Cowboy Butter Meatballs

Step by Step Instructions

1. 1

   In a large bowl, combine the ground beef, salt, black pepper, garlic powder, dried parsley, smoked paprika, pork panko, Parmesan cheese, and egg. Mix gently until just combined, being careful not to overwork the meat.

   For this step

   • 1 lb ground beef
   • 1/2 teaspoon salt
   • 1/2 teaspoon black pepper
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon dried parsley
   • 1/2 teaspoon smoked paprika
   • 1/2 cup pork panko
   • 1/4 cup grated Parmesan cheese
   • 1 large egg
2. 2

   Roll the mixture into 16 evenly sized meatballs, approximately 1½ inches in diameter.

3. 3

   Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Working in batches to avoid overcrowding, add the meatballs and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through (160°F internal temperature). Transfer to a plate and set aside.

4. 4

   Drain the excess oil from the skillet, leaving the browned bits for flavor. Reduce the heat to medium-low and melt the butter in the same skillet. Add the minced garlic, smoked paprika, red pepper flakes, and dried thyme. Cook for about 30 seconds, stirring constantly, until fragrant.

   For this step

   • 4 tablespoons butter
   • 3 cloves garlic, minced
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon red pepper flakes
   • 1/4 teaspoon dried thyme leaves
5. 5

   Stir in the heavy cream, Worcestershire sauce, Dijon mustard, lemon juice, and sugar-free honey. Bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally, until the sauce begins to thicken.

   For this step

   • 1 cup heavy cream
   • 1 tablespoon Worcestershire sauce
   • 1 tablespoon Dijon mustard
   • 1 ½ teaspoons lemon juice
   • 1 teaspoon sugar free honey
6. 6

   Return the meatballs and any accumulated juices to the skillet. Spoon the cowboy butter sauce over the meatballs and simmer for another 2–3 minutes, until heated through and coated in sauce. Sprinkle with fresh parsley and serve over mashed potatoes or your favorite low-carb alternative.

   For this step

   • 2 tablespoons chopped fresh parsley