Heat the sauce in the pan, scraping up the brown bits for a full flavored sauce. For a fresher tasting sauce, warm on the stove or in the microwave and pour over the meatballs. Garnish with parsley and serve or top with mozzarella cheese and place under the broiler to melt.
Preview
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This dish is actually great for freezing if you’re planning ahead. Simply keep the meatballs and sauce in an airtight container and it’ll stay fresh in the freezer for up to 3 months. When you’re ready to serve them, allow the meatballs to thaw in the fridge overnight, then place them back in the slow cooker on the warm setting until they
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Wash the paprika, remove the veins and seeds and cut it into pieces. (Reserve) In a small skillet, add the butter and when melted, add the meatballs and cook over medium heat, until they are completely golden brown. Then, place the meatballs, side by side at the bottom of the crockpot. In a small mixing bowl, add sweet and sour sauce
STEP 1: Make your keto meatballs. Place your fresh garlic, quartered onion, and sliced bacon into the bowl of your food processor. Pulse until finely chopped. Place the garlic, onion, and bacon into your food processor first. Add the ground meat, fresh or dried herbs, and fresh medium egg. Pulse until smooth.
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Directions. Freezer meal prep. Write the cooking instructions and date on 2 gallon sized freezer bags. Divide all ingredients evenly into two bags and freeze. In the Slow Cooker. Cook thawed or freshly made on low for 6 hours.
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With a few basic ingredients that you likely already have in your freezer and pantry, this recipe can be simmering in your slow cooker in record time. The savory meatballs cook in a sweet pineapple sauce that becomes a tangy topping over rice. It’s a combination that’s kid-friendly, while still being hearty enough for dad to enjoy! Slow
Slow Cooker Option: Pour 28-32 oz of your favorite keto friendly tomato based meatball sauce (or 1 jar of keto friendly marinara sauce + 14 oz. of your favorite salsa) into a slow cooker. Tuck each meatball into the sauce, making sure that they are submerged. Cover and cook on high for 4 hours or on low for 6 hours.
Add all ingredients to a large freezer ziploc bag. Place in freezer. Set in refrigerator the night before (optional, but it makes it easier to remove from the bag). Place in slow cooker and cook on high for 4 hours or low for 8 hours. Serve with rice.
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Roll the mixture into 1.5 inch balls. Place meatballs side by side in a single layer in the bottom of a greased crockpot. Add pineapple chunks (without juice) and red peppers. Prepare the sauce by whisking together sugar, apple cider vinegar, soy sauce, garlic powder, onion powder, ketchup, and red pepper flakes in a bowl.
Sweet and Sour Sauce. Whisk sauce ingredients together in a separate bowl and pour over meatballs. Mix cornstarch and water together and add to sauce. Cook on low in slow cooker for 8 hours. * If sauce is still a little runny when done (NOT consistency of gravy) add 1 more teaspoon of cornstarch mixed with ½ teaspoon of water.
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