Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Side view of Keto Shepherd's Pie Meatballs over cauliflower puree

Keto Shepherd’s Pie Meatballs


  • Author: Mellissa Sevigny
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Description

These Keto Shepherd’s Pie Meatballs contain all of the comforting flavors of the classic shepherd’s pie, in a fun new low carb meatball format!


Ingredients

Scale

For the meatballs:

  • 1 pound ground beef (80/20)
  • 1 pound ground lamb
  • 1/2 cup super fine blanched almond flour
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon finely grated carrot
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil for frying

For the sauce:

  • 1 tablespoon tomato paste
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 1/4 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon xanthan gum

Instructions

To make the meatballs:

  1. Put all of the meatball ingredients (except for the oil) into a medium-sized bowl.  Mix well with your hands, and then form into 18 meatballs, about 2 inches in diameter. 
  2. Heat the oil in a large nonstick skillet over medium heat for about 2 minutes, or until the oil is shimmering.  
  3. Add the meatballs and cook for about 3 minutes, then turn over with tongs and cook for an additional 3 minutes, or until golden brown.  
  4. Remove the meatballs from the pan and set aside.  

To make the sauce:

  1. Add all of the sauce ingredients to the same skillet you cooked the meatballs in and stir well.
  2. Bring the sauce to a boil over high heat, then reduce the heat to medium and add the meatballs back to the pan and stir to coat in the sauce.  
  3. Simmer the sauce for 10 minutes, or until it has thickened and reduced by about one third, and the meatballs are cooked through.
  4. Serve hot, preferably over a serving of Keto Cheddar Leek Cauliflower Mash.
  5. Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. 

Notes

Approximate net carbs per serving = 3g. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Keto Meatball Recipes
  • Method: Stovetop
  • Cuisine: British

Nutrition

  • Serving Size: 3 meatballs + 3 T sauce
  • Calories: 391
  • Fat: 28g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 18g

Keywords: Keto Meatballs, Shepherd's Pie Meatballs, Meatballs

5 Tools to Achieve Keto Success 

How to get the results you want...easily!

free email bonus