Living and sharing the Low Carb High Fat Lifestyle

Kefta inspired pork meatballs


September 28, 2016

I was looking for an appetizer to make for a party and was feeling a little Middle East inspired. These meatballs hit the spot perfectly.

  • Yields: 40 meatballs



2 lbs regular ground pork

1-2 oz (by weight) dried mushroom

1/4 cup heavy cream

3 cloves minced garlic

1/4 tsp all spice, ground

1/2 tsp cumin, ground

1/2 tsp cinnamon, ground

2 eggs

Salt and pepper to taste


1/2 cup mayo

1/2 clove grated garlic

Juice from 1 lime

1 tbs white vinegar

Salt and pepper

5-6 drops liquid stevia



1My secret to moist meatballs or meatloaf is my soaked dried mushroom powder. Take a big handful of dried mushrooms and put them in a blender or food processor. Blend until you get “mushroom powder”. This stuff is great for a lot of things. Take the mushroom powder and add to a big bowl. Add the heavy cream and let it soak for 5 mins or so. Add the rest of your spices and eggs. Mix to combine. Then add your meat and mix.

2I use a small ice cream scoop to make my meatballs. I just scoop them on to a foil lined baking sheet. I get around 30-40 meatballs. Then let the meatballs setup in the fridge for at least 30 mins to firm up.

3Set a large frying pan on medium heat. Wet your hands slightly. Roll each meatball and add to the frying pan. Work fast so all balls cook the same amount of time. Turn the meatballs when brown on the first side, about 5-7 mins. Cool on the other side for 5 mins. I then put a cover on the pan and let the balls cook through.


1Combine all ingredients and serve alongside the meatballs.


Nutrition Facts

Serving Size5 Meatballs
Total Fat39
Saturated Fat13
Polyunsaturated Fat8
Monounsaturated Fat14
Total Carbohydrates6
Dietary Fiber1

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