Spicy, tangy, and full of zest - Low Carb Chili Lime Meatballs are the most suitable healthy and tasty meal for all those carb-watchers who do not want to compromise on their flavor expectations. Succulent minced meat is given an extra punch from the chili and a new flavor from the lime, thus they are …
Spicy, tangy, and full of zest – Low Carb Chili Lime Meatballs are the most suitable healthy and tasty meal for all those carb-watchers who do not want to compromise on their flavor expectations. Succulent minced meat is given an extra punch from the chili and a new flavor from the lime, thus they are not only good for meal prep but also the best choice for party platters or a regular dinner during the week. They are quick to prepare, delicious to eat, and 100% keto-friendly!
You can use beef that will make the meal rich or turkey/chicken for a lean choice. Pork will give you a juicy dish and extra flavor.
It is helpful in keeping it low on carbs and giving it some structure. Crushed pork rinds are also good for the keto follower.
Packs the dish with powerful, hot and smoky flavors. Either increase or decrease the quantity as per your personal spice tolerance.
The zest and juice of lime clean up and balance the spicy. It is essential to have fresh lime to make a nice effect.
Garlic fresh is the most effective way to make sure you do not lack the flavor. There is garlic powder if you do not have the raw ones.
It not only gives you an idea of being on the same page but is also a help to bond components. One is usually enough for 1 lb of meat.
Rises the dish with its warm and earthy flavor. Having a small amount helps in the concentration of the flavor.
It is okay not to have it, but the joyful finish with a fresh herbal feel is perfect with cilantro. The parsley leaves can also be used in place of cilantro or else just skip the garnish.
This not only gives moisture but also is the
Set the temperature of your oven to 400°F (200°C). Prepare a baking sheet using parchment or foil to lay the meatballs on it.
Take a big bowl and add all the meat, egg, almond flour, garlic, spices, lime, and herbs in it. Then stir the mixture with a spoon.
You can use hands or a spoon to mix the ingredients until they are evenly combined. The meat should not be overworked.
Mold the mixture into balls measuring 1 to 1.5 inches. Then, place them on the baking sheet maintaining some distance between them.
Bake for 15–20 minutes until the meatballs are browned and fully cooked (165°F inside).
Give them a crispy, golden finish by broiling for 2–3 minutes at the end.
You can serve them with some more lime and cilantro. You can eat them on their own or dip them into a dipping sauce!
| Nutrient | Amount per Serving |
| Calories | 210 |
| Protein | 18g |
| Total Fat | 14g |
| Saturated Fat | 3g |
| Carbohydrates | 3g |
| Fiber | 1g |
| Net Carbs | 2g |
| Sugar | 0g |
| Sodium | 300mg |
Only mix until just combined in order to preserve the tenderness of the meatballs and thus not spoil them.
Shape the balls ahead and put them into the refrigerator or the freezer for the forthcoming easy meal preparations.
Decide on ground chicken, pork, or beef according to your taste and fat desire.
Introduce red pepper flakes or chopped jalapeño for an extra hot kick.
Have a spicy cilantro lime crema or avocado dip with a low-carb diet for the heat factor.
At 375°F (190°C), cook for 10–12 minutes, pause at the halfway mark and gently toss the meatballs.
Brown and cook on both sides in olive oil over medium heat until meatballs are done.
Whether you prefer, you may greatly shred zucchini or spinach and mix it for a vitamin boost.
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