Keto Meatballs in Coconut Broth – Low Carb Meatballs Recipe

Keto Meatballs With a Twist!
We love eating new foods, but it’s more challenging to make new foods! When you think of meatballs, you probably think of classic Italian meatballs in marinara sauce and a pile of spaghetti. Not to mention, those meatballs are full of milk and bread crumbs! We discovered a new way of preparing meatballs- paleo, low carb, and gluten-free!
Instead of filling the meatballs with milk and breadcrumbs, like Gordon Ramsay, we subbed almond milk and almond flour! You can use any kind of nut milk and nut meal/flour, as long as when you combine those two ingredients, you can create a paste-like consistency. This helps bind the meatballs. You may notice we don’t use egg in this recipe, it doesn’t need it!
Not only are these low carb meatballs, but they were a first for us- we used a lot of new spices for the first time. The low carb meatballs gave us an Indian/Thai vibe- something that we’ve never experienced at home! Thanks to the combination of these spices:
Coriander Seeds – are sweet and earthy, with hints of lemon. They actually produce cilantro when planted, but taste quite different. Coriander seeds are used in Latino, Middle Eastern and Indian cuisines. They are commonly heated so that they break down slightly, releasing more flavor into dishes.
Turmeric – is highly considered one of the world’s great super-foods. It’s a root, usually sold ground and dried, similar to ginger. By itself, its taste is bitter; but when cooked with oils and other spices, it adds spice to dishes. Chinese and Indian cultures use turmeric for its medicinal benefits, it aids in many different medical conditions including jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.
Pro tip: because Turmeric has low bioavailability (it’s not easily absorbed in its natural state) heating the spice in oil (like coconut) and adding black pepper will help our bodies absorb it.
Lemongrass – is a popular herb in Asian and Indian cuisine. It’s citrus notes add freshness to any dish. To use lemongrass, make sure its flavors (which are inside the stalk) can be freed into your food. To do this, whack the stalks with the blunt side of a knife so the stalks can release their aromatic oils.
Cinnamon – is not a new spice for us, but we’ve definitely never added it to such a meaty, hearty dish! The moment we added cinnamon to our broth, the entire kitchen smelled of cinnamon and it just worked! Some dishes just pop with the addition of sweet to their heartiness.
Let’s add these spices to our low carb meatballs in coconut broth!
Looking for another meatball recipe? Try these meal prep low carb meatballs with cauliflower rice from Real Balanced. They’re full of protein, full of flavor, and can be ready in 30 minutes!

Meatballs in Coconut Broth

Macros per serving:
• 566 Calories
• 47.5g of Fat
• 24g of Protein
• 4g of Carbs

CourseDinner

CuisineAsian, Thai

Servings4 servings

Prep Time15 minutes

Cook Time20 minutes

Ingredients

Meatballs

1tbsp

coconut oil

1lb

grass fed ground beef

1/2

onion

4cloves

garlic

1/2cup

almond flour

2tbsp

almond milk

1tbsp

pink Himalayan sea salt

Coconut Broth

1cup

coconut milk

1cup

broth

Spices

2tsp

coriander seeds

1tsp

turmeric

1tsp

cinnamon

1tsp

crushed red pepper

1stalk

lemongrass

1inch

fresh ginger

lime zest

Instructions

On an oiled pan, cook garlic and onions until fragrant and translucent.

Meanwhile, combine almond flour and almond milk to create a paste.

Take your ground beef and add salt and your almond paste.

When your onions and garlic are done cooking, add them to the ground beef and using your hands, mix and squeeze to combine.

Begin creating your meatballs by taking a small handful of ground beef and giving it a good squeeze to eliminate air bubbles. Roll them in your hands gently creating uniformly sized balls about 2 inches in diameter. The smaller the meatballs, the faster they'll cook. Keep that in mind so they don't overcook and dry out.

Once your meatballs are assembled, use the same pan to brown the meatballs on both sides. Arrange the meatballs along the edge of the pan leaving the center empty.

While the meatballs are browning, add your spices into the empty center of the pan. The spices will begin to heat and denature, releasing their flavor into the pan. You'll see a sort of paste form in the oily center of the pan.

After the meatballs are browned on both sides, you can pour in the coconut milk and broth. Give it a good shake to disperse the spices.

Add in your lemongrass stalk (whacked with the blunt end of a knife to release its oils) and fresh ginger and let simmer for about 15 minutes.

Take one of the meatballs out and cut it in half to see if it's cooked throughout. If it is, you're set! If it's not, check on another again in about 3-5 minutes.

Serve with some coconut broth in a bowl and your favorite side dish!

Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!