Story Behind the Recipe
For years, Thanksgiving and holiday feasts at Emily’s house meant enjoying her grandmother’s famous stuffing, a dish that brought warmth and nostalgia to the table. When Emily adopted a keto lifestyle, she missed this beloved family tradition. Determined to keep the spirit of the holidays alive without breaking her diet, she set out to create a keto-friendly version of the stuffing. After experimenting with various ingredients and methods, she crafted Keto Stuffing Balls. These delicious, bite-sized morsels captured the essence of her grandmother’s recipe while being low in carbs. They quickly became a new tradition, loved by her family and friends, proving that with a bit of creativity, cherished dishes can be enjoyed in a healthier way.
Key Considerations
- Low-Carb Binders: Use almond flour and coconut flour to replace traditional breadcrumbs.
- Flavor: Incorporate plenty of herbs and spices to mimic the rich flavors of traditional stuffing.
- Texture: Ensure a balance of moisture and structure to keep the stuffing balls intact yet tender.
- Baking Time: Cook until golden brown to achieve the right texture.
Tips and Tricks
- Herbs: Fresh herbs can enhance the flavor, but dried herbs work well too.
- Binder: Eggs act as a binder, helping to keep the stuffing balls together.
- Consistent Size: Make the stuffing balls uniform in size to ensure even cooking.
- Don’t Overmix: Mix the ingredients until just combined to avoid a dense texture.
Ingredients
- For the Stuffing Balls:
- 1 lb ground sausage or ground turkey
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup chicken broth (low-sodium)
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
