Boom Boom Meatballs! – Spicy Italian Meatballs – Low Carb Keto Recipe

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▼ Please see the description below for ingredient amounts ▼

My Boom Boom Meatballs. I’ve taken my easy, low carb, Italian meatball recipe and transformed it into a wonderfully delicious, slightly spicy, totally awesome, finger food or appetizer delight. If you’re looking for a great low carb tailgate, party, or finger food recipe, look no further.
#ketorecipes #lowcarbrecipes #papag #meatballs

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Meatballs:
• 1 lb ground beef
• 1 lb Italian sausage
• 2/3 cup parmesan cheese
• 1/3 cup almond flour
• 1 egg, lightly beaten
• 1/2 Tbs minced garlic
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 Tbs onion powder
• 1 tsp garlic powder
• 1 tsp ground mustard powder
• 1 tsp Italian seasoning
• 1/4 tsp cayenne pepper
• 1/4 cup chopped fresh parsley
• 1 Tbs chopped fresh chives

Makes ~28 Meatballs
Each Meatball:
112 calories / 8.65g fat / 0.4g net carbs / 7.3g protein

Boom Boom Sauce:
• 1/2 cup water
• 1/2 cup reduced sodium soy sauce
• 1/2 cup brown sugar substitute
• 4 tsp granulated sugar substitute
• 1/4 cup apple cider vinegar
• 1 Tbs minced garlic
• 1 tsp crushed red pepper flakes
• 1/4 tsp xanthan gum

Makes ~1 cup
Per Serving (1 Tablespoon):
9 calories / 0g fat / 0.72g net carbs / .05g protein

1 Meatball with Sauce:
121 calories / 8.65g fat / 1.12g net carbs / 7.35g protein

UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.

All nutrition information provided is approximate. Please read and use your own labels for more precise information.

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Comments

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31 COMMENTS

  1. The sauce is amazing – of course – as are your other recipes. But the fun part, besides eating it, was serving the meatballs and sauce for a family gathering. There was much more served besides just that, but really, people did not believe I was telling the truth about the sauce being low carb! Fun. Thank you.

  2. I made these for dinner tonight. They are so good. I have not had sweet and spicy sauce in a long time. I think next time I make this I might cut back on the red flakes a little bit it was a little on the hot side for me and my sensitive mouth. It's a keeper and I will be making it again thank you papa G.

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