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Chorizo Meatballs Low Carb and Keto


I’m running behind with this week’s low carb Meatball Monday post, because we had a hectic weekend and I didn’t plan ahead like I should have by cooking for it last week.

In addition to a million other things, we had some friends over yesterday, which turned into an impromptu sleepover with one of my son’s playmates. We had a blast, and other than the usual skirmishes that result from two kids playing together for more than 15 minutes, things were relatively peaceful.

I did have to step in once this morning (Read: bring the hammer down), when things got a little heated between the two of them, but afterwards things settled down right away. What cracked me up though was that after “the incident”, I was busy getting ready to head out for ingredients for this recipe, and I realized that every time I walked through the main part of the house there would be sudden dead silence from my son’s room.

I was inadvertently doing what I’ve dubbed “the stomp,” which is a hard, fast walk that I use to intimidate, and let them know Mommy is on her way and she is NOT HAPPY.  Usually it’s to break up an argument or explain loudly for the 1,000,000,000,000th time how 2 kids jumping from the top bunk onto a mostly deflated air mattress is going to end badly – don’t do it again or little Johnny (names have been changed to protect the not so innocent) is going home right Now!   AND THIS TIME I MEAN IT!!!!!

 

 

I find that “the stomp” usually halts whatever is going on before I even get to the door, so that by the time I hurl it open with purpose, they are gaping open-mouthed in terror, which softens em up a bit so that whatever I say carries a little more weight. Anyway, it worked so well that the poor kids stopped whatever they were doing and got quiet as mice every time I got near the door, even though I was just running around grabbing my phone, list, purse, etc.

I’m not gonna lie, once I realized it, I may have gotten a little perverse pleasure from FEE FI FO FUM-ing around a little on purpose just to mess with them. Is that wrong? Tee hee. That’s mad parenting skillz right there.  Yer welcome.  Don’t worry too much though, I’m pretty sure they won’t be scarred for life, especially since they were back to arguing heartily by the time we got to the car.

Anyway, I’m writing this now in a few short moments of peace and harmony, and then I’m taking “little Johnny” home, and returning for a much anticipated glass of wine, while I watch some mindless television! But I digress…

Now, these meatballs. YOU. MUST. HAZ. THEM. Actually, do yourself a favor and make the whole shebang. The meatballs are fine on their own, but when you wrap them in cabbage leaves with lots of delicious taco fillings?? OM. NOM. NOM. Really good and a complete meal that the whole family will love.

 

 

In spite of the chorizo, I didn’t find these to be super spicy, but they have a kick from the added cayenne. If you don’t like spice, omit the cayenne and I think you’ll be ok. Even the kids liked these and my son isn’t really a fan of spicy foods, so that’s a good indicator that they are pretty mild.

If you’re planning to make the tacos and don’t feel like going the whole meatball route, you can also just saute this meat mixture and spoon it into the shells. Easy-peasy  and SUPAH fast!

 

Can’t get enough low carb and gluten free meatball recipes?  Try some of my other faves – the Carolina BBQ Meatballs, Low Carb Meatballs Parmigiana, Jalapeno Popper Meatballs, and Caprese Meatballs!

For more great recipes, download your copy of The Gluten Free Low Carber today!

Ingredients :

  • 1.5lbs ground beef (80/20)
  • 8 oz mexican chorizo (make sure it’s gluten free)
  • 1/3 cup almond flour
  • 2 eggs
  • 3 Tbsp cilantro, chopped
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cayenne
  • 2 Tbsp salsa (any sugar free brand will do)
  • oil for frying

Instructions :

  1. Combine all of the meatball mix in a large bowl.
  2. Form into about 30 one and a half inch meatballs.
  3. In a large, nonstick pan, heat some oil and saute the meatballs in batches until they are golden brown on all sides. Takes about 3 minutes per side.
  4. Remove and drain on a paper towel-lined plate.
  5. To make tacos, place three meatballs and whatever taco fixin’s you prefer in a large white cabbage leaf – fold and eat. Yum!

Written by Healthy Cat

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