Bring zesty, meaty flavors to your appetizer spread with this easy recipe that’s a perfect make-ahead option!
Finger foods are always the best choice for get-togethers. Whether it’s game day, movie night, or another family-focused event, everyone seems to relax a bit more when they can forget about formalities and eat with their hands.
When I was dining on zoodles and meatballs recently, I wondered why savory little balls of meat aren’t often included as an hors d’oeuvre choice. Enter this recipe for keto Crock-Pot meatballs with tangy dipping sauce!
It’s a great make-ahead for get-togethers—even my picky nieces and nephews love the bright tang of the briny, mustardy dipping sauce. And the meatballs themselves are hearty, savory, and layered with flavorful depth, making them an excellent complement for cocktails or mocktails.
The best part is that you can serve this dish directly from your Crock-Pot! After the meatballs are fully cooked and you’ve strained and thickened the sauce, return everything to the slow-cooker bowl. Set to “warm” to keep the dish above 140°F for safe serving for up to four hours—then refrigerate any leftovers promptly.
Three things to avoid for perfect keto meatballs
First off, don’t overdo it when you mix together the meatball ingredients. Overmixing can make them tough, so combine just until everything is evenly distributed for the tenderest texture.
Second, don’t eyeball the meatball portions. Using a cookie scoop or tablespoon ensures uniform-sized balls—which will all cook at the same rate, delivering juicier results and a prettier presentation.
Finally, don’t overcook your meatballs. Check for doneness at the minimum cooking time—and use a meat thermometer to be sure. Meatballs are ready when the center reaches an internal temperature of 165°F.
How do I store leftovers?
Let this dish cool slightly before storing, but don’t leave it at room temp for more than 2 hours. Store leftover meatballs and sauce together in an airtight container in the fridge for up to 4 days. You can also freeze leftovers for up to 3 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. Reheat in the microwave or on the stovetop until piping hot throughout. If the sauce thickens too much after chilling, stir in a splash of water or broth while reheating.
Similar recipes to try
Hungry for more dishes that cook up low and slow? Feed a crowd from your Crock-Pot with these recipes for Mexican Shredded Chicken and Healthy Pulled Pork. Make taco night a breeze with this recipe for Keto Crock-Pot Chicken Tacos. Elevate any special occasion with this slow-cooker Rosemary And Thyme Pot Roast.
Keto Crock-Pot Meatballs With Tangy Dipping Sauce
Ingredients
For The Meatballs:
- 1 pound ground beef
- 1 egg
- 1 tablespoon yellow mustard
- 2 tablespoons dill pickles chopped, not relish
- 1 tablespoon dried onion
- Pinch of pepper
- 1/2 teaspoon Worcestershire sauce
For The Dipping Sauce:
- 1/2 cup low-sugar ketchup
- 4 tablespoons yellow mustard
- 2 tablespoons pickle juice
- 1 cup vegetable broth
- 1 teaspoon xanthan gum
Instructions
Make The Meatballs:
- In a large bowl, combine the beef, egg, mustard, pickles, onion, pepper, and Worcestershire sauce. Mix gently with your hands or a wooden spoon until just combined—do not overmix, as that can make the meatballs tough.
- Use a medium cookie scoop or tablespoon to portion the mixture into 24 roughly 1-ounce meatballs. Roll into balls and place directly into the Crock-Pot.
Prepare The Sauce:
- In a medium bowl, whisk together the ketchup, mustard, pickle juice, and vegetable broth until smooth and fully combined.
Combine And Cook The Dish:
- Pour the sauce evenly over the meatballs in the Crock-Pot.
- Cover and cook on high for about 3 hours, until the meatballs are cooked through and tender.
Finish The Sauce:
- Use a slotted spoon to carefully remove the meatballs from the Crock-Pot and transfer them to a bowl or serving dish.
- Strain the sauce that's left in the Crock-Pot through a fine-mesh sieve into a saucepan, removing any solids.
- Bring the strained sauce to a gentle boil over medium heat. Sprinkle in the xanthan gum and whisk constantly until the sauce thickens and becomes sticky, about 2 minutes.
Serve The Dish:
- Pour most of the sauce over the meatballs, reserving some for dipping on the side. Serve warm.
Great recipe! Thanks
Thanks a lot Robin! Glad you liked it.