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Carolina BBQ Meatballs (Low Carb & Gluten Free)

  • Yield: 16 meatballs 1x


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


  1. Start the sauce first so the flavors have time to develop while you are making the meatballs.

For the sauce

  1. Combine all ingredients in a small saucepan, stirring until smooth. Simmer on low heat for about 8 minutes.

For the meatballs

  1. 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.
  2. 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

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