Keto Albondigas in Salsa Roja

Keto Albondigas Salsa Roja

These spicy Mexican meatballs make staying the course on a Keto diet easy and enjoyable. Mexican cuisine goes Keto with a short ingredient list that makes preparing the dish a breeze.

 

Ingredients

Macronutrients

per serving

Micronutrients

per serving

Step 1
Combine the spice blend and meat in a small bowl. Mix thoroughly. Form the meat balls, placing a cube of cheese inside. Set aside. Cut cabbage into one large wedge per serving. Cut the onions, peppers and avocados into wedges. Slice the olives.
Step 2
Add oil to the pan over medium heat. Add the meatballs, distributing clockwise around the pan starting at 12 o'clock. Sear on all side, turning with tongs or chopsticks. Once seared on all side, remove them from the pan in the order in which they were added to the pan.
Step 3

Add the onions and pepper. And place the cabbage wedges in direct contact with the bottom of the pan. Once the onions are translucent add the meatballs back to the pan. Add the salsa roja and the stock. Cover, reduce the heat to low, and simmer for about 4 to 5 minutes until the meatballs are fully cooked.

Step 4
Remove the pan from the cooktop. Place 2 spoonfuls of faux-rice (cauliflower) on the plate. Spoon the meatballs on top, then the veggies, and top with the sauce. Top with the shredded cheese, olive slices and distribute the avocado slices around the plate. Garnish with Mexican oregano and serve with low-carb flour tortillas. See Notes and Tips for product recommendations.
Notes and Tips
If you elect to serve with tortillas, we recommend Mission brand Carb Balance flour tortillas or H.E.B. brand, Carb Sense tortillas. Both about 4 net carbs per tortilla.

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