I’m running behind with this week’s low carb Meatball Monday post, because we had a hectic weekend and I didn’t plan ahead like I should have by cooking for it last week.
In addition to a million other things, we had some friends over yesterday, which turned into an impromptu sleepover with one of my son’s playmates. We had a blast, and other than the usual skirmishes that result from two kids playing together for more than 15 minutes, things were relatively peaceful.
I did have to step in once this morning (Read: bring the hammer down), when things got a little heated between the two of them, but afterwards things settled down right away. What cracked me up though was that after “the incident”, I was busy getting ready to head out for ingredients for this recipe, and I realized that every time I walked through the main part of the house there would be sudden dead silence from my son’s room.
I was inadvertently doing what I’ve dubbed “the stomp,” which is a hard, fast walk that I use to intimidate, and let them know Mommy is on her way and she is NOT HAPPY. Usually it’s to break up an argument or explain loudly for the 1,000,000,000,000th time how 2 kids jumping from the top bunk onto a mostly deflated air mattress is going to end badly – don’t do it again or little Johnny (names have been changed to protect the not so innocent) is going home right Now! AND THIS TIME I MEAN IT!!!!!
I find that “the stomp” usually halts whatever is going on before I even get to the door, so that by the time I hurl it open with purpose, they are gaping open-mouthed in terror, which softens em up a bit so that whatever I say carries a little more weight. Anyway, it worked so well that the poor kids stopped whatever they were doing and got quiet as mice every time I got near the door, even though I was just running around grabbing my phone, list, purse, etc.
I’m not gonna lie, once I realized it, I may have gotten a little perverse pleasure from FEE FI FO FUM-ing around a little on purpose just to mess with them. Is that wrong? Tee hee. That’s mad parenting skillz right there. Yer welcome. Don’t worry too much though, I’m pretty sure they won’t be scarred for life, especially since they were back to arguing heartily by the time we got to the car.
Anyway, I’m writing this now in a few short moments of peace and harmony, and then I’m taking “little Johnny” home, and returning for a much anticipated glass of wine, while I watch some mindless television! But I digress…
Now, these meatballs. YOU. MUST. HAZ. THEM. Actually, do yourself a favor and make the whole shebang. The meatballs are fine on their own, but when you wrap them in cabbage leaves with lots of delicious taco fillings?? OM. NOM. NOM. Really good and a complete meal that the whole family will love.
In spite of the chorizo, I didn’t find these to be super spicy, but they have a kick from the added cayenne. If you don’t like spice, omit the cayenne and I think you’ll be ok. Even the kids liked these and my son isn’t really a fan of spicy foods, so that’s a good indicator that they are pretty mild.
If you’re planning to make the tacos and don’t feel like going the whole meatball route, you can also just saute this meat mixture and spoon it into the shells. Easy-peasy and SUPAH fast!
Spicy Chorizo Meatballs – Low Carb & Keto
- Yield: 30 meatballs 1x
Description
These low carb spicy chorizo meatballs wrapped in cabbage leaves make for a keto friendly dinner on the table STAT!
Ingredients
- 1.5lbs ground beef (80/20)
- 8 oz mexican chorizo (make sure it’s gluten free)
- 1/3 cup almond flour
- 2 eggs
- 3 Tbsp cilantro, chopped
- 1 tsp salt
- 1/4 tsp ground pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground cayenne
- 2 Tbsp salsa (any sugar free brand will do)
- oil for frying
Instructions
- Combine all of the meatball mix in a large bowl.
- Form into about 30 one and a half inch meatballs.
- In a large, nonstick pan, heat some oil and saute the meatballs in batches until they are golden brown on all sides. Takes about 3 minutes per side.
- Remove and drain on a paper towel-lined plate.
- To make tacos, place three meatballs and whatever taco fixin’s you prefer in a large white cabbage leaf – fold and eat. Yum!
Notes
Approximate nutrition information per naked meatball: 87 calories, 6g fat, .4g net carbs, 7g protein
Nutrition
- Serving Size: 3 meatballs
- Calories: 260
- Fat: 19g
- Carbohydrates: 1.3g net
- Protein: 20g
Can’t get enough low carb and gluten free meatball recipes? Try some of my other faves – the Carolina BBQ Meatballs, Low Carb Meatballs Parmigiana, Jalapeno Popper Meatballs, and Caprese Meatballs!
For more great recipes, download your copy of The Gluten Free Low Carber today!
Beate says
What do you mean by white cabbage? I am following your meal plan and that does not appear to be an item available from my local grocery store.
Mellissa Sevigny says
Just your average cabbage that is mostly white in color – as opposed to red cabbage that is purplish in color.
Jill says
I made this tonight, except it seemed too hot to turn the stove on, so I made the meatball mix into 1/2 pound patties and threw them on the grill! So good!!! My husband (who is very new to being a celiac, and missing bread) LOVED using a cabbage leaf as a bun! We’ll be making this again soon for sure!
Mellissa Sevigny says
Hooray! Glad it was a hit, especially with your hubby! :)
Rachel says
Om nom nom! These are excellent. Picky boyfriend liked them, so I am happy. Will definitely make them for the next potluck at work.
Jude says
Alright. These were for dinner and were so fulfilling. It was a restaurant-grade meal, yet so basic.
I don’t have a non-stick pan, so the first two batches I tried fell apart into crumble. I made my last batch in the oven at 400 for 15 minutes and they were awesome. Will freeze them for next time.
I made a batch of cream cheese mini-pepper poppers. Tried this on top of one. Yum. Used a huge piece of lettuce, meat, sour cream, and a popper inside. Triple yum. All in all, I say it’s a home run. Thanks!
Mellissa Sevigny says
Haven’t tried baking these Jude, thanks for letting us know that it works! Glad you liked them! :)
movita beaucoup says
I’m going to utilize stomping far more frequently in my repertoire of don’t-make-me-come-over-there-again maneuvers.
Nicely done, lady.
kelli says
Could you leave our the chorizo? maybe just use ground beef/turkey? We are not fans over here. Like at all.
Mellissa Sevigny says
Absolutely, but the flavor will be very different. Would still work great in the taco form though – enjoy!
Eric says
I bet this filling would be great, too, if you treated it like regular stuffed cabbage: Soften the cabbage leaves, apply dollop of meat mixture, Roll up and bake with a sauce (salsa and cheese?) poured over.
Carolyn says
Chorizo in meatballs. Totally love it! And “the stomp”…with three kids, I am quite a master at this, coming up the stairs to let them know I mean business!
Mellissa Sevigny says
Thanks Carolyn! I’m all over your Portobello Caesar Salad too!
Redeyedtreefr0g says
Oh my gosh, my husband bought Chorizo yesterday and its in the fridge RIGHT NOW!! I just had to text him and maybe he will stop on the way home and get some cabbage for the taco shells :) I hope so, that looks SO delicious.
We’re doing a ketogenic diet so I love that you post so many awesome things on this blog. Hooray!
Alicia S says
You never disappoint Mellissa! I’m drooling here! Definitely trying this recipe out sometime this week and I can’t wait. I’m hoping that my coworker makes them, she sent me the link on facebook.
Mellissa Sevigny says
Thanks Alicia – and if you can get a coworker to make them FOR you? Well that’s a win/win if I ever saw one! ;)