Healthy! High Protein & Low Carb Meatballs with Caramelised Balsamic & Soy Sauce

I would like to introduce my high protein & low carb meatball recipe today. This is the recipe on which I’ve been working for a while. I am happy to say. “I have finally done it right!”.

High Protein & Low-Carb Meatballs by alittlebitofsoy

In the process of expanding my low carb repertoire (to accommodate to our aging bodies!), I have really enjoyed experimenting with different ingredients and challenging myself to come up something healthy and tasty.

This meatball recipe is one of them.

When I decided to make my own low-carb meatball recipe, I also determined to use Kangaroo mince. Some of you might feel weird to hear “eating Kangaroos”. However for me living in Australia, I feel it makes sense. In fact, Kangaroo meat is one of my favourite proteins to cook at home.

Kangaroos are wild animals here and they do not need to be farmed. For me, I feel it is one of the safe ans sustainable options to consume. On the health side, Kangaroo meat is 98% fat free and high in protein, essential B vitamins, zinc, iron and omega 3 etc. Most importantly, I quite like the flavour. Yes, it has a unique gamy flavour, but it is not too strong. In my opinion, I think that lamb has a stronger flavour. If you are curious, please check here more about Kangaroo meat.

It is really lean though…

The leanness was actually my biggest challenge. When we make meatballs. we normally use breadcrumbs. The role of the breadcrumbs is to pack the juice of the meat inside to make the meatballs most.

Well…, firstly I decided not to use breadcrumbs to keep the “low-carb” theme. Secondly, there is almost no fat in Kangaroo meat, which means there is no juice to pack! I have to confess that my first trial kangaroo meatballs were super dry and rock hard!

However, all has been resolved now. Here are my answeres to make juicy and flavoursome low-carb meatballs with Kangaroo mince :

  • Season well to enhance the kangaroo flavour
  • Almond meal instead of breadcrumbs
  • Mushrooms for umami and juiciness

Although they are tasty themselves, try my Caramelised Balsamic and Soy Sauce as well. It is super easy to make, you even can use the same frying pan used to cook meatballs.

If you are looking for low-carb options for dinner, try my low carb meatballs! Yes, healthy and tasty can be achievable at once, definitely!

Ingredients (for 3-4 serves)

  • 350g of Kangaroo Mince
  • 1 teaspoon of Sea Salt
  • 15g Mushrooms – finely chopped
  • 2 Eggs
  • 1.5 tablespoons of Almond Meal
  • 1.5 tablespoons of Water
  • 1/4 teaspoon of Dried Thyme
  • 1/4 teaspoon of Cumin Powder

Optional : Caramelised Balsamic and Soy Sauce

  • 1.5 Tablespoons of Soy Sauce
  • 1 Tablespoon of Balsamic Vinegar


  1. In a large bowl, place kangaroo mince and sea salt. Use your hands to mix well until sticky.
  2. Add the rest of the ingredients for the meatballs (mushrooms, eggs, almond meal, water, thyme and cumin) into the bowl. Combine all together well by hands.
  3. Divide the meat mixture into 12 equal parts. Roll them between hands to form meatballs.
  4. Heat a small amount of oil (not including in the ingredients’ list above) in a frying pan. Once the frying pan gets really hot, reduce the heat to medium and hen place the meatballs onto it.
  5. Cook them for about 5 minutes each side or until they are cooked and nicely browned. In order to check if they are cooked, insert a skewer into the centre of the meatball. If the juice is clear, it is cooked. Transfer the meatballs to a place.
  6. Now we are making Balsamic and Soy Sauce in the same frying pan. Clean the surface of the frying pan with paper towels. Place soy sauce and balsamic vinegar into the frying pan and heat it to high. Keep simmering for about 1 minutes until the sauce becomes sticky and shiny. Turn the heat off and transfer the sauce to a small bowl.
  7. Plate the meatballs with your choice of salad or the meatballs themselves. Pour the caramelised balsamic and soy sauce over them to serve.

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