I’m coming to you from Mr. Hungry’s old laptop today, because mine completely wigged out last night. The display just keeps flashing through different colored blank screens, and I’m pretty sure it’s toast.
So I’ll be spending time this week trying to find out if it’s salvageable or not, and recovering all of my files (hopefully).
Meanwhile, I’m SO relieved to have the photos of the last few recipes I prepared on my SD card where I can access them, or I’d really be in trouble!
You’re going to be glad too when you try these low carb Pork Vindaloo Meatballs! Even I was surprised at how much flavor these had!
If you’re not familiar with the term, Vindaloo is a dish from Goa, which is on India’s Western Coast. Traditionally the sauce is used to simmer pork or even chicken – but it worked perfectly to flavor these meatballs as well.
Spicy, tangy, and a little sweet, they are downright addicting! To manage the heat, you can reduce or increase the chili peppers.
[pinterest text=”Pork Vindaloo Meatballs – a low carb and gluten free recipe from ibreatheimhungry.com” layout=”horizontal” image=”https://www.ibreatheimhungry.com/wp-content/uploads/2013/10/vindalooballssmall-685×950.jpg”]
The ingredients list is a little longer than most of my recipes, but it’s SO WORTH taking the time to obtain some of these things for the sauce.
Cardamom pods are small green seeds that can be found in most grocery stores. The rest of the spices (turmeric, coriander, mustard powder, etc.) are widely available as well, and they will keep for a year so you’ll be able to use them in other recipes.
[pinterest text=”Pork Vindaloo Meatballs – a low carb and gluten free recipe from ibreatheimhungry.com” layout=”horizontal” image=”https://www.ibreatheimhungry.com/wp-content/uploads/2013/10/vindalooballssmall-685×950.jpg”]
PrintPork Vindaloo Meatball Recipe – Low Carb and Gluten Free
- Yield: 16 meatballs (4 servings) 1x
Description
A low carb and gluten free meatball recipe inspired by the classic Goan dish Pork Vindaloo
Ingredients
For the meatballs:
- 1lb ground pork
- 1 egg
- 1/4 cup almond flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/8 tsp ground cloves
For the Vindaloo Sauce:
- 2 Tbsp olive oil
- 1/3 cup onion, chopped
- 3 garlic cloves, minced
- 3 cardamom pods, lightly cracked
- 1 – 2 fresh chili peppers, chopped
- 1 Tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp mustard powder
- 1/8 tsp ground cloves
- 3 bay leaves
- 1 tsp granulated sugar substitute
- 1 Tbsp low sugar ketchup
- 1/2 cup water
- 2 Tbsp Apple Cider Vinegar
Instructions
For the meatballs:
- Combine all of the meatball ingredients and mix thoroughly. Form into 16 meatballs. Bake in a 375 degree (F) oven for 15 minutes.
For the sauce:
- While the meatballs are baking heat the olive oil in a medium saucepan. Add onions and garlic and cook for 2 – 3 minutes until soft. Add the cardamom, chili’s, cumin, coriander, salt, turmeric, ginger, cinnamon, mustard powder, bay leaves and cloves to the onions. Cook for about 2 minutes. Add the water, apple cider vinegar, ketchup and sweetener to the pan and bring to a boil. Reduce the heat and simmer for about 10 minutes. Remove the meatballs from the oven and add them to the sauce. Simmer the meatballs in the sauce, covered and over low heat for at least 30 minutes – or up to an hour. The longer they simmer, the more flavor they will take on from the sauce.
Notes
Approximate nutrition info per serving: 388 calories, 28g fat, 4g net carbs, 24g protein
Nutrition
- Serving Size: 4 meatballs
For more great low carb and gluten free meatball recipes, check out these IBIH Meatball Monday favorites:
Green Chicken Enchilada Meatballs
Guess what Peeps? For a limited time, I’m bundling my Amazon best-selling e-book The Gluten Free Low Carber with my first two issues of the IBIH ezine for only $9.99 – that’s a discount of over 50%!
You’ll get over 75 original recipes that can’t be found here on the blog for less than 15 cents each! And it’s some of my best work yet if I do say so! Need some low carb side dish recipes to complement your ham or turkey? Or some decadent low carb dessert recipes to WOW your guests??? I’VE GOT YOU COVERED!
JoKing says
This sounds amazing and after just trying vindaloo recently, this may become a staple menu item.
Nat says
HI there. Just wanted to let you know that these have been in our rotation for a couple years. I usually make a huge batch of meatballs and put them in the freezer. I’ll whip up a double batch of the sauce when i get home (sometimes the night before) and serve with veggies (cauliflower, broccoli, carrots, zucchini, etc…). Great for leftover lunches too. Thanks!
Lulu says
Hi! I’d like to try making this partway tomorrow, then simmer the meatballs in the sauce later in the week.
But it doesn’t look like there is much sauce made, just enough to coat the meatballs. Is that correct? If I wanted some to put over a side (eg. squash) would doubling the sauce be enough?
Thank you!
wintkat says
Looks yummy
Help a chili newbie
What type should I use for this recipe?
Thanks
Mellissa Sevigny says
Red thai chilis or cayenne peppers if you can find them – otherwise serranos will work in a pinch!
Kate says
Just made a batch of these for dinner tonight, wow, yummy and very spicy, going to need some creme fraiche with it to cool things down. Thanks for posting.
shannon says
i’m sad about your laptop: that would freak me out, and i’d be on the floor crying, so i think you’re doing quite well being able to be sane and post things and all.
and the meatballs! you say vindaloo, i say gimme. because, yes. i don’t eat Indian flavors nearly enough.
Mellissa Sevigny says
Thanks Shannon, it’s driving my CRAZY not to be able to get to my stuff! Can’t wait to get home and get it all sorted out. Meanwhile I’ve decided to just enjoy my vaca and forced semi-hiatus! ha ha!
Melanie says
Can’t wait to try this… but can’t think of what to serve it with. Ideas?
Helga says
Could you use regualr cardamon? And if so, how much. I love your recipes.
Mellissa Sevigny says
You could use ground – but I’m not sure how much. Maybe 1/4 tsp to start with, not more than 1/2 tsp. Enjoy!
Kalyn says
Hi Mellissa,
Sorry to hear about the computer! Just thought I would let you know that I tried to pin the image with text in this post and I kept getting an error (could not retrieve the image) from Pinterest. I was able to pin one of the other photos though.
Mellissa Sevigny says
Thanks for letting me know, I’ll go fix it!
Amy @ Elephant Eats says
Mmm, these look yummy! Love the spices in these babies :)