These low-carb, protein-rich meatballs are great for an appetizer, but even better as a freezer meal!
Meatballs are the perfect appetizer and, let’s be honest, a great freezer staple answering the question, ‘What are we having for dinner tonight?’
Meatballs in general are an amazing source of protein, but can be…well…boring. While I wanted to create a great tasting meatball, I wanted to avoid the high-sugar sauces accompanying many of our favorite meatball dishes as well as the high amount of bread crumbs during the prep process yielding an increase in carbs.
I experimented and ka-bam, the Cajun meatball was developed!
This recipe taste incredible and involves a very unique substitution – crushed Fiber One cereal! No food processor? No problem – crushing Fiber One is as easy as a Ziploc bag and a rolling pin (take out all that aggression!). The final change is the substation of the Panko bread crumbs to decrease the amount of carbs.
You will love these ‘spicy’ Cajun meatballs – double the batch and freeze for later use!
- 1 pound ground sirloin
- 1 teaspoon of Louisiana hot sauce
- 2 teaspoons of Cajun seasoning
- 1 tablespoon Worcestershire sauce
- ⅛ cup Panko bread crumbs, crushed
- ⅛ cup Fiber One cereal, crushed
- ¼ cup 2% milk
- 1 egg
- Preheat oven to 350 degrees.
- Coat baking sheet with non-stick cooking spray.
- In a large bowl, combine ground sirloin, hot sauce, Cajun seasoning, Worcestershire sauce, Panko bread crumbs, Fiber One, 2% milk, and egg.
- Using a tablespoon, scoop mixture and mold into meatballs.
- Place on baking sheet.
- Bake in oven for 30 to 40 minutes.