Moreish Meatballs with a Zesty Avocado Dip

Individually, the meatballs and avocado dip are great tasting staples that can be replicated with various different dishes. However, when together, the zing of flavours complement each other extremely well and the macros are ideal for a ketogenic meal – it’s a match made in fatty heaven!


This recipe is great as a sharing tapas-style dish or as quick bite whilst on-the-go. The meatballs can be frozen but I would recommend making the avocado dip fresh each time.

Serves 4


Meatballs: makes 26-28 meatballs

Approximate nutrition per seven meatballs: 161kcal / 8.2g fat / 2.1g saturated fat / 1.1g total carbs / 0.3g fibre / 0.8g net carbs / 20.6g protein.

  • 400g grass-fed beef mince
  • 3-4 garlic cloves, crushed
  • 3 large sprigs of rosemary, leaves finely chopped / ground – about 6g.
  • Pinch of sea salt

Avocado Dip:

Approximate nutrition per ¼ recipe: 257kcal / 23g fat / 6.4g saturated fat / 10.5g total carbs / 5.9g fibre / 4.6g net carbs / 1.9g protein

  • 2 medium avocados
  • 50g ginger, finely grated
  • 2½ tablespoons ghee, melted
  • Zest of 2 lemons
  • Juice of ¾ lemon
  • 1 tablespoon extra-virgin olive oil (half in the dip, half to drizzle over the dip before serving)
  • Pinch of sea salt


  1. Preheat the oven to 180ºC (fan) / 350ºF.
  2. Mix the meatball ingredients together. Form meatballs of desired size, I prefer smaller ones that can be eaten from a cocktail stick. Place into a ceramic dish.
  3. Once the oven has reached the correct temperature, place the meatballs into the oven for 14-15 minutes. After 7 minutes, turn them over to ensure even cooking.
  4. Whilst the meatballs are cooking, place all the ingredients for the dip into a food processor and blitz until smooth. Serve the avocado dip with a drizzle of olive oil.
  5. Enjoy!




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