“Punchy in flavour with a creamy sauce to match, these indulgent meatballs are so low in carbs, I advise you whip up a cauliflower mash or cauli-rice to enjoy them over. As you will notice, I do not need breadcrumbs (and I don’t even need eggs) to bind my meatballs. I simply ensure I use a high fat beef mince and cold hands to form compact balls. They are first browned on the outside, then finished in the oven. Mine never fall apart! I had extra fun flavouring the mince and the creamy sauce with the all-important smoked paprika. Yum!” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Creamy Smoked Paprika Meatballs…
Indulging in a delicious and satisfying meal while adhering to the principles of the keto diet is still a possibility. These beef meatballs are seasoned with smoked paprika, complemented by a creamy paprika sauce.
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Smoked paprika, with its rich and smoky flavour, adds depth and complexity to the meaty morsels. To elevate the dish further, a creamy paprika sauce is served with them. This creamy sauce is so easy to make and the dish remains low in carbohydrates while high in fats.
So, if you’re on the keto diet and craving a scrumptious dish, look no further than these beef meatballs seasoned with smoked paprika, served with a creamy paprika sauce. Enjoy the flavours, relish the textures, and savour every bite guilt-free, knowing that you’re nourishing your body and tantalizing your taste buds in harmony.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Creamy Smoked Paprika Meatballs dish, as well as all the Dinner ideas on Fats of Life®.
Creamy Smoked Paprika Meatballs
Per serving
Ingredients
For the meatballs
- 500 g (17.6 oz) beef mince, 20% fat
- 1 tsp smoked paprika
- 1 tsp garlic powder
- salt and freshly ground black pepper
- 2 TB lard
For the sauce
- 1 banana shallot / small onion, peeled and finely sliced
- 1 tsp smoked paprika
- 1/2 lemon, juice only
- 200 g (7 oz) double cream
- 50 g (1.8 oz) crème fraiche
- ground white pepper
To finish
- pinch cayenne pepper
- generous handful parsley, finely chopped
- sea salt flakes
- freshly ground black pepper
Instructions
- Preheat the oven to 130°C (fan oven). This is 150°C for conventional ovens (or 300°F /gas mark 2).
- Place the beef mince, smoked paprika and garlic powder in a bowl. Season generously with salt and freshly ground black pepper. Mix well to combine. Use a dessert spoon to form 20 small, compact meatballs (approx. 25g / 0.9oz each). Set them aside on a plate.
- Melt the lard in a large non-stick pan and fry the meatballs in two batches until browned on the outside. Work gently with them, using a spoon to turn them over. Once browned, use a slotted spoon to set them aside on a baking tray lined with parchment paper. Once all the meatballs are beautifully caramelised on the outside, transfer the tray to the oven to gently finish cooking through. They will not need longer than 16-17 minutes to cook through without drying out.
- In the meantime, return the same pan to the heat. There should still be plenty of fat in the pan. Add the sliced shallot and smoked paprika and cook over moderate heat until the onions completely soften. Squeeze in the lemon juice (catch the pips!!) to deglaze the pan.
- Once the onions have softened and the lemon juice has cooked out (evaporated completely), reduce the heat to low and add the cream and crème fraiche, stirring well to combine. Allow the sauce to gently reduce and infuse. Do not be tempted to increase the heat too much, else it might split. Season with salt and ground white pepper.
- By this time, your meatballs should be sufficiently cooked through in the oven. Serve the meatballs with the sauce (in whichever way you fancy). I like to also pour the juices and fat from the meatball baking tray over the whole lot and top with a generous pinch of cayenne pepper (for a little kick!).
- Season with sea salt flakes and freshly ground black pepper. Garnish with freshly chopped parsley to add a fresh element. Delicious over cauliflower mash or cauli-rice.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 628Kcal / 2628kJ
Fat 55g
Carbohydrates 3.1g
Protein 31g
Allergens
Milk
See all the Dinner ideas on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx