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Keto Creamy Meatballs Recipe with Fried Cabbage [Paleo, AIP]

This keto creamy meatballs recipe is amazingly delicious. Plus, you can serve these to your entire family – they can be Paleo or on AIP (autoimmune protocol) and still enjoy tantalizing keto meatballs.

And most people won’t even realize just how healthy of a meal this even is!

Of course, you can also double this recipe to make a bigger batch for the whole family or for a dinner party.

Keto Creamy Meatballs Recipe with Fried Cabbage

Keto Fried Cabbage Recipe

Here’s the fried cabbage, which is really easy to make. Just add coconut oil into a frying pan and then fry the shredded cabbage until it’s softened to your liking and then season with salt and/or pepper.

If you like your cabbage really soft, then add 1/4 cup of water into the frying pan and place a lid over it for 10 minutes. This will steam the cabbage and soften it.

Keto Creamy Meatballs Recipe

The meatballs are a touch more involved to make. You’ll need to make the meatballs and then the creamy sauce and then add the meatballs to the sauce for a bit.

To serve…

You can either plate this dish in one large bowl for the family to share, or divide the cabbage onto separate plates and serve the meatballs on top.

Creamy meatballs are actually a pretty common dish in Sweden. These Swedish meatballs are made using soured cream, so could be an option for those who do include dairy in their diet.

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Keto Creamy Meatballs Recipe with Fried Cabbage [Paleo, AIP]

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Dinner
• Cuisine: American

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Ingredients

For the meatballs:

• 12 oz (340 g) ground beef (or ground turkey or ground chicken or ground lamb)
• 2 Tablespoons (20 g) garlic powder
• 1 egg, whisked
• 2 teaspoons (10 g) salt
• 1/2 teaspoon (1 g) black pepper [omit for AIP]
• 4 Tablespoons (60 ml) coconut oil to cook with

For the sauce:

• 1/2 medium onion, finely sliced
• 8 cherry tomatoes, finely diced [use beets for AIP]
• 2 Tablespoons (2 g) cilantro, chopped
• 3 cloves of garlic, minced or finely diced
• 2 Tablespoons (30 ml) coconut oil (if needed)
• 1/2 cup (120 ml) coconut cream (from the top of a refrigerated can of coconut milk)
• Salt and pepper to taste [omit pepper for AIP]

For the fried cabbage:

• 1/2 small head of cabbage, finely shredded
• 2 Tablespoons (30 ml) coconut oil
• Salt and pepper to taste [omit pepper for AIP]

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Instructions

1. Combine all of the ingredients for the meatballs and shape them into 1-inch balls.
2. Add the 4 Tablespoons of coconut oil to a very deep pan/pot on high heat and liberally brown the meatballs on all sides. Place on a plate to rest.
3. In the very same pot, melt the 2 Tablespoons coconut oil (if additional oil is needed), add the onions and fry until slightly browned. Add in all the other sauce ingredients except for the coconut cream.
4. Cook for 5 minutes and then add the cream. Cook until the cream is bubbling and return the meatballs to the sauce. Cover and let simmer for 15 minutes.
5. When meatballs are 5 minutes away from being done, melt 2 Tablespoons of coconut oil in a large hot pan, throw in the cabbage and fry until the cabbage has softened. Season to your preferred taste.
6. Serve the fried cabbage alongside the meatballs in sauce.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 9 g

Nutrition

• Calories: 740
• Sugar: 2 g
• Fat: 61 g
• Carbohydrates: 13 g
• Fiber: 4 g
• Protein: 39 g