Low Carb Enchilada Meatballs

Low Carb Enchilada Meatballs

Introduction:
Low Carb Enchilada Meatballs are a delicious and satisfying twist on traditional enchiladas. Packed with flavor and nutrition, this recipe is perfect for those following a low-carb or keto diet. These meatballs are easy to prepare and can be on the table in no time. In this article, we will provide you with a step-by-step guide, including preparation and cook times, serving suggestions, and the full nutritional values to help you stay on track with your dietary goals.

Preparation Time:
Prep time: 15 minutes

Cook Time:
Cook time: 30 minutes

Serving Size:
Yields approximately 4 servings

Ingredients:
For the Meatballs:

  • 1 pound ground beef (85% lean)
  • 1/2 cup almond flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced black olives
  • 1 large egg
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For the Enchilada Sauce:

  • 1 cup tomato sauce (unsweetened)
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For Topping:

  • 1 cup shredded cheddar cheese
  • Fresh cilantro, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the ground beef, almond flour, grated Parmesan cheese, chopped onion, diced red and green bell peppers, diced black olives, egg, chili powder, cumin, garlic powder, salt, and pepper. Combine the ingredients until well blended.
  3. Shape the mixture into meatballs, approximately 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
  4. Bake the meatballs in the preheated oven for 20-25 minutes or until they are cooked through and have a golden-brown crust.
  5. While the meatballs are baking, prepare the enchilada sauce. In a small saucepan, combine the tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Heat over low heat, stirring occasionally, until the sauce is heated through.
  6. Once the meatballs are done, remove them from the oven and transfer them to a large oven-safe dish.
  7. Pour the enchilada sauce over the meatballs and top them with shredded cheddar cheese.
  8. Return the dish to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
  9. Garnish the meatballs with fresh cilantro before serving.

Nutritional Information (per serving):

  • Calories: 420
  • Total Fat: 28g
  • Saturated Fat: 11g
  • Cholesterol: 141mg
  • Sodium: 610mg
  • Total Carbohydrates: 7g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Protein: 35g

*The nutritional values provided are approximate and may vary based on the specific brands of ingredients used.

Conclusion:
Low Carb Enchilada Meatballs are a fantastic option for a low-carb or keto-friendly meal that doesn’t skimp on flavor. With a prep time of just 15 minutes and a total cook time of 30 minutes, this recipe is perfect for busy weeknights or as a weekend treat. The meatballs are loaded with savory ingredients and smothered in a flavorful enchilada sauce, making them a hit with the whole family. Plus, with each serving containing only 7g of total carbohydrates and 35g of protein, you can enjoy this dish while staying true to your low-carb dietary goals. Give it a try, and savor the flavors of enchiladas in a whole new way!

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