While much German food is incredibly high in carbs, this recipe has been adjusted to better fit a keto diet. German meatballs are very similar to Swedish meatballs with a few twists to the seasoning. These meatballs are delicious completely on their own or dressed up with some delicious cauliflower mash and gravy and are sure to please even the pickiest of keto diet go-ers!

You can make these meatball in large batches as well and freeze them for eating later. They make nice sandwiches wrapped in lettuce and topped with some Dijon mustard! Yum 🙂 You can also substitute the meats- I use mostly pork or sometimes pork and beef if I want to make large batches.

The key to getting the most flavor out of them is the “resting” period. Once you blend all the ingredients together, I let the bowl sit in the fridge for up to 2 hours sometimes which makes the meat super flavorful.

This tasty Keto Style German Meatballs and Creamy Cauliflower Mash is also a great dish served during the holidays. As a low carb options it is rich and delightful without packing on the pounds. The meatballs can also be served up as tasty appetizers; just grab some toothpicks and go!

Note- that we use almond flour in the recipe as we feel it gives it that additional richness, but you can also cashew flour or other substitutes.

GERMAN MEATBALLS AND CREAMY MASH

Category: Dinner Calorie Count: 674 Macronutrient ratio: Carb-induced calories—5% Protein: 29 grams Carbohydrates: 9 grams Total Fat: 56 grams

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Prep Time 5

Cook Time 10

Total Time 15

Servings 4 servings

Ingredients

German Meatballs

2 tablespoons ghee
1 onion chopped
2 cloves garlic minced
1 pound ground pork
1 egg
1/2 cup almond flour
1 tablespoon Dijon mustard
2 teaspoons caraway seeds
1 tablespoon dried marjoram
2 teaspoons Paprika
2 tablespoons parsley freshly chopped
pepper to taste
salt to taste

Cauliflower Mash

1 cauliflower
1/4 cup butter
salt to taste
pepper to taste

Optional

4 cups mixed greens
1/4 cup tartar sauce

Instructions

Start by making your meatballs. Heat a large pan over medium-high heat, greased with ghee. Add your onion and garlic, cooking until fragrant, roughly 3 minutes. Set aside.
In a large mixing bowl, add your meat, dry ingredients, and egg including the cooked onion and garlic, mixing until well combined, setting aside to let the flavors combine.
Meanwhile, make your cauliflower mash. Cut the cauliflower into medium-sized florets, steaming for roughly 10 minutes until tender but not overcooked. Remove from heat and place in a blender with 2 tablespoons butter and salt and pepper to taste, processing until smooth. Set aside.
While the cauliflower is cooking, use your hands to shape the mixing bowl full of meat into 20 medium-sized meatballs, laying them in a single layer on a plate to prepare for cooking. Grease the pan with the remaining butter, and once hot (medium-high heat), add the meatballs in a single layer, cooking 2 minutes on each side, turning until browned on all sides and cooked through. Remove from heat onto a separate plate.
Serve, garnished with parsley, atop the cauliflower mash. If so desired, add leafy greens or other accompaniments.