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Aleppo Pepper Meatballs

The beauty of these very low Carb meatballs is in the spices. If you want smokier, add more Aleppo pepper flakes, more citrus bright, add more Sumac. It won’t affect the CHO.

Serve as part of a meze platter with Tzatziki, Hummus, Simple Tomato and Cucumber Salad, Pitas, Tortilla Chips (Gluten Free), Greek Salad and anything else you can think of.

Course Appetizer, Entertaining, Lunch, Main Course
Cuisine Mediterranean, Middle East
Keyword Aleppo Pepper, Cumin, Ground Chicken, Ground Turkey, Hellman's Real Mayonnaise, Paprika, Sumac

Ingredients

  • 1.3 lb. (500 gr) ground Turkey or chicken breast 0 CHO
  • 1 TBSP (11 gr) Rice breadcrumbs (17 CHO/20 GRAMS) 9.35 CHO
  • 1 egg beaten 0 CHO
  • 1 TBSP Hellman’s Real Mayonnaise 0 CHO
  • ½ TBSP dried Parsley 0 CHO
  • ½ tsp. Aleppo Pepper 0 CHO
  • ½ tsp. Sumac 0 CHO
  • ½ tsp Paprika 0 CHO
  • ½ tsp Cumin 0 CHO
  • ½ tsp. salt 0 CHO
  • ¼ tsp. pepper 0 CHO

TOTAL CHO 9.35 CHO

  • TOTAL WEIGHT 569 GRAMS
  • 9.35 CHO DIVIDED BY 569 GRAMS = .016 CHO/GRAM
  • 21 MEATBALLS (27 GR RAW) = .33 CHO/MEATBALL

Instructions

  1. Pre heat oven to 400.
  2. Line a large baking sheet with parchment.
  3. Mix all ingredients and using a 2 TBSP cookie scoop, form into 21 (27 gr) balls.
  4. These meatballs are really “wet”, so they are sort of plopped on the parchment.
  5. Adding a lot more crumbs would help with that, but we like low carb, and they are more moist with less crumbs.
  6. Cook on parchment paper lined sheet pan for 22 minutes.
  7. Meatballs can be refrigerated for a couple days and/or freeze very well.