Loaded Nacho Meatballs
A tasty low carb and gluten free meatball recipe inspired by my favorite snack - loaded nachos! Keto and Atkins friendly!
A tasty low carb and gluten free meatball recipe inspired by my favorite snack - loaded nachos! Keto and Atkins friendly!
- 1 egg
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp sour cream
- 1/2 cup sharp cheddar cheese shredded
- 1 tsp ground cumin
- 1/4 cup almond flour
- 1 lb. ground beef (80/20)
- 3 tbsp prepared salsa (sugar free)
- 1 tbsp pickled jalapenos chopped
- 1/4 cup prepared salsa (sugar free)
- 1/4 cup sharp cheddar cheese shredded
- 16 slices
- Carbohydrate 0.688162317708333 g
- Cholesterol 7.0224609375 mg
- Fat 2.97518932291667 g
- Fiber 0.233448954356213 g
- Protein 1.95362734375 g
- Saturated Fat 1.46367386197917 g
- Serving Size 1 1 meatball (10g)
- Sodium 48.1501510416667 mg
- Sugar 0.45471336335212 g
- Trans Fat 0.160963447916667 g
- Calories 37 calories
Step-by-step
- Combine all of the meatball ingredients in a medium bowl and mix thoroughly, Form into 16 meatballs.
- Saute in a large nonstick pan until golden brown and cooked through - about 3 - 4 minutes per side.
- Remove and set aside.
- Arrange the meatballs on an ovenproof dish.
- Top with about 1 tsp salsa, and 1 tsp shredded cheddar each.
- Place under the broiler for about one minute or until the cheese is melted.
- Remove from the oven, top each meatball with a dab of sour cream and a slice of pickled jalapeno.
The Heavy Lifter
Ground beef with an eighty-twenty lean-to-fat ratio supplies the structural integrity and moisture required to keep these sphere-shaped morsels from drying out during high-heat searing. Choosing a higher fat content ensures that rendered lipids baste the interior while the exterior develops a deep, caramelized crust in the pan. When you work ground meat, keeping it cold prevents the fat from smearing and keeps the texture tender rather than dense.
Fresh Versus Preserved Elements
Culinary tradition often relies on balancing the brightness of fresh produce with the concentrated pungency of cured or pickled items. Sharp cheddar cheese and fermented pickled jalapeños introduce distinct notes of acidity and salt that cut through the richness of the beef, whereas fresh spices like cumin provide earthy depth without adding moisture. Preserved salsas bring a controlled level of acidity that prevents the dish from tasting overly heavy, acting as a bridge between the dairy and the meat.
The Crucial Technique
Managing the broiler distance dictates whether the cheese melts evenly or burns before the meat underneath reheats. Position the ovenproof dish six inches below the heating element for precisely sixty seconds, watching closely until the dairy bubbles and turns golden at the edges. Overheating dairy causes proteins to tighten and release their oil, turning a smooth blanket of cheese into a greasy puddle.
