Meatballs are a popular party appetizer for a number of reasons. They are generally easy to prepare, portion, store and serve - and most people really enjoy them. You can make them ahead of time and freeze them until needed and you can keep them warm in a chafing dish.

We have a collection of ten diabetic-friendly and low-carb meatball appetizer recipes that would be perfect for your next party or get-together. Tastes include sweet, spicy and savory and are made with beef, turkey or pork.

Recipes include fan-favorites like Buffalo-Style Meatballs, classic Swedish Meatballs, seasonal-themed Meatballs with Cranberry Dipping Sauce, stylish Italian-Style Turkey Meatball Skewers and many more. Enjoy your appetizers - and your party!

Chipotle Albondigas Meatballs

Chipotle Albondigas Meatballs - Low Carb Recipes - DiabeticGourmet.com

Yield: Makes 12 servings, 1 per serving

Ingredients

  • 1 pound Ground Beef
  • 1/4 cup soft whole wheat bread crumbs
  • 1 large egg, slightly beaten
  • 4 tablespoons chopped fresh cilantro, divided
  • 2 tablespoons water
  • 1 teaspoon ground chipotle chili powder, divided
  • 1/2 teaspoon salt
  • 1 can (15 ounces) tomato sauce
  • Chopped fresh cilantro (optional)

Directions

  1. Combine Ground Beef, bread crumbs, egg, 2 tablespoons cilantro, 1/2 teaspoon chipotle chili powder and 1/2 teaspoon salt in large bowl, mixing lightly but thoroughly. Shape into 24 one-inch meatballs. Heat large nonstick skillet over medium heat until hot. Place meatballs in skillet; cook 8 minutes or until browned on all sides.
  2. Add tomato sauce, remaining 2 tablespoons cilantro and remaining 1/2 teaspoon chipotle chili powder; bring to a boil. Reduce heat; cover and simmer 8 to 10 minutes, stirring once.
  3. Serve meatballs on skewers or on platter with toothpicks. Sprinkle with cilantro, if desired.

Nutrition information Per Serving:
95 calories
5 g fat
2 g saturated fat
2 g monounsaturated fat
41 mg cholesterol
324 mg sodium
3 g carbohydrate
0.7 g fiber
9 g protein

Mini Meatball Appetizers with Apricot Dip

Mini Meatball Appetizers with Apricot Dip

Yield: 36 mini meatballs, 1 per serving

Ingredients

  • 1 pound Ground Beef (96% lean)
  • 1/4 cup seasoned dry bread crumbs
  • 2 egg whites or 1 egg, beaten
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Dip:

  • 3/4 cup apricot preserves
  • 3/4 cup barbecue sauce
  • 2 tablespoons Dijon-style mustard

Directions

  1. Heat oven to 400F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 15 to 17 minutes.
  2. Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
  3. Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).
  4. To keep meatballs warm, place in 2-1/2-quart slow cooker set on LOW. Keep covered to maintain heat. Meatballs can be held up to 2-1/2 hours, stirring occasionally.

Nutrition information Per Serving:
45 calories; 1 g fat
0 g saturated fat
0 g monounsaturated fat
7 mg cholesterol
126 mg sodium
7 g carbohydrate
0.1 g fiber
3 g protein

Spicy Cajun Meatballs

Spicy Cajun Meatballs recipe - Diabetic Gourmet Magazine Low Carb

Yield: 24 mini meatballs, 1 per serving

Ingredients

  • 1 pound 95% lean Ground Beef
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped green or red bell pepper
  • 1 clove garlic, minced
  • 1-1/2 cups cooked white rice
  • 1 large egg, lightly beaten
  • 1 tablespoon Cajun seasoning
  • Hot pepper sauce

Directions

  1. Heat oil in nonstick skillet over medium heat. Add onion, celery, bell pepper and garlic. Cook 4 to 7 minutes or until vegetables are tender and begin to brown, stirring occasionally. Transfer vegetables to large bowl; let cool 5 minutes.
  2. Preheat oven to 400F. Combine Ground Beef, vegetables, rice, egg and Cajun seasoning in large bowl, mixing lightly but thoroughly. Shape into 24 (1-1/2 inch) meatballs.
  3. Place meatballs on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 16 to 19 minutes or until 160F. Serve with hot sauce, as desired.

Nutrition information Per Serving:
45 calories
2 g fat
1 g saturated fat
1 g monounsaturated fat
19 mg cholesterol
82 mg sodium
3 g carbohydrate
0.1 g fiber
4 g protein

Meatballs with Cranberry Barbecue Sauce

Appetizer Meatballs with Cranberry Barbecue Sauce recipe - Diabetic Gourmet Magazine Low Carb

Yield: 24 mini meatballs, 1 per serving.

