Beef Burgundy Meatballs

Beef Burgundy Meatballs

Whether you need an appetizer for church or something to go with riced cauliflower or low-carb pasta, these meat balls are a wonderful way to enjoy a little bit of flavor quickly and easily. Having breading ready to go in the freezer makes this an easy item to prepare.

With the miniscule carb amounts, you can have seconds without the guilt.

Beef Burgundy Meatballs
1/2 lb ground beef
1 egg
1 tbsp thickenthin/not starch (or 1/2 tsp xanthan)
2 tsp finely chopped onion
1/4 tsp Worcestershire sauce*
1 tbsp red wine vinegar
salt and pepper
pork rind crumbs**
cooking oil

Combine all ingredients except pork rind crumbs. Mix well. Form into small balls (walnut-sized). Roll balls in pork rind crumbs. Fry in heated oil until golden. Serve hot with toothpicks.

Serving suggestion: These make a fantastic appetizer or can be served with riced cauliflower.

*Burgundy wine can be substituted for red wine vinegar. **Breading can be flavored for some extra oomph.
Nutritional Information for 1/6 of the recipe: Calories: 250, Carbohydrates: 0 g, Fiber: 0 g, Net Carbohydrates: 0 g, Protein: 11 g, Fat: 21 g

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  1. Sally Loomis says

    I love your suggestion! I am always on the hunt for easy “to take” recipes for various occasions. I just found a few good high protein recipes in Melanie Wildman’s new book, The Ultimate Protein Cookbook. Worth checking out! Very allergy friendly too!

  2. Finally tried this today & it was VERY good. But had a problem with the meatballs holding together. I finally gave up & turned it into hash – really good hash. 🙂 The meat mixture was very wet and – looking at the picture – I don’t think I got the pork rind crumbs small enough. I’m definitely going to try it again.

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