Home / Recipes / Quick & Easy / Keto Corned Beef Meatballs and Gravy
Keto Corned Beef Meatballs and Gravy
How to Make It
Step 1
Chop cold, uncanned corned beef into small, chunky pieces. Add them to a food processor or powerful blender and pulse until you have a minced beef mixture. Transfer the ground corned beef to a large mixing bowl. Use your hands to mix the meat together along with THAWED cauliflower rice, onion powder, salt, mayonnaise, and ground pork rinds. For the pork rinds, you can also pulverize them into a fine crumb in a food processor or blender as well.
Step 2
Roll the corned beef mixture into meatballs that are in about 2 TB portions. You can use an actual tablespoon measure or #40 scoop to portion the meatballs. Once done, spread the avocado oil across the base of a large non-stick pan or skillet. Heat the pan over high heat. When the oil is hot, place the meatballs in the pan.
Step 3
Cook the meatballs for about 10 minutes, rotating them so they brown on all sides. Be patient and wait until the meatballs naturally release from the pan before rotating them. Use a pair of tongs to do so. Since corned beef has a large amount of fat in it, the meatballs will be delicate, so be gentle. Once the meatballs are cooked, set the pan aside to rest.
Step 4
While the meatballs rest, you can quickly make the gravy. Melt the butter in a wide pan over low heat. Add minced garlic to the butter and let it cook until it becomes lightly golden and fragrant. Don’t let the garlic brown too much. With the heat on the lowest setting, stir in the paleo flour. Let the flour sizzle and bubble in the butter until it turns into a soft, golden roux.
Step 5
Pour the chicken broth into the roux and stir until you have a thickened broth. Then, stir in the salt, pepper, onion powder, and heavy cream. Let the gravy bubble over the lowest heat on the stove until it thickens. Take the finished gravy off the stove and let it cool and thicken a little more. Serve 4 meatballs with a ¼ c gravy per serving.
Ingredients
- Corned beef – 12 ounce
- Cauliflower rice – 4 oz
- Onion powder – 0.25 teaspoon
- Salt – 0.25 teaspoon
- Mayonnaise – 2 tablespoon
- Fried pork skins – 1 ounce
- Avocado oil – 0.5 tablespoon
- Butter, unsalted – 4 tablespoon
- Garlic – 1 teaspoon, chopped
- Paleo Baking Flour – 4 tsp
- Chicken broth – 0.5 cup
- Salt – 0.25 teaspoon
- Black pepper – 0.25 teaspoon
- Onion powder – 0.25 teaspoon
- Cream Heavy Whipping – 4 fl oz
