This week, for our Meatball Mondays feature, we’re headed to South Carolina for some “cue”!
When I moved here to rural South Carolina from CT a few years ago, I wasn’t really a huge fan of the mustard based BBQ sauce that is popular around here. Over time it really grew on me though, and now I outright crave it’s tangy sweetness!
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Our local Piggly Wiggly fires up their huge BBQ trailer every Saturday morning, and sells ribs that are generously slathered with their famous mustard sauce. They sell out quick though, and the last time I tried to get some they had just sold the last rack – and it wasn’t even Noon yet! The happy customer who snagged them? My father in law Maurice, who waved the still steaming, foil-wrapped package in my face, cackling gleefully as he tore out of the parking lot. Did he share? Nope! But I wasn’t even mad about it, because I probably wouldn’t have shared either – they are just that good!
[pinterest text=”Carolina BBQ Meatballs (Low Carb and Gluten Free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/05/bbqballsfeaturedsmall.jpg”]
So (still dreaming of those delicious ribs I missed out on), when I was kicking around low carb recipe ideas for this week’s Meatball Monday’s post, this one was a no-brainer. It’s not difficult to execute, and doesn’t require a lot of fancy ingredients, which is a plus. I made them with ground pork since that’s traditional BBQ fare, but you could also use ground chicken or turkey with good results. I seasoned the meatballs with the spices you would find in a classic South Carolina dry rub, and the sauce has all of the flavors (or my low carb interpretation of them) of the typical Carolina mustard-based BBQ sauce.
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I’m not sure they are quite as satisfying as gnawing on some sticky, messy ribs, but they are definitely a close second – and take a lot less time to make!Print
The perfect meatball for Summer, these have all the flavors of classic South Carolina BBQ.
For the meatballs
- 1 lb. ground pork
- 1 tsp granulated sugar substitute (honey for Paleo)
- 1 tsp paprika (smoked if you have it)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/4 tsp celery salt
- 1 egg
- 1/4 cup almond flour
- 1 Tbsp water
For the BBQ sauce
- 1/4 cup yellow mustard
- 2 tsp Frank’s Hot Sauce
- 1 Tbsp dried onion flakes
- 3 Tbsp granulated sugar substitute (honey for Paleo)
- 2 Tbsp apple cider vinegar
- 2 Tbsp low sugar ketchup
- salt and pepper to taste
- Start the sauce first so the flavors have time to develop while you are making the meatballs.
For the sauce
- Combine all ingredients in a small saucepan, stirring until smooth. Simmer on low heat for about 8 minutes.
For the meatballs
- Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into 16 meatballs. In a large, nonstick saute pan, fry the meatballs over medium heat until golden on all sides and cooked through. About 3 – 4 minutes per side. Toss the meatballs gently in the sauce, then spread on a parchment lined baking sheet and broil (carefully!!) for 2 – 3 minutes.
- Serve with low carb cole slaw for the authentic BBQ experience!
Approximate nutrition info per meatball: 92 calories, 7g fat, 1g net carbs, 6g protein
- Serving Size: 4 meatballs
Serve alongside your favorite low carb cole slaw, with a big pile of napkins, and you are good to go! Sharing is optional. ;)
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Got any ideas for a low carb meatball makeover, or a dish you want to see re-interpreted as a low carb meatball? Please do leave your suggestions in the comments, and I’ll add them to my growing list!
Or, for more great recipes, download your copy of The Gluten Free Low Carber today!