Ingredients

  • 1/2 pound ground beef Brisket
  • 1/4 pound ground beef Ribeye Steak Boneless
  • 1/4 pound Ground Beef (95% lean)
  • 1 cup seasoned stuffing mix
  • 1 egg, beaten
  • 3 tablespoons water
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Cranberry Barbecue Sauce:

  • 2 teaspoons vegetable oil
  • 1/2 cup chopped white onion
  • 1 tablespoon minced garlic
  • 2-1/2 cups fresh cranberries
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/3 cup ketchup
  • 1/4 cup light brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons molasses
  • 1/2 teaspoon ground red pepper
  • Salt

Directions

  1. Preheat oven to 400F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twenty-four 1-1/2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400F oven 13 to 15 minutes until 160F.
  2. Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.
  3. Serve meatballs with barbecue sauce.

Nutrition information Per Serving:
66 calories
2 g fat
1 g saturated fat
1 g monounsaturated fat)
19 mg cholesterol
108 mg sodium
8 g carbohydrate
0.7 g fiber
4 g protein

Italian-Style Turkey Meatball Skewers

Italian-Style Turkey Meatball Skewers

Yield: 12 servings
Source: Roman Meal

Ingredients

  • 6 slices Roman Meal bread, toasted
  • 1 pound lean ground turkey
  • 2 egg whites
  • 1 small white onion, diced
  • 1/2 cup fresh basil, chopped
  • 1/4 cup sun dried tomatoes, packed in oil, diced
  • 2 teaspoons garlic, chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 36 4-inch bamboo skewers
  • 36 fresh basil leaves
  • 18 cherry tomatoes, cut in half
  • 2 cups marinara sauce

Directions

  1. Preheat oven to 375F. Foil-line one baking sheet.
  2. Break bread slices into pieces; place in blender or food processor. Process until finely ground into crumbs. Remove 3/4 cup, reserve remaining bread crumbs.
  3. Combine turkey, 3/4 cup bread crumbs, egg whites, onion, chopped basil, sun dried tomatoes, garlic, pepper and salt in medium bowl. Divide turkey mixture into 36 1-inch balls; roll in remaining bread crumbs. Place on baking sheet.
  4. Bake 25 to 30 minutes, until cooked through. Remove from oven.
  5. Assemble meatballs, basil leaves and tomatoes on skewers. Serve with marinara sauce.

Nutrition information Per Serving:
Calories: 120
Total Fat: 3g
Cholesterol: 15mg
Protein: 12g
Carbohydrates: 12g
Sodium: 380mg

Mexican Meatball Kabobs

Mexican Meatball Kabobs - Diabetic Gourmet Magazine low carb recipes

These fun mini-sized meatballs are on skewers so they are perfect for party goers of all ages. Mexi-Meatball Kabobs have a blend of Tex-Mex seasonings that will hit the spot for those craving that South-of-the-Border flavor.

Yield: Makes 30 servings, 2 skewers each

Ingredients

  • Nonstick cooking spray
  • 3 pounds lean ground beef
  • 2 cups quick oats
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 2 large eggs
  • 1/2 cup ketchup
  • 2 packets (1.25 ounces each) taco seasoning mix
  • 1 teaspoon ground black pepper
  • 3 large bell peppers (any color), cut into 60, 1-inch pieces
  • 60 4-inch wooden skewers
  • Salsa and sour cream (optional)

Directions

  1. Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.
  2. Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.
  3. Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.
  4. Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.

Nutrition information Per Serving:
Calories Per Serving: 110
Calories from fat: 30
Total Fat: 3.5g
Saturated Fat: 1.5g
Cholesterol: 40mg
Sodium: 260mg
Carbohydrates: 8g
Dietary Fiber: 1g
Sugars: 3g
Protein: 11g

Holiday Appetizer Meatballs

Holiday Appetizer Meatballs

These meatballs are convenient to have on hand, in the freezer. Serve for snacks with dipping sauces. They're great for making grinder sandwiches, too. Serve one or more of these dips with the meatballs: Toasted Onion Dip, Ginger-Orange Dip and Barbecue-Cranberry Dip.

Yield: Yield: 7 dozen meatballs.
Serving size: 7 meatballs.

Ingredients

  • 2 pounds lean ground pork
  • 1 cup ice water
  • 1/4 cup soy sauce
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Heat oven to 375 degrees F.
  2. With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl.
  3. Shape into 3/4-inch balls (mixture will be fairly soft and balls will not be perfect).
  4. Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan.
  5. Bake for 20-30 minutes.
  6. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings or choose from the suggestions below.
  7. Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.

