Slow Cooker Low Carb Meatballs

This low carb slow cooker meatball recipe is perfect for busy weeknights when you want something hearty but easy to prep. The combination of ground beef and pork makes these meatballs juicy without adding extra carbs. Bringing them together in that tangy raspberry-chili sauce gives a sweet and spicy twist that keeps everyone coming back for more.

I first made these after wanting something comforting but on a low carb plan. They have since become a staple, especially on Sunday afternoons when I toss them in the slow cooker and relax while dinner cooks itself.

Ingredients

• Ground beef and pork: for moisture and taste mixing lean and regular lean varieties works best to avoid dry meatballs
• Egg: acts as a binder so the meatballs stay tender and hold their shape during cooking
• Mayonnaise: adds richness and helps keep the meat juicy especially important when using leaner cuts
• Crushed pork rinds: replace breadcrumbs to keep it low carb but still give that needed texture
• Parmesan cheese: offers a subtle nutty flavor enhancing the meat
• Black pepper and salt: season simply allowing the ground meat flavor to shine
• Chili sauce: delivers a tangy base for the meatballs to soak up its sweet and spicy notes
• Sugar free raspberry or grape jam: balances heat with sweetness making this sauce unique and allergy friendly
• Olive oil: for greasing the pan prevents sticking and adds a mild fruitiness to the meatballs as they roast

Instructions

Set Up Slow Cooker and Oven:

Set your slow cooker to high heat and cover with the lid. Preheat your oven to four hundred degrees Fahrenheit. Lightly grease a sheet pan with olive oil to avoid sticking and to add flavor during baking.

Prepare Meatball Mixture:

In a large bowl combine ground beef, ground pork, egg, mayonnaise, crushed pork rinds, parmesan cheese, black pepper, and salt. Mix thoroughly but gently to keep the mixture tender and juicy.

Shape and Bake Meatballs:

Form the mixture into forty two meatballs weighing about one and a half ounces each. Place them spaced out on the greased sheet pan. Bake in the preheated oven for twelve to fifteen minutes until they begin to brown but are not fully cooked through.

Mix Sauce Ingredients:

While the meatballs bake, combine the chili sauce and sugar free raspberry or grape jam in the slow cooker. Stir together until well blended. I like to add a little onion powder and garlic powder here for an extra layer of flavor but this is optional.

Combine and Slow Cook:

Once meatballs are partially baked, transfer them carefully into the slow cooker with the sauce. Stir gently so each meatball is coated. Cover and cook on high for two to three hours or low for about eight hours for maximum tenderness and flavor infusion.

My favorite part of this dish is the sauce. The sweet tartness of the raspberry jam with the heat from the chili sauce creates a flavor that surprises everyone. Making these meatballs reminds me of family dinners where everyone gathered around sharing stories and plates alike with laughter filling the room.

Storage Tips

Store leftover meatballs in an airtight container in the refrigerator for up to four days. The sauce keeps the meat moist even on reheating. For best texture reheat gently in a pan over low heat or in a slow cooker to prevent drying out.

Ingredient Swaps

If pork rinds are hard to find, crushed almonds or ground flaxseed could substitute for similar binding but will affect texture slightly. Feel free to swap out the chili sauce for a low sugar barbecue sauce for a different flavor profile that still works wonderfully with the raspberry jam.

Serving Ideas

Serve these meatballs over cauliflower rice or spiralized zucchini noodles for a filling low carb meal. They are also fantastic spooned over roasted sweet potatoes or even as a hearty low carb sandwich filling wrapped in large lettuce leaves.

This recipe balances ease and flavor perfectly making it a reliable go-to for busy evenings.

Frequently Asked Recipe Questions

→ What makes these meatballs low carb?

Using pork rinds instead of breadcrumbs and sugar-free jam in the sauce keeps the carbs low while maintaining texture and sweetness.

→ Can I use just ground beef or just pork?

Yes, though a mix of beef and pork adds extra flavor and moisture for tender meatballs.

→ Why bake the meatballs before slow cooking?

Baking helps set their shape and develop a slight crust, preventing them from breaking apart during slow cooking.

→ How does the raspberry chili sauce enhance the dish?

The sauce balances sweet and spicy notes, infusing the meatballs with rich, tangy flavor throughout slow cooking.

→ What side dishes go well with this meal?

Cauliflower rice or zucchini noodles complement the meatballs with light, fresh textures while keeping the meal low carb.

→ Can I adjust the spiciness of the sauce?

Yes, adding or reducing chili sauce or including spices like onion and garlic powder lets you customize the heat level.