It's National Meatball Day - Let's Celebrate in Keto / Low Carb Style

It's national meatball day! It's a true thing, March 9th is the day we celebrate meatballs. Restaurants and pubs are celebrating, there are people running a 5K to get to their meatballs, meatball throw-downs are happening, even Ikea is celebrating (of course) with $3 meatballs. It's meatball madness! I am so excited. I love meatballs. There are so many ways to prepare and serve meatballs. You can brown and serve them plain or with a dip, there's you can make Italian style with your favorite marinara sauce, you can serve with egg noodles, you can slow cook in hot sauce, you can make soup, you can make Swedish meatballs and cauliflower rice pilaf, you even make pastrami meatballs! Let's celebrate with this round up of my favorite keto and low carb friendly meatball recipes. Each recipe starts out with my Best Low Carb Meatballs (recipe below).

1. Swedish Meatballs with Cauliflower Rice Pilaf (recipe follows)

Swedish Meatballs with Cauliflower Rice Pilaf

Simple Swedish Meatballs

Ingredients:

Best Low Carb Meatballs (recipe here or see below)

1 (10.75 oz)can Cream of Mushroom Soup

1 cup Sour Cream, 1 cup

1 cup Sliced Mushrooms, sliced thin

1/4 cup Dry Sherry, dry

1 tsp Paprika

1/2 tsp Instant Coffee

Directions:

Set slow cooker / Crock-pot to high

Make one batch of Best Low Carb Meatballs. In the meantime, prepare the gravy in your slow cooker/ Crock-pot by combining the cream of mushroom soup, sour cream, dry sherry, paprika, instant coffee, and mushrooms. Stir thoroughly. Add meatballs and gently mix. Slow cook for 2 to 3 hours. Serve over cauliflower rice pilaf.

Note: to lower carbs you can omit the Sherry and use less Cream of Mushroom Of Soup

2. Best Low Carb Meatballs w/your Favorite Marinara Sauce (recipe for Best Low Carb Meatballs below)

Meatballs with Marinara Sauce Make Best Low Carb Meatballs w/your Favorite Marinara Sauce

3. Pastrami Meatballs | Keto | Low Carb (recipe follows)

Pastrami Meatballs | Keto | Low Carb

Pastrami Meatballs

Ingredients:

3/4 pound Ground Beef

3/4 pound Ground Pork

Kosher salt

1 tablespoon Coriander

1 tablespoon Paprika

1 tablespoon Garlic Powder

1 tablespoon Black Pepper

1 1/2 teaspoons Allspice

1/4 to 1/2 teaspoon Cayenne Pepper

1 large Egg, beaten

1/2 cup Almond Flour, finely ground

1/4 cup Parmesan Cheese

2 to 3 tablespoons parsley, finely chopped

Directions:

In a mixing bowl, combine beef and pork with Kosher salt, spices, egg, almond flour, Parmesan cheese, and parsley. Roll and arrange 2-inch meatballs on baking sheet and spray with cooking spray. Bake to lightly brown 10-12 minutes then remove.

Serve with cauliflower mashed topped with melted Swiss Cheese

4. Hot Buffalo Meatballs | Keto | Low Carb

Hot Wing Meatballs

Hot Buffalo Meatballs | Keto | Low Carb

Ingredients: Best Low Carb Meatballs (recpe below) 1 12oz bottle Frank's RedHot Buffalo Wing Sauce

1 5 oz Frank's RedHot Original Sauce

4 Tablespoons Butter

1/2 cup sugar-free BBQ Sauce Note: If you use the HOT wing sauce, you may omit the Frank's RedHot Original Sauce. Unless you like REALLY spicy!. Directions: Place meatballs in a slow cooker/ crockpot. Add the Frank's Wing Sauce, Franks Red Hot Sauce, BBQ sauce, and butter over of the meatballs. Set your crockpot to the high setting. Slow cook for 1 to 2 hours. Stirring a few times in between.