Nutrition information Per Serving:
Calories: 200
Protein: 13 g
Fat: 16 g
Sodium: 390 mg
Cholesterol: 55 mg
Carbohydrates: 1 g

Spicy Buffalo-Style Meatballs

Spicy Buffalo-Style Meatballs - Diabetic Gourmet Magazine Low Carb Recipes

Yield: 32 appetizer servings.

Ingredients

  • 1 pound 95% lean ground beef
  • 1/2 cup soft bread crumbs
  • 1 egg, slightly beaten
  • 2 tablespoons chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 to 3 tablespoons hot pepper sauce
  • 2 tablespoons butter, melted
  • 1 tablespoon honey
  • Blue cheese dressing
  • Celery sticks

Directions

  1. Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
  2. Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.
  3. Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.
  4. Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.
  5. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.
  6. Cook's Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.

Nutrition information Per Serving:
Calories: 33
Protein: 3 g
Fat: 2 g
Sodium: 78 mg
Cholesterol: 16 mg
Carbohydrates: 1 g

Hoisin-Whiskey Glazed Meatballs

Hoisin-Whiskey Glazed Meatballs

Hoisin sauce, also called Chinese barbecue sauce, adds a lot of flavour and helps to thicken this Asian-inspired glaze.

Yield: 6 servings.
Serving size: 4 meatballs.
Source: Canolainfo

Ingredients

  • 8 oz ground turkey 250 g
  • 1/3 cup quick cooking oats 75 mL
  • 1/3 cup finely chopped green onion (green and white parts) 75 mL
  • 1 medium jalapeno chili pepper, finely chopped (with seeds)
  • 2 egg whites
  • 1/4 tsp coarsely ground black pepper 1 mL
  • 2 Tbsp canola oil 30 mL Glaze
  • 2 Tbsp hoisin sauce 30 mL
  • 2 Tbsp Bourbon or Canadian whiskey 30 mL
  • 2 tsp

Directions

  1. In medium bowl, combine turkey, oats, green onion, chili pepper, egg whites, pepper and 1 Tbsp (15 mL) of canola oil and shape into 24 small meatballs (about 1 Tbsp/15 mL each).
  2. Heat 1 Tbsp (15 mL) canola oil in large, nonstick skillet over medium heat. Cook meatballs 6 minutes or until no longer pink in center, turning frequently.
  3. Meanwhile, in small bowl, stir together hoisin sauce, bourbon and sugar substitute.
  4. Pour hoisin mixture over meatballs in skillet and cook 15 seconds, stirring gently until well coated. Serve with wooden picks.

Nutrition information Per Serving:
Calories: 160
Protein: 9 g
Fat: 7 g
Sodium: 230 mg
Cholesterol: 20 mg
Saturated Fat: 1 g
Dietary Fiber: 1 g
Carbohydrates: 11 g

Swedish Meatballs

Swedish Meatballs

Yield: 4 servings
Source: Laura's

Ingredients

  • 1 lb Laura's Lean Beef 92% Lean Ground Beef
  • 2 tbsp fine, plain bread crumbs
  • 1-1⁄4 tsp dried dill or 1 tablespoon fresh dill (chopped)
  • 1⁄2 finely chopped onion
  • 1 egg
  • 1⁄4 tsp allspice
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup beef stock
  • 1 cup skim milk
  • 1 tbsp sour cream
  • 1⁄4 tsp black pepper

Directions

  1. Heat oven to 350F. In bowl, combine beef, bread crumbs, 1 teaspoon dill, onion, egg and allspice. Mix well. Form mixture into1 tablespoon meatballs. (You should have about 32 meatballs). Place meatballs on broiling rack and bake about 10 minutes, until no pink is left in meatballs.
  2. While meatballs are baking, heat butter in saucepan over medium high heat. Whisk in flour and cook about 4 minutes, stirring constantly. Slowly whisk in beef stock, and whisk over heat until no lumps are left. Continue whisking and slowly add skim milk, again whisking until no lumps are left. Reduce heat to medium low and cook about 5 minutes, stirring often. Remove from heat. Stir in remaining dill, sour cream and black pepper.
  3. When meatballs are done, add to sauce in pan, heat all through and serve immediately.

Nutrition information Per Serving:
Calories: 170
Calories from Fat: 70
Protein: 12 g
Fat: 8 g
Sodium: 141 mg
Cholesterol: 78 mg
Dietary Fiber: 1 g
Carbohydrates: 14 g