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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 1/2 cups minced cauliflower
  • 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

  • Pulse your cauliflower florets in your food processor until the cauliflower pieces are the size of rice. You’ll need 1 1/2 cups of minced cauliflower.
  • 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