Keto Crock-Pot Meatballs With Tangy Dipping Sauce
Bring zesty, meaty flavors to your appetizer spread with this easy recipe that's a perfect make-ahead option!
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.
Nutrition
Calories: 347kcalCarbohydrates: 6gProtein: 22gFat: 24gSaturated Fat: 9gSodium: 735mgFiber: 0.2g
Tried this recipe?Let us know how it was!