Pork is perfect for meatballs, especially when you are oven baking them like in this recipe of Keto Pork Meatballs with Halloumi.
I always prefer to oven bake my meatballs – yes, they don’t get crispy on the outside but they stay succulent and cook evenly. It also means you can have these Keto Pork Meatballs with delicious crispy Halloumi!
If you follow me on social media (facebook.com/aussieketoqueen) you probably already know how much I love halloumi, it appears in my recipes regularly. They way it gets crispy golden makes my mouth water just thinking about it.
Because we can’t use flour or breadcrumbs, Keto pork meatballs are a little risky to cook in a frying pan because they might fall apart. Another benefit of oven baking them is that you don’t have to turn them over so they can sit still and stay in one piece.
The key to getting the balls to form is to really massage the meat with your hands. This starts to warm up the natural fat content in these Keto Pork Meatballs, and so helps them stick together when rolling.
I also love lamb meatballs, like my Greek Lamb Keto Meatballs
Enjoy sprinkled with fresh parsley or basil and your favourite keto bread!
Keto Pork Meatballs with Halloumi
These easy baked meatballs are delicious paired with a rich tomato sauce and crispy halloumi.
Ingredients
- 180 grams halloumi
Meatballs
Sauce
- 1 tin chopped tomatoes
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon chilli powder or cayenne
Instructions
Preheat the oven to 200C / 392F and grease a deep casserole dish. Combine the sauce ingredients and pour into the casserole dish.
Line a baking tray with baking paper. With wet hands, combine the meatball ingredients in a large bowl, massaging the mixture until it is uniform and the spices have distributed through.
With wet hands, roll tablespoon size balls of the pork and place on the baking tray.
Bake both the sauce and the meatballs on separate racks in the oven for 15 - 20 minutes, until the pork is just cooked.
Put the meatballs into the sauce, then slice the halloumi into small rectangles. Scatter around the halloumi and grill on high for 3 - 4 minutes until golden.
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