Low-Carb Meatballs In Smoked Paprika Sauce

You’ll love these delicious low-carb meatballs in a tasty smoked paprika sauce. They’ll be on your table in just 30 minutes.

Low-carb meatballs are a family favorite dinner here at my house. Usually, I serve them in a tomato sauce and sometimes covered in mozzarella cheese. Yum. But…even a family favorite can get a little old.

Does that ever happen to you? You keep serving up the same meal week after week and suddenly it’s not as big a family favorite as it used to be?

That’s why this week I wanted to try something completely new: pairing those low-carb meatballs with a completely different sauce. And that’s how this delicious, smoked paprika sauce was born.

The smoked paprika gives this sauce a deep, warm flavor with a subtle spicy hint. (It quickly became a new family favorite).

If you’re looking to add a fun, new, tasty spin to your meatball dinner, you’re going to love this recipe.

Ingredients You’ll Need To Make Low-Carb Meatballs In Smoked Paprika Sauce

You probably have all the ingredients right there in your kitchen.

For the meatball mix, you’ll need ground beef. (I had picked up grass-fed beef on sale!) And for flavor and spiciness: cauliflower rice, milk, eggs, onion, salt, garlic powder, oregano, and parsley.

And for the smoked paprika sauce: beef broth, tomato paste, garlic, parsley, sage, smoked paprika, and salt and pepper.

How To Make Low-Carb Meatballs In Smoked Paprika Sauce

*Free printable recipe card is available at the end of the post.

First, cauliflower! This is the secret ingredient that will keep our low-carb meatballs juicy.

First, steam a few cauliflower florets (about 5-7 florets).

Then, pulse your steamed cauliflower florets in your food processor until the cauliflower pieces are the size of rice. You’ll need one cup.

Add your cauliflower rice in a bowl with ground beef, milk, eggs, onion, salt, garlic powder, oregano, and parsley. Mix until combined.

Now you’re ready to roll each meatball. Not too tight. You want to lightly roll them between your hands to form a small ball that feels like it will hold together, but lightly so they will absorb the sauce.

Fry your meatballs in oil and brown them well on all sides over medium-low heat, turning carefully about 10 minutes.

Hmm. I know they’re not each perfectly round. No. Meatballs are kind of like snowflakes. No two meatballs are the same. 🙂

When you’re meatballs are cooked, transfer them to a bowl, cover, and set aside.

Now for the sauce.

Drain the oil from the pan. Add broth, garlic, and tomato paste. Stir over a medium heat scraping up the bits of beef off the bottom as you stir. Season with parsley, sage, smoked paprika, and salt and pepper. Simmer as the sauce thickens.

Return your meatballs back into the pan along with any juices from the bowl. Then cover and simmer in the delicious sauce.

Pro Tips And Recipe Notes

• Cook your meatballs in batches. You don’t want to crowd the pan. As your meatballs cook, they will start to give off moisture. If there is not enough room in the pan, they’ll steam instead of browning and getting a nice flavorful sear.
• You want to lightly roll your meatballs between your hands to form a small ball that feels like it will hold together, but lightly so they will absorb the sauce.
• Since I’m following a low-carb way of eating, I use the tomato paste to thicken the sauce. If you would like your sauce a little thicker, just whisk a tablespoon of gluten free flour in some cold water first (this is called slurry). Then whisk the slurry into your pan sauce. Stir until thickened, and you’re good to go.

Are these pictures making you hungry?

You’re going to love these beefy bites.

These low-carb meatballs in smoked paprika sauce are delicious for dinner with a salad and veggies. But I also can picture serving them as cocktail meatballs as an hors d’oeuvre at a party.

I can’t wait for you to try them. And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP!

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P.S. If you make this, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

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Low-Carb Meatballs In Smoked Paprika Sauce

You’ll love these delicious low-carb meatballs in a tasty smoked paprika sauce. They’ll be on your table in just 30 minutes.

Course Appetizer, Dinner

Cuisine American

Keyword 30 minute meal, gluten free meatballs, Hors d'oeuvre meatballs, keto meatballs, Low-Carb Meatballs, Smoked Paprika Sauce

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 233kcal

Author Barbara Bianchi

Ingredients

• 1 cup cauliflower (about 5-7 florets) steamed and minced
• 2 pounds ground beef
• 1/2 cup milk
• 2 eggs
• 2 tablespoons onion
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon parsley
• 1/2 teaspoon oregano
• For Sauce:
• 1 1/2 cups beef broth
• 6 ounces tomato paste
• 5 cloves of garlic
• 1 teaspoon parsley
• 1/2 teaspoon sage
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon smoked paprika

Instructions

• Steam 5-7 cauliflower florets until tender, about 4 minutes. Then pulse your steamed cauliflower florets in your food processor until the cauliflower pieces are the size of rice. You’ll need one cup.
• Add your cauliflower rice in a bowl with ground beef, milk, eggs, onion, salt, garlic powder, oregano, and parsley. Mix until combined.
• Now you’re ready to roll each meatball. Not too tight. You want to lightly roll them between your hands to form a small ball that feels like it will hold together, but lightly so they will absorb the sauce.
• Fry your meatballs in oil and brown them well on all sides over medium-low heat, turning carefully about 10 minutes.
• When you're meatballs are cooked, transfer them to a bowl, cover and set aside. Drain the oil from the pan.
• For Sauce:
  
• Add broth, garlic, and tomato paste. Stir over a medium heat scraping up the bits of beef off the bottom as you stir. Season with parsley, sage, smoked paprika, and salt and pepper. Simmer as the sauce thickens.
• Return your meatballs back into the pan along with any juice from the bowl. Then cover and simmer. Serve and enjoy.

Notes

• Cook your meatballs in batches. You don't want to crowd the pan. As your meatballs cook they will start to give off moisture. If there is not enough room in the pan they'll steam instead of browning and getting a nice flavory sear.
• You want to lightly roll your meatballs between your hands to form a small ball that feels like it will hold together, but lightly so they will absorb the sauce.
• Since I'm following a low-carb way of eating, I use the tomato paste to thicken the sauce. If you would like your sauce a little thicker, just whisk a tablespoon of gluten free flour in some cold water first (this is called slurry). Then whisk the slurry into your pan sauce. Stir until thickened, and you’re good to go.

Nutrition

Calories: 233kcal | Carbohydrates: 10.7g

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