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+ servings

Korean Meatballs | Low Carb, Keto-Friendly!

Course Main Dish
Keyword korean meatballs
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Servings 20 meatballs
Calories 73kcal




  • Crush up the pork rinds in a food processor or a zip top bag and pour into a large mixing bowl.
  • Add the marinade ingredients to a blender and blend until a you get a smooth liquid. Add a splash of water if needed.
  • Add the ground beef to the pork rind bowl and pour the marinade over top. Using your hands combine everything. Cover with plastic wrap and refrigerate for 4-24 hours.
  • Once the meat has marinated, drain off any excess marinade and make the meatballs using your hands or a 1 inch cookie scooper. You should get around 20 meatballs.
  • Heat a large cast iron skillet to medium-high heat and add in 1 tbsp coconut oil.
  • Place all the meatballs (or in batches if necessary) into the hot skillet and allow to brown on all sides until fully cooked through, about 10-12 minutes.
  • Once cooked, remove and enjoy immediately or allow to cool and then store in a sealable container up to 10 days.


Net Carbs: 0.8g


Calories: 73kcal | Carbohydrates: 0.8g | Protein: 4g | Fat: 5.8g