Keto Cheddar Jalapeño Meatballs (Edit recipe)

Flavorful keto meatballs packed with jalapeno and cheddar. These make a fabulous low carb appetizer or main dish.

25 minutes

20 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	300
Fat:	20 g
Carbohydrates:	3 g
Protein:	30 g
Cholesterol:	93 g
Sodium:	534 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 8

Ingredients

1.5 lb Ground Beef
6 oz Sharp Cheddar Cheese, grated
.5 cup Pork Panko, or pork rind crumbs (can sub almond flour)
1 Egg, large
1 Jalapeño, large, diced
2 Tbsp Cilantro, chopped
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Salt
.5 tsp Ground Cumin
.5 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375F and line a large rimmed baking sheet with parchment paper.
In the bowl of a large food processor, combine all of the ingredients. Process on high until well combined, scraping down the sides of the processor as needed.
Alternatively, you can mix everything in a bowl by hand, really working the ingredients together to form a cohesive mixture.
Roll into 1 1/2 inch balls and place about 1 inch apart on the prepared baking sheet (you will get about 32 to 36 meatballs). Bake 20 minutes, until browned and cooked through.
Serve hot.