If you think you’ve had a juicy meatball, I’m about to change your world. The secret ingredient? Avocado! It might sound unconventional, but trust me, adding finely cubed avocado to the ground beef mixture results in the most unbelievably tender and moist meatballs you’ll ever taste. We’re not stopping there; these beauties are infused with a zesty kick from Sriracha, fresh citrus, and ginger, then pan-seared and finished in a savory glaze that will have you coming back for more. If you fall in love with this avocado trick and aren’t avoiding dairy, you absolutely must try the White Cheddar and Sun Dried Tomato Avocado Stuffed Meatballs also on my site!
Ingredients
• FOR THE SAUCE
• ½ cup / 120 ml beef stock or bone broth
• 1 tablespoon / 15 ml Sriracha sauce, or more to taste
• 1 tablespoon / 15 ml fresh lime juice
• 1 tablespoon / 15 ml fresh orange juice
• ½ cup / 75g diced red onions
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• FOR THE MEATBALLS
• 2 pounds / 900g ground beef
• 1 small avocado, peeled, pitted, and cubed
• 3 cloves garlic, minced
• 1 tablespoon plus 1 teaspoon Sriracha sauce
• 1 tablespoon / 15 ml Worcestershire sauce
• 1 teaspoon grated orange zest
• 1 tablespoon / 15 ml fresh orange juice
• 1 teaspoon grated lime zest
• 1 tablespoon / 15 ml fresh lime juice
• 1 tablespoon dried minced onion
• 1 ½ teaspoons sea salt
• 1 teaspoon ground ginger
• 2 tablespoons / 30 ml avocado oil or olive oil
Instructions
1. Prepare the Sauce: In a small mixing bowl, whisk together all the sauce : beef stock, Sriracha, lime juice, orange juice, diced red onions, garlic powder, and sea salt. Set aside to allow the flavors to meld.
2. Mix the Meatballs: In a large bowl, gently combine the ground beef, cubed avocado, minced garlic, Sriracha, Worcestershire sauce, orange zest, orange juice, lime zest, lime juice, dried minced onion, salt, and ginger. Be careful not to overmix. Form the mixture into 20 meatballs, approximately 2 inches in diameter.
3. Preheat and Sear: Preheat your oven to 400°F (200°C). Heat the avocado or olive oil in a large, oven-safe skillet over medium heat. Once the oil is shimmering, carefully place the meatballs in the skillet in a single layer, working in batches if necessary to avoid overcrowding. Brown them on all sides.
4. Bake to Perfection: Transfer the browned meatballs to a rimmed baking sheet (or keep them in the oven-safe skillet), leaving the delicious drippings behind in the pan. Bake for 10 minutes, or until cooked through.
5. Simmer the Glaze: While the meatballs are baking, return the skillet with the drippings to the stove over medium-low heat. Pour in the prepared sauce. Use a spatula to scrape up any browned bits from the bottom of the pan—that’s pure flavor! Let the sauce simmer gently until it begins to thicken.
6. Toss and Serve: Remove the meatballs from the oven and carefully add them back into the skillet with the thickened sauce. Toss gently to coat each meatball in the glossy glaze. Serve immediately.
Nutritional Information
• PER SERVING
• CALORIES: 584
• FAT: 46.2g
• PROTEIN: 32.9g
• TOTAL CARBS: 7.9g
• FIBER: 2.5g
• NET CARBS: 5.4g
Pro Tips
• For the perfect sear, don’t turn the meatballs too soon. Once a brown crust forms, the meat will release itself from the pan. If you have to tug, it’s not ready to be turned.
• Use freshly squeezed orange juice. It avoids the added sugars found in many store-bought juices and provides a much brighter, fresher flavor.
• To make rolling easier, lightly oil your hands before forming the meatballs. This prevents the avocado-rich mixture from sticking and helps you create perfectly uniform shapes.
FAQ
Q: Why put avocado in meatballs
A: Avocado is the secret ingredient for incredibly moist and tender meatballs. The healthy fats in the finely cubed avocado melt as they cook, adding richness and moisture without the need for traditional binders like breadcrumbs, making them naturally gluten-free and keto-friendly.
Q: Are these avocado meatballs keto-friendly
A: Yes, this recipe is perfect for a keto or low-carb diet. With only 5.4g of net carbs per serving, these meatballs are a delicious and satisfying high-protein, high-fat meal option that fits easily into a ketogenic lifestyle.
Q: Can I make these meatballs ahead of time
A: Absolutely. You can prepare and roll the meatballs and store them in an airtight container in the refrigerator for up to 24 hours before cooking. You can also freeze the uncooked meatballs for up to 3 months for a quick future meal.
Q: What can I serve with these Sriracha glazed meatballs
A: These versatile meatballs pair well with many sides. For a low-carb or keto meal, serve them over cauliflower rice, zucchini noodles, or a fresh salad. They are also delicious with steamed jasmine rice or roasted broccoli to complement the savory glaze.
