• Cooking Time: 7
  • Servings: 4
  • Preparation Time: 10


  • Meatballs:
  • 1 lb. ground pork
  • 1 tsp granulated sugar substitute (honey for Paleo)
  • 1 tsp paprika (smoked if you have it)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp celery salt
  • 1 egg
  • 1/4 cup almond flour
  • 1 Tbsp water
  • For the BBQ sauce:
  • 1/4 cup yellow mustard
  • 2 tsp Frank’s Hot Sauce
  • 1 Tbsp dried onion flakes
  • 3 Tbsp granulated sugar substitute (honey for Paleo)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp low sugar ketchup
  • salt and pepper to taste


  • Start the sauce first so the flavors have time to develop while you are making the meatballs.
  • For the sauce
  • Combine all ingredients in a small saucepan, stirring until smooth. Simmer on low heat for about 8 minutes.
  • For the meatballs
  • Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into 16 meatballs. In a large, nonstick saute pan, fry the meatballs over medium heat until golden on all sides and cooked through. About 3 – 4 minutes per side. Toss the meatballs gently in the sauce, then spread on a parchment lined baking sheet and broil (carefully!!) for 2 – 3 minutes.
  • Serve with low carb cole slaw for the authentic BBQ experience!


Approximate nutrition info per meatball: 92 calories, 7g fat, 1g net carbs, 6g protein

Categories: Appetizer  Brunch  Main Dish  Side Dish 

Author Credit: Mellissa Sevigny

Website Credit:

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