsp granulated sugar substitute (Stevia recommended and honey for Paleo)
2 Tbsp apple cider vinegar
2 Tbsp low sugar ketchup
salt and pepper to taste
Instructions
Start the sauce first so the flavors have time to develop while you are making the meatballs.
For the sauce
Combine all ingredients in a small saucepan, stirring until smooth.
Simmer on low heat for about 8 minutes.
For the meatballs
Combine all of the meatball ingredients in a medium bowl and mix thoroughly.
Form into 16 meatballs.
In a large, nonstick saute pan, fry the meatballs over medium heat until golden on all sides and cooked through.
About 3 – 4 minutes per side.
Toss the meatballs gently in the sauce, then spread on a parchment lined baking sheet and broil (carefully!!) for 2 – 3 minutes.
Serve with low carb cole slaw for the authentic BBQ experience!
Cooks Notes:
You could substitute ground beef and bacon in these. Reviews were awesome.
Approximate nutrition info per meatball:
92 calories,
7g fat,
1g net carbs,
6g protein
