These Southern-style meatballs offer a comforting, home-cooked experience without the heavy carbs. Made with lean ground beef and studded with tender instant rice, they provide substantial texture while keeping the glycemic impact low. The secret lies in the rich, velvety buttermilk gravy thickened with arrowroot, which coats the meatballs in a savory, tangy sauce. This dish is perfect for weeknight dinners when you crave something warm and satisfying but need to watch your sugar intake. It’s simple, wholesome, and brings a nostalgic flavor profile to the table that the whole family will enjoy.
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Meat Balls [Diabetic]
Description
These Southern-style meatballs offer a comforting, home-cooked experience without the heavy carbs. Made with lean ground beef and studded with tender instant rice, they provide substantial texture while keeping the glycemic impact low. The secret lies in the rich, velvety buttermilk gravy thickened with arrowroot, which coats the meatballs in a savory, tangy sauce. This dish is perfect for weeknight dinners when you crave something warm and satisfying but need to watch your sugar intake. It&# 226;ÂÂs simple, wholesome, and brings a nostalgic flavor profile to the table that the whole family will enjoy.Ingredients
Directions
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In a large bowl, combine the lean ground beef, prepared bread crumbs, salt, 1/2 cup of the buttermilk, and the instant rice. Mix thoroughly until just combined.
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Divide the mixture into 24 equal portions and shape each into a meatball, approximately 1 inch in diameter.
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Heat the diet margarine in a large skillet over medium heat. Add the meatballs and brown them on all sides, working in batches if necessary to avoid crowding.
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Once browned, return all meatballs to the skillet. Pour in 1 cup of water, cover the skillet tightly with a lid, and reduce heat to low.
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Simmer gently for about 30 minutes, or until the rice inside the meatballs is tender and the beef is fully cooked through.
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Carefully remove the cooked meatballs from the skillet and set them aside on a plate, keeping them warm.
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In a small bowl, whisk together the remaining 1 cup of buttermilk and the arrowroot powder until completely smooth and free of lumps.
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Pour the buttermilk-arrowroot mixture into the hot liquid remaining in the skillet. Stir constantly over medium heat.
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Continue stirring until the gravy thickens to a creamy consistency. Do not let the gravy boil vigorously, as this may break the emulsion.
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Gently return the meatballs to the skillet and coat them with the hot gravy. Heat through for 1-2 minutes.
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Serve the meatballs immediately, spooning plenty of the rich buttermilk gravy over the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 179.1kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 2.6g13%
- Cholesterol 38.8mg13%
- Sodium 4985.4mg208%
- Total Carbohydrate 12.4g5%
- Dietary Fiber 0.5g2%
- Sugars 2.5g
- Protein 16.6g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.
Substitutions: For a dairy-free version, substitute buttermilk with unsweetened almond milk mixed with a tablespoon of lemon juice or vinegar. Use olive oil instead of margarine.
Tip: Ensure the meatball mixture is not overmixed, as this can result in tough meatballs. Handle the mixture gently when shaping.
