Low-Carb Cocktail Meatballs {Gluten-Free, Paleo & Whole30}

These Low-Carb Cocktail Meatballs with a BBQ Cranberry Glaze are an easy appetizer that can double as a meal when served with cauliflower rice, zucchini noodles, or spaghetti squash.

Ingredients

– Ground Beef – Full-Fat Canned Coconut Milk – Egg – Pork Rinds – Onion Powder – Dried Parsley – Garlic Powder – Celery Salt

The meatballs

In a large mixing bowl, mix together the egg, crushed pork rinds, onion powder, garlic powder, celery salt, salt, pepper, and coconut milk.

By adding all the ingredients except the beef first, this allows time for the pork rinds to soak up the milk and make the meatballs juicy!

The meatballs

The cocktail sauce

In a large Dutch oven or stockpot, add BBQ sauce, cranberry sauce, salt, Worcestershire sauce, and water to thin as needed.

Simmer the sauce. Then, blend with an immersion blender or transfer to a blender and blend until desired consistency.

The cocktail sauce

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