Keto Korean Meatballs. So, these are kind of a combination of plain ole meatballs coupled with a spicy Korean BBQ sauce. The meatballs will stand alone but the addition of the BBQ sauce makes them to die for and all coming together to make a bunch of great lowcarb Keto Korean Meatballs. I pretty much always have the Korean BBQ Sauce in my fridge because I use so much of it dabbed on all kinds of things so at least for me these are easy easy easy and I bet they will be easy for you too. Try to remember a recipe is only a list of ingredients and directions to follow…or not…and to add to or subtract from the way you want a final product to taste.
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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- ⅔ Lb. 20% Ground Beef
- ⅔ Lb. Ground Pork
- ⅔ Lb. Ground Lamb
- 1 C Pork Rind Dust***
- 1 Egg
- ½ Medium Onion Minced
- ½ T Garlic Salt
- 2 t Salt
- ¾ t Pepper
- ⅓ C Finely Cut Green Onion Tops
- ¼ C Olive Oil
- ¼ C Minced Shallots
- 3 T Minced Cilantro
- 3 T Oyster Sauce
- 3 T Allulose*** (Or To Taste)
- 2 T Tamari
- 2 T Water
- 2 t Crushed Garlic***
- 2 t Powdered Ginger
- Pinch Red Pepper Flakes + More If Heat Is Wanted
- ¼ C Green Onion Tops (Garnish)
- ¼ C Minced Cilantro (Garnish)
- Have all ingredients at room temperature.
- Beat egg and add onions, salts & pepper.
- Sprinkle pork rind dust onto meats, add egg stuff and gently blend.
- Divide equally into 24-1½ oz meatballs.
- Sauté them 2-3 minutes per side on a medium heat in a large skillet.
- In small saucepan combine all ingredients and heat gently for about 5-8 minutes or until thickened just a little.
- It's now ready to serve with anything hot and if you want to use it as a dressing for a salad refrigerate for at least several hours.
- Plate meatballs and drizzle with sauce.
- Garnish with green onion tops and cilantro.
- 6 Servings
- 711 Calories, 34.2g Protein, 58.3g Fat, 3.9g Carbs, 0.6g Fiber, 2.9g Net Carbs
- All ingredients are included in nutritionals.