5. Meatballs with Keto Faux Noodles (recipe follows)

Meatballs with Keto Faux Noodles

Faux Noodles:

Ingredients

1 ounce Cream Cheese, room temperature

2 Eggs, room temperature

pinch of Salt

pinch of Garlic Powder

1/8 tsp Black Pepper

1/4 teaspoon vital wheat gluten, may omit but it creates a better texture

Directions:

Preheat the oven to 325F.

Blend the eggs, cream cheese, salt, garlic powder, vital wheat gluten, and pepper in a magic bullet or blender. Pour into a butter-greased 8 x 8 pan. Smooth out keeping the batter very thin. Bake at 325 for 5 to 8 minutes or until just set. Do not over bake. Remove and let cool for about 5 minutes. Slice with a sharp knife or pizza cutter in thin strips. Remove from pan and serve with your favorite sauce (and meatballs).

6. Best Low Carb Meatballs

Best Low Carb Meatballs

National Meatball Day - Let's Celebrate in Keto / Low Carb Style

Each recipe starts out with my Best Low Carb Meatballs:

Ingredients:

1 lb Ground beef

1/2 lb Ground Pork

1/2 lb Ground Veal

2 Eggs, large

1/4 cup Almond Flour

1 cup Parmesan Cheese, grated

1 1/2 tsp Salt

1/4 tsp Pepper

1/2 tsp Italian Spice Mix / Italian Seasonings

To Make meatballs:

Mix thoroughly all ingredients be careful to over mix the ingredients. Form mixture into meatballs and brown in skillet or broil on a broiler rack in a 400 degree oven just until brown. Add meatballs to your favorite sauce and simmer, on your stove top or in a crock-pot / slow cooker, until cooked through (approx 1 -2 hours). If you would like to eat the meatballs plain (like me), cook meatballs all the way through (the cooking time depends on the size of the meatballs. Generally it will take 8-10 minutes in the oven)

Cajun Fish Taco Salad with Collard Slaw| Keto | Low Carb

This Cajun Fish is full of flavor, has a beautiful crispy golden crust, and juicy flesh inside. It’s a super quick dinner, the fish is pan fried on the stove top and takes less than 10 minutes.

Serve along with this Collard Slaw, its incredibly easy to prepare and makes a fantastic light side dish with fish. The slaw is made with sour cream, mayonnaise and lime juice giving a creamy and slightly tart which make a great marriage with fish.

Make this into a Cajun Fish Taco Salad by simply layering lettuce, tomato, and shredded cheese (optional) onto a serving plate. Top with the crispy cajun fish, collard slaw, and low carb baked tortilla strips.

Cajun Fish Taco Salad with Collard Slaw| Keto | Low Carb

Cajun Fish Taco Salad with Collard Slaw| Keto | Low Carb

NOTE: Lupin flour may cause allergic reactions in those with peanut allergies.* So please don't try if you have peanut allergies. Read more about this flour and the bean it comes from here. Fish Ingredients:

4 Fish Fillets, such as Flounder, Tilapia, or any other white fish

1/2 cup Lupin flour

1 Egg

1 Tbsp Cajun seasoning

1 T fresh lemon juice

2 Tbsp Butter

Salt and Pepper to taste Collard Slaw Ingredients: 1/2 lb. Collards, cleaned, stems removed, and chopped

1/2 Tablespoon Sweetener, such as Swerve

1/4 cup Sour cream

1/4 cups Mayonnaise

1 teaspoon Salt

1/8 Black Pepper

1 Tablespoon Lime Juice Collard Slaw Directions:

1. Prepare the dressing: In a small mixing bowl, combine mayonnaise, sour cream, sweetener, lime juice, salt and pepper. Set aside.

2. In a large mixing bowl, combine collards and salad dressing. Toss to combine. Chill until ready to serve.

Fish Directions:

1. In a shallow dish, whisk the egg. Set aside

2. On large flat plate or shallow dish, spread Lupin flour evenly with the back of a spoon or spatula. At this point you will add and mix in the Cajun seasoning. Set aside.

3. Using tongs or a fork dip the fish fillets into the whisked egg, completely coating the fillets on both sides. Then dip each fillet into the Lupin flour mixture, shaking off the excess. Place the coated fillets on a plate and set aside.

4. Heat a large frying pan until medium- hot.

5. Add the butter to the pan, allow to melt, then add the fish. Cook until golden on both sides. Season with salt and pepper. 6. Prepare the butter sauce: Remove fried fish fillets from pan, set aside and keep warm. Once the fish is out of the pan, add an extra Tbsp butter, cook until it begins to bubble and turn golden brown, add 1 Tbsp lemon juice to the butter and mix well. Spoon butter sauce over the cooked fish. Serve as is or make a Cajun Fish Taco Salad.

Nutritional Information: coming ...

Sausage Kale Soup with Parsnips | Dairy Free | Keto | Low Carb

This amazing, hearty and delicious Sausage Kale Soup with Parsnips is full of vegetables and big flavor. I was really in the mood for soup on this cold and windy winter day. I had plans to make a vegetable soup this week but wasn't sure exactly what I wanted to make. I was looking for something a bit hearty, comforting, and dairy free. I am experimenting with cutting out a bit of dairy from my diet for a couple different reasons (we can chat about that another time). I started looking through my recipes to come up with something that would meet all my needs, and be delicious. One of my needs was that I wanted to use what is my pantry and refrigerator (I was not about to go out again on this cold wind day). I had coconut milk and chicken stock in the pantry; sausage, bacon, kale and parsnips in my fridge. I have quite a few parsnips stashed away in my fridge since I receive them almost weekly in my winter CSA. They are really tasty, I love them, however I use them sparingly since I watch my carbs daily. They are prefect for soup, they hold up nicely, you only need one or two in each bite. This is a spin off from my Pumpkin Sausage & Kale Soup. I have substituted coconut milk for the heavy cream, I used parsnips instead of fresh pumpkin, added bacon for depth, and red pepper flake for a little spicy kick. Give this healthy Sausage and Kale Soup a try, it is hearty and satisfying. It is low in carbs, keto friendly, and dairy free.

Sausage Kale Soup with Parsnips | Dairy Free | Keto | Low Carb

Sausage Kale Soup with Parsnips | Dairy Free | Keto | Low Carb

Sausage Kale Soup with Parsnips | Dairy Free | Keto | Low Carb

Sausage Kale Soup with Parsnips | Dairy Free | Keto | Low Carb

Ingredients:

1 pound bulk Italian sweet sausage

4 slices bacon

1 small onion, chopped

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 cup parsnips, peeled and cut into small cubes

6 cups chicken stock

1 14 oz can coconut milk, unsweetened

4 to 5 cups Tuscan kale, stemmed and chopped

Kosher salt and freshly ground pepper

Directions:

1. In a soup pot or large Dutch oven over medium-high heat, add the sausage and cook, crumbling it with a wooden spoon, until browned. When browned and cooked through, drain and set aside.

2. In the same Dutch oven cook the bacon over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside - don't get rid of the bacon fat. Add in the onions, garlic and parsnips; cook until onions are soft and translucent, about 5 minutes. 3. Pour the stock in with the onions, garlic, and parsnips. Bring to a boil. Reduce the heat to medium and add the kale. Simmer about 5 minutes or until kale starts to turn bright green. Add coconut milk, red pepper flakes, and cooked sausage; heat through (do not boil). Add the bacon just before serving. Add salt and pepper to taste.

Dutch ovens cook with a nice even heat, they are great for cooking soups and stews.

Save for later. Mobile users, go to my Pinterst Soup Board to pin for later.

Nutritional Information: