Keto Traditional Albondigas (Mexican Meatballs)

Savor the bold flavors of **Keto Traditional Albondigas (Mexican Meatballs)**, a low-carb take on the classic Mexican comfort dish. Juicy, perfectly seasoned meatballs made with a blend of ground beef, ground pork, almond flour, and fragrant spices are simmered in a robust tomato and beef broth alongside tender zucchini, carrots, and celery. This wholesome recipe swaps traditional rice for almond flour to keep it keto-friendly while maintaining the authentic taste you crave. Ready in just under an hour, this hearty and nourishing soup is perfect for busy weeknights or meal prep. Garnish with fresh cilantro for a burst of vibrant flavor, and serve piping hot for a satisfying bowl of keto-friendly Mexican goodness.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 lb ground beef
• 0.5 lb ground pork
• 0.25 cup almond flour
• 1 large egg
• 2 garlic cloves, minced
• 0.25 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 2 celery stalks, chopped
• 4 medium roma tomatoes, blended to a puree
• 6 cups beef broth
• 2 tbsp avocado oil or olive oil

Directions

Step 1

In a large mixing bowl, combine ground beef, ground pork, almond flour, egg, minced garlic, fresh cilantro, ground cumin, oregano, salt, and black pepper. Mix until all ingredients are evenly combined but do not overmix.

Step 2

Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Place them on a tray or plate and set aside.

Step 3

Heat 2 tablespoons of avocado oil or olive oil in a large pot over medium heat. Add the tomato puree and cook for 2-3 minutes to slightly thicken and enhance the flavor.

Step 4

Slowly pour in the beef broth, stirring to combine the puree with the liquid. Bring the mixture to a simmer.

Step 5

Add the diced zucchini, carrot, and chopped celery to the broth. Stir well and let simmer for 3-4 minutes.

Step 6

Carefully add the meatballs to the broth one at a time, ensuring they do not break apart. Let the meatballs gently simmer in the broth for 20 minutes, or until they are fully cooked through and the vegetables are tender.

Step 7

Taste the broth and adjust seasoning with additional salt and pepper, if needed.

Step 8

Serve the albondigas soup hot, optionally garnishing with additional chopped cilantro. Enjoy your keto-friendly, hearty Mexican meatball soup!

Nutrition Facts

Serving size	(2852.2g)

Amount per serving	% Daily Value*
Calories	2393.3

Total Fat 180.2g	0%
Saturated Fat 58.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 744.8mg	0%
Sodium 8497.8mg	0%
Total Carbohydrate 33.8g	0%
Dietary Fiber 13.2g	0%
Total Sugars 14.1g
Protein 170.1g	0%

Vitamin D 53.8IU	0%
Calcium 475.7mg	0%
Iron 18.4mg	0%
Potassium 3576.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 27.9%

Carbs: 5.5%