Low Carb Traditional Albondigas (Mexican Meatballs)

Savor the delightful flavors of Low Carb Traditional Albondigas (Mexican Meatballs), a comforting and wholesome twist on a classic dish. Made with a flavorful blend of ground beef, ground pork, fresh cilantro, and aromatics like garlic and onion, these tender meatballs are bound together with almond flour, keeping them keto-friendly without sacrificing authenticity. Simmered in a rich tomato-based broth infused with cumin, oregano, and chili powder, this dish is loaded with low-carb vegetables like zucchini, green beans, and carrots for a hearty yet healthy meal. Perfect for weeknight dinners or meal prep, this one-pot wonder is ready in just an hour and pairs beautifully with a squeeze of lime for a zesty finish. Whether you're embracing a keto lifestyle or simply seeking a nourishing Mexican-inspired soup, this albondigas recipe is a must-try!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound Ground beef
• 0.5 pound Ground pork
• 1 large Egg
• 0.25 cup Almond flour
• 0.25 cup Fresh cilantro, finely chopped
• 0.5 cup White onion, finely diced
• 2 Garlic cloves, minced
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Zucchini, chopped into bite-sized pieces
• 1 medium Carrot, chopped into bite-sized pieces
• 2 tablespoons Tomato paste
• 6 cups Chicken broth
• 14.5 ounces Diced tomatoes
• 1 cup Green beans, trimmed and cut in half
• 1 teaspoon Chili powder
• 1 tablespoon Olive oil
• 1 Fresh lime, cut into wedges (optional, for serving)

Directions

Step 1

In a large bowl, combine ground beef, ground pork, egg, almond flour, cilantro, onion, garlic, cumin, oregano, salt, and black pepper. Mix gently until well combined, being careful not to overmix.

Step 2

Shape the mixture into 1-inch meatballs and set aside.

Step 3

In a large soup pot, heat olive oil over medium heat. Add the chopped zucchini, carrot, and green beans, and sauté for 3-4 minutes until slightly softened. Remove the vegetables from the pot and set aside.

Step 4

In the same pot, add the chicken broth, diced tomatoes (with their liquid), and tomato paste. Stir to combine and bring the mixture to a simmer.

Step 5

Carefully drop the meatballs into the simmering broth, ensuring they do not overlap too closely. Allow them to cook undisturbed for about 10 minutes.

Step 6

Add the sautéed vegetables back to the pot along with the chili powder. Simmer everything together for another 15-20 minutes, until the meatballs are 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 hot, optionally garnishing with lime wedges for a bright, fresh flavor.

Nutrition Facts

Serving size	(3229.5g)

Amount per serving	% Daily Value*
Calories	2414.3

Total Fat 164.6g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 3.3g
Cholesterol 744.8mg	0%
Sodium 6859.3mg	0%
Total Carbohydrate 70.9g	0%
Dietary Fiber 25.0g	0%
Total Sugars 35.1g
Protein 179.7g	0%

Vitamin D 53.8IU	0%
Calcium 636.7mg	0%
Iron 23.8mg	0%
Potassium 4854.0mg	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: 59.6%

Protein: 28.9%

Carbs: 11.4%