Korean Dumpling-Inspired Keto Meatballs
Looking for a low-carb recipe to add to your keto meal plan? This Korean, low-carb meatball recipe is sure to be one your whole family will love. Made with ground pork, fresh ginger, cabbage, and coconut aminos, these are the best meatballs for when you’re craving an Asian-fusion dinner.
No matter what flavor of meatball you’re making — Italian, Asian, Swedish, or another version — there should be minimal alterations required to lower the carb count. To transform your family favorite meatball recipe into a keto-approved version, try these tricks.
This should be the first (and sometimes, the only) step in transforming a classic meatball recipe into a keto version.
Typically, meatballs contain:
Every single ingredient on the above list is already low-carb, except the breadcrumbs. While some recipes suggest substituting almond flour, almond meal, and even crushed-up pork rinds for “regular” breadcrumbs, many homechefs have found this to be an unnecessary step. In the recipe below, you won’t use any breadcrumb substitute, as the eggs are enough to hold your mixture together.
Another thing you have to watch out for is hidden sugar(s) in packaged ingredients. For example, if you’re whipping up your favorite Italian meatballs, you’ll have to double-check the label on the jar of marinara sauce you use. Many brands add sugar to tomato sauce, alfredo, marinara, and other sauces, so be sure to to select a sugar-free product or create a homemade version.
The same can be said for packaged meat products — if you use Italian sausage, bacon, or other packaged products, be sure there is no sugar listed in the ingredients.
The below recipe is completely dairy-free, thanks to the coconut milk used to make the sauce. That being said, many meatball recipes call for some sort of cheese or heavy cream, so we thought it best to include this tip.
If you’re making a keto meatball recipe that calls for dairy, be sure to select the highest quality dairy you can find at the grocery store (and that you can reasonably afford). If you’re making an Italian meatball recipe, select full-fat, grass-fed mozzarella cheese or Parmesan cheese. If you’re making Swedish meatballs, select full-fat, grass-fed heavy cream to make the sauce.
If you’ve ever made meatballs before, you know that it can easily turn into quite an undertaking. One simple recipe suddenly transforms your kitchen into a war zone, with dishes all but spilling out over the sink. If this sounds like you and your household, try the following tricks:
These keto meatballs were inspired by Korean dumplings. While the wrappers used in dumplings are certainly not keto-friendly, the pork filling is. This recipe combines the typical ingredients used for the filling in pork dumplings, then combines gut-healthy bone broth and coconut milk to simmer the meatballs in a creamy, Asian-inspired sauce.
If you’re looking for more keto recipes to try, stay tuned for the release of brand new Kettle & Fire pre-packaged soups. New flavors like Spicy Mushroom and Cauliflower Bisque will soon be available to order.
Preheat your oven to 400 degrees Fahrenheit.
In a large bowl, prepare your meatball mixture. Combine ground pork, onion, coconut aminos, and sesame oil and mix. Let sit for five minutes.
While your meatball mixture rests, prepare your sauce. Whisk together coconut milk, chicken bone broth, coconut aminos, and fresh ginger in a pot over medium heat. Allow to cook for 5 minutes, then remove from heat.
Return to your meatball mixture. Add the cabbage, and mix again.
Heat a cast iron skillet over medium-high heat. Drizzle with olive oil.
Form your meatballs into small balls, roughly 1 to 1.5 inches in diameter. Place into the cast skillet. Sear for roughly 2 minutes, flip, then sear for another 2 minutes.
Turn off the burner, and pour the sauce mixture directly into the cast iron pan with the meatballs. Transfer the entire pan to the oven.
Cook the meatballs for an additional 15 minutes, until cooked thoroughly.
Serve.
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Korean Dumpling-Inspired Keto Meatballs
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