Meatballs are always good! In my pre-keto life, spaghetti and meatballs were a staple. And Swedish meatballs figure heavily in our Christmas Eve meal. It's easy to keto-fy a favorite meatball recipe. Generally speaking, everything stays the same but for a breadcrumb substitution. I've seen almond flour or crushed pork rinds as the common substitutions. I've never pulled the trigger on the pork rind front, so I will use a bit of almond flour in my meatballs.
Two winners that have recently joined our meal rotation are buffalo chicken meatballs and orange chicken meatballs. In both cases, I started with a recipe and then modified it to make it work for us. The original buffalo meatballs involved baking the meatballs for a while, dipping them in buffalo sauce, baking and dipping again (3 times total!) Too tedious for me. Yet, these are pretty darn delicious. So, I parbake the meatballs on a baking sheet. Drain them a little bit, then pile them into a casserole dish. Pour the buffalo sauce over and finish baking. Yum! Last time I served these with the Healthy Noodle mac 'n' cheese I've mentioned before. This turned out to be a very "butter-forward" meal, so I think next time something a little simpler like cauli-rice or spinach might be a better side.
The orange chicken meatballs were inspired by a failure. My daughter had found a keto orange chicken recipe which we tried. It involved coating chicken chunks in coconut flour, HWC and egg and then frying. It was messy and honestly, not very good. The sauce however was amazing! So, I decided to make chicken meatballs using a basic meatball approach and adding a bit of Asian-inspired seasoning (garlic and ginger, mainly). Once baked, coat with the orange sauce and serve with cauli-rice.
Great, yummy and easy options!
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