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Keto Firecracker Meatballs - Spicy, Saucy, And Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground meat: 1 lb ground chicken, turkey, or pork (85–93% lean works best)
  • Almond flour: 1/3 cup, finely ground
  • Egg: 1 large
  • Mayonnaise: 2 tablespoons (adds moisture and richness)
  • Green onion: 2 stalks, thinly sliced (plus extra for garnish)
  • Garlic: 2–3 cloves, minced
  • Ginger: 1 teaspoon, freshly grated or 1/2 teaspoon ground
  • Soy sauce or coconut aminos: 1 tablespoon
  • Salt and pepper: To taste
  • Avocado or olive oil: For baking sheet or skillet
  • For the firecracker sauce:
  • 1/3 cup mayonnaise (sugar-free)
  • 2 tablespoons sugar-free hot sauce (like Frank’s)
  • 1 tablespoon rice vinegar (unseasoned) or apple cider vinegar
  • 1–2 teaspoons erythritol, allulose, or monk fruit sweetener
  • 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
  • 1/4 teaspoon smoked paprika (optional, for depth)
  • For serving (optional): Cauliflower rice, shredded cabbage slaw, sesame seeds, lime wedges, fresh cilantro

Method
 

  1. Prep your oven and pan: Heat oven to 425°F (220°C). Line a rimmed baking sheet with parchment and lightly oil it. This helps the meatballs brown and release cleanly.
  2. Make the sauce: In a small bowl, whisk mayonnaise, hot sauce, vinegar, sweetener, red pepper flakes, and smoked paprika. Taste and adjust heat or sweetness. Set aside.
  3. Mix the meatballs: In a large bowl, combine ground meat, almond flour, egg, mayonnaise, green onion, garlic, ginger, soy sauce, salt, and pepper. Stir gently until just combined. Do not overmix.
  4. Shape: With damp hands or a small scoop, form 18–20 meatballs, about 1 to 1.25 inches wide. Arrange them evenly on the lined sheet.
  5. Bake: Cook for 12–15 minutes, until the centers reach 165°F (74°C) and the edges start to brown. If you like a deeper crust, broil for 1–2 minutes at the end.
  6. Sauce and toss: Transfer hot meatballs to a large bowl. Spoon over most of the firecracker sauce and toss gently to coat. Reserve a little for drizzling.
  7. Serve: Plate over warm cauliflower rice or crunchy slaw. Drizzle with remaining sauce and top with sliced green onions, sesame seeds, and a squeeze of lime.