Mexican Meatballs
Mexican meatballs with tomato salsa are a perfect and tasty snack for a party or drink. You can give the balls a Mexican twist by adding cheddar and pieces of jalapeño. The salsa is super easy to make and fits perfectly with the spicy balls. A meatball with salsa contains only 1.5 grams of carbohydrates hence it’s an ideal snack if you follow a strict keto diet. Bon Appetite!
- 500 gr ground beef
- 1 tbsp almond flour
- 1 jalapeño pepper
- 85 gr grated cheddar
- 1 egg
- 1 clove garlic pressed
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp paprika powder
- 1/2 tsp salt
Salsa
- 400 gr peeled tomatoes
- 1 jalapeño pepper, finely chopped
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 tsp cumin
- 1 tsp salt
- a handful parsley, finely chopped
- lime juice to taste
Preheat the convection oven to 190 degrees. Cut the jalapeño pepper into small pieces on a large cutting board. Add the chopped pepper to a large bowl along with the remaining meatball ingredients.
Mix the ingredients well with your hands in the bowl. Form the minced meat into approx. 15 meatballs. Put the balls on a baking tray lined with parchment paper. Bake the balls for about 20 minutes in the preheated oven.
Make the salsa by adding all the salsa ingredients to a blender. Turn on the blender until the salsa has the desired consistency. Add the salsa toa bowl and put it covered in the fridge for a while.
Serve the meatballs with the salsa and sour cream and spring onion if desired. Enjoy your meal!
