Meatballs are a great make-ahead lunch or dinner on the keto diet. But you won’t be using breadcrumbs to bind your meat mixture together. Instead, pick up some almond flour, which is low in carbs and works well in a variety baked dishes.
Nutrition info: 6 meatballs plus 1/2 cup of kale serving has 18 grams of protein, 24 grams of fat, 4 grams of carbs and 1 gram of fiber
- 1/4 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons plain, whole-fat yogurt
- 1 pound ground lamb
- 1/4 cup almond flour
- 1 egg, beaten
- 1 tablespoon medium-chain triglyceride (MCT) oil
- 1/4 cup flat leaf parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground allspice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil
- 1/4 cup low-sodium chicken broth
- 1/4 bunch lacinato kale, chopped
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon salt
- 2 tablespoons parmesan, grated for serving
1. Preheat oven to 350°.
2. Combine first 11 ingredients (through Worcestershire) in a medium bowl. Line a baking sheet with parchment paper and set aside.
3. Using a tablespoon, spoon out the lamb mixture and form into 1-inch balls, using clean hands. Transfer the meatballs to the baking sheet.
4. Heat the olive oil over medium-high heat in a large skillet. Working in batches, add the meatballs in an even layer and cook on each side for 5 minutes, or until evenly browned. Transfer to a baking dish and place in the oven for 10 minutes to finish cooking; reserve skillet.
5. Using the same skillet, heat the chicken broth and use a spatula to scrape up any browned meat bits from the pan. Add the kale, cover and heat over medium-high for about 8 minutes, until wilted. Sprinkle the kale with the pepper flakes, 1/8 teaspoon of salt and cook for 1 additional minute.
6. To serve, place 6 meatballs on a plate, along with 1/2 cup of the kale and sprinkle with about 1 teaspoon of parmesan. Serve while hot.