Low Carb Slow Cooker Meatballs (Printable Version)
Tender low carb meatballs slow cooked with a tangy raspberry chili sauce for a flavorful meal.
# Ingredients Required:
→ Meatball mixture
01 -
454 g ground beef
02 -
454 g ground pork
03 -
1 large egg
04 -
60 ml mayonnaise
05 -
14 g crushed pork rinds
06 -
2 tbsp grated Parmesan cheese
07 -
1 tsp black pepper
08 -
1 tsp salt
→ Sauce
09 -
400 g chili sauce
10 -
340 g sugar-free raspberry or grape jam
# Guide to Cooking:
01 -
Set slow cooker to high, cover, and set aside. Preheat oven to 204°C. Lightly grease a sheet pan with olive oil.
02 -
Combine ground beef, ground pork, egg, mayonnaise, crushed pork rinds, Parmesan, black pepper, and salt in a bowl. Shape into 42 meatballs, approximately 43 g each. Arrange on the prepared sheet pan and bake for 12 to 15 minutes until lightly browned.
03 -
While meatballs bake, combine chili sauce and sugar-free jam in the slow cooker. Stir well. Optionally, add a dash of onion powder and garlic powder to enhance flavor.
04 -
Transfer baked meatballs to the slow cooker, stir gently to coat with sauce, cover, and cook on high for 2 to 3 hours or on low for 8 hours.
# Extra Suggestions:
01 -
For best results, use a combination of lean and regular ground beef. Serving over cauliflower rice or zucchini noodles complements the low-carb profile.