Cranberry Barbecue Meatballs Recipe - Low Carb & Healthy
Low carb recipe for Cranberry Barbecue Meatballs which belongs to the Appetizers and Snack recipe category.
- 2 pounds (1 kg) ground turkey
- 2 eggs
- 4 scallions, minced
- 2 tablespoons (28 ml) soy sauce
- teaspoon orange extract
- teaspoon pepper
- 1 teaspoon Splenda
- cup (60 ml) oil
- 1 cup (240 ml) low-carb barbecue sauce (your choice from the Sauces and
- Seasonings chapter, or purchased)
- 1 cup (110 g) cranberries (These are strictly seasonal, but they freeze
- cup (6 g) Splenda
In a big mixing bowl, combine the turkey, eggs, and scallions.
In another bowl, mix together the soy sauce, orange extract, pepper, and 1 teaspoon Splenda and pour into the bowl with the turkey.
Now use clean hands to smoosh it all together until it's very well blended.
Make 1-inch (2.
5-cm) meatballs from the mixture.
Heat half the oil in a big, heavy skillet over medium heat.
Brown the meatballs in a few batches, adding the rest of the oil as needed.
Transfer the browned meatballs to your slow cooker.
In a blender or food processor with an S-blade, combine the barbecue sauce, cranberries, and cup (6 g) Splenda.
Run it until the berries are pureed.
Pour this mixture over the meatballs.
Cover the slow cooker, set to low, and let it cook for 5 to 6 hours.
Serve hot from the slow cooker with toothpicks for spearing!
Each with 4 g protein, 1 g carbohydrate, trace dietary fiber, 1 g usable carbs.