It’s been over a month since I posted a new low carb Meatball Monday recipe, and it’s been killing me because I made these beauties weeks ago and have been dying to share them!
I scored some ground bison when I picked up the ground chicken for these Yakitori Meatballs, and I knew I wanted to do something interesting with it, rather than just use it the same way I’d use ground beef.
Even though it’s not strictly gluten free, I thought it would be fun to experiment with some low carb beer braised meatballs, so I chose a Chocolate Stout to simmer these in. You can really choose any dark beer to make these with, a Porter would be great, and you can even go gluten free if even the small amount of gluten in the beer would bother you.
Alternatively you could replace the beer with red wine, or even just beef broth boosted with a little worcestershire sauce if you want. Any of those options would result in equally tasty meatballs – just a little different.
So why bother getting bison at all, when you could make these low carb meatballs just as tasty with ground beef? Bison is often hailed as the better red meat because it’s so much leaner than beef, but that’s really an issue for us on keto, since we know fat is where it’s at.
Bison brings more to the table than just it’s leanness though – it’s also primarily grass fed, and thanks to it’s healthier lifestyle it has much higher concentrations of vitamins and minerals than commercially bred beef. Also, what fat it does contain is significantly better for you than that found in the beef you’re getting from the grocery store (but if ground beef is what you have, definitely go for it!)
I just think it’s fun to mix it up every once in awhile and try something new! These tasty meatballs are the perfect way to ease your family into healthier eating, and your kids might get a kick out of knowing they are eating buffalo.
No worries on the alcohol either if you’re serving these to kids, as it all cooks out during the long simmer.
Notes: I tasted the gravy after about 10 minutes of simmering and found it a little bitter. After another 10-15 minutes though it had mellowed out and had a smooth, rich flavor that perfectly complemented the meatballs.
If you try yours and it’s bitter, don’t panic! Just cook it for a few more minutes until it smooths out. Stirring in a couple of tablespoons of butter at the end also balances it well (and adds back some of the fat you’re missing in the lean bison) so be sure to do that right before serving!
- 1 lb. ground bison
- 1 egg
- ⅓ cup almond flour
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- ½ tsp onion powder
- ½ tsp allspice
- ½ tsp cocoa powder
- 1 tsp Worcestershire sauce
- 1 Tbsp Avocado (or other) oil for frying
- 2 Tbsp butter
- 1 cup sliced onions
- ¼ tsp salt
- ⅛ tsp pepper
- 1 cup chocolate stout (or other beer, wine, or beef broth)
- 2 Tbsp granulated sugar substitute (Swerve, Splenda, Ideal, etc.)
- 2 Tbsp butter (to put in at the end)
- Combine all of the meatball ingredients except for the avocado oil in a medium bowl and mix thoroughly. Form into 15 meatballs. Heat the oil in a nonstick frying pan and cook the meatballs for 2-3 minutes per side or until browned on all sides. Remove the meatballs from the pan. Add the butter and onions to the same pan you cooked the meatballs in and cook for about 5 minutes until softened and just starting to brown. Season with salt and pepper, then pour in the stout (or other liquid) and sweetener. Add the meatballs in and stir well until coated.
- Cover and simmer for 20 -- 30 minutes. Remove the cover and simmer another 5-10 minutes or until the gravy has reduced a bit. Remove from the heat and stir in the 2 Tbsp butter until smooth. Serve hot garnished with parsley (optional) over Better Than Potatoes Cauliflower Puree if desired.
Can’t get enough delicious low carb meatball recipes???
Me either! Check out the Recipe Index for 0ver 40 more low carb meatball recipes here on IBIH!