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This appetizer will bring the party to your slow cooker. Serve this over riced cauliflower for a delicious meal. Look close…there’s a super secret ingredient in these BBQ meatballs.

 

Recipe Author: Carolyn Ketchum from her new Everday Ketogenic Kitchen Cookbook

Servings: Serves 12 (approx. 36 meatballs)
Prep Time: 20 minutes
Cook Time: 3 to 4 hours

USWM Shopping List: Ground Beef, Ground Pork, Pork Rinds, BBQ Sauce

 

BBQ meatballs

 

 

Ingredients

 

  • 1 lb 75% lean ground beef
  • 1 lb ground pork
  • 3/4 cup crushed pork rinds
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 Tbsp avocado oil, divided
  • 1 cup BBQ sauce
  • Chopped fresh parsley, for garnish (optional)

 

Directions

 

  1. In a large bowl, combine the ground beef, ground pork, pork rinds, eggs, garlic, salt, and pepper. Mix well and use your hands to form into 1-inch balls, about 36 total.
  2. In a large skillet over medium heat, heat 1 tablespoon of the avocado oil until shimmering. Add half of the meatballs and brown on all sides, about 4 minutes. Transfer the meatballs to a large slow cooker. Repeat with the remaining oil and meatballs.
  3. Pour the BBQ sauce over the meatballs and cook on low for 3 to 4 hours, until the meatballs reach an internal temperature of 165 degrees F. Serve with the sauce from the slow cooker and garnish with parsley, if desired.
  4. Store leftovers in the refrigerator for up to 3 days. The can be reheated in a saucepan on the stove or in the microwave.

 

Tip

 

Meatballs can be browned and then frozen after step 2. Keep these in a freezer bag or other airtight container for up to a month. Thaw thoroughly before proceeding to the slow cooker step.

 

 

BBQ meatballsCarolyn Ketchum’s new cookbook, The Everyday Ketogenic Kitchen is a treasure trove of inspirational ketogenic friendly recipes, tips and kitchen knowledge.

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