Keto crock-pot meatballs that taste just like a Krystal burger! Plus a tangy dipping sauce. Only 3.5 net carbs for 6 meatballs! Perfect for a keto Super Bowl party!
For the sake of nostalgia, and because I like finger foods, I made these keto crock-pot meatballs! They taste like a Krystal burger (or White Castle burger for those less fortunate). The sauce is tangy yet slightly sweet. Best of all, they’re only 3.5 net carbs for 6 meatballs!
These little keto crock-pot meatballs make a great snack, appetizer, or a simple weeknight meal. I made these in the crock pot but you could definitely use the Instant Pot (see below).
See more keto appetizers here!
Ingredients
- 1 lb ground beef
- 1 egg
- 1 tbsp yellow mustard
- 2 tbsp chopped dill pickles (not relish)
- 1 tbsp dried onion
- pinch pepper
- 1/2 tsp Worcestershire
- 1/2 cup low-sugar ketchup
- 4 tbsp yellow mustard
- 2 tbsp pickle juice
- 1 cup vegetable broth
- 1 tsp xanthan gum
Crock-Pot Instructions
- In a large bowl, add the beef, egg, mustard, pickles, onion, pepper, and Worcestershire. Use a wooden spoon to combine the mixture. Be careful not to overmix.
- Use a medium cookie scoop to make 24 one-ounce meatballs. Transfer the meatballs to the crock pot.
- In a medium bowl, whisk the ketchup, mustard, pickle juice, and vegetable broth and pour over the meatballs.
- Cook on high for 3 hours.
- Remove the meatballs from the crock pot and place in a bowl. Use a fine mesh sieve to strain the sauce from the crock pot liner into a small saucepan.
- Bring the sauce to a low boil and add the xanthan gum. Whisk until a thick and sticky consistency is reached, about 2 minutes.
- Pour most of the sauce over the meatballs, reserving some for dipping.
Instant Pot Instructions
To make in the Instant Pot: follow steps 1 through 3. Close the lid and seal the vent. Cook on high pressure for 10 minutes. Quick release the steam. Follow steps 5 through 7 to complete the sauce. You may use the sauté function on the IP in lieu of the stove.
FAQs
I used Heinz. It has 50% less sugar and salt.
Xanthan gum is a thickener and emulsifier that is added to many sauces, dressings, ice creams, and gluten-free baked goods. While it is a carbohydrate, it adds very few grams to the dish, making it very popular with those in the keto, low-carb, and gluten-free community.
That’s what happens from overmixing, which breaks down the proteins in the meat, making it dense and chewy. All you want to do is, gently combine the ingredients. Once they are mixed together, stop and move on to the next step.
How To Store Keto Crock-Pot Meatballs
Let the meatballs cool completely. Transfer them and the sauce to an airtight container and store in the fridge for up to 4 days. You can either reheat them in the microwave or on the stove over medium heat until they are warmed through. Be sure to stir them to ensure even heating. You can also freeze the meatballs for up to 3 months. Let them defrost in the fridge overnight before reheating.
Keto Hamburger Meatballs with Tangy Dipping Sauce
Ingredients
- 1 pound ground beef
- 1 egg
- 1 tablespoon yellow mustard
- 2 tablespoon chopped dill pickles not relish
- 1 tablespoon dried onion
- pinch pepper
- 1/2 teaspoon worcestershire
- 1/2 cup low sugar ketchup I used Heinz
- 4 tablespoons yellow mustard
- 2 tablespoon pickle juice
- 1 cup vegetable broth
- 1 teaspoon xanthan gum
Instructions
- In a large bowl, add the beef, egg, mustard, pickles, onion, pepper, and Worcestershire. Use a wooden spoon to combine the mixture. Be careful not to over mix.
- Use a medium cookie scoop to make 24 1 ounce meatballs. Transfer the meatballs to the crock-pot.
- In a medium bowl, whisk the ketchup, mustard, pickle juice, and vegetable broth and pour over the meatballs.
- Cook on high for 3 hours.
- Remove the meatballs from the crock-pot and place in a bowl. Use a fine mesh sieve to strain the sauce from the crock-pot liner into a small sauce pan.
- Bring the sauce to a low boil and add the xanthan gum. Whisk until a thick and sticky consistency is reached, about 2 minutes.
- Pour most of the sauce over the meatballs, reserving some for dipping.