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low carb meatball recipe from

Pork Vindaloo Meatball Recipe – Low Carb and Gluten Free

  • Yield: 16 meatballs (4 servings) 1x


A low carb and gluten free meatball recipe inspired by the classic Goan dish Pork Vindaloo



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
  • 12 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


For the meatballs:

  1. 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:

  1. 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.


Approximate nutrition info per serving: 388 calories, 28g fat, 4g net carbs, 24g protein


  • Serving Size: 4 meatballs

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