Keto Meatballs

Have you heard of the ketogenic diet? A diet for rapid fat and weight loss – by eating low carb and high fat. These meatballs are essentially zero carbs and high fat – perfect for the keto diet.

I personally did keto for over six months last year and lost 55 pounds! These meatballs are great to keep in the fridge for meal prep and also to keep in the freezer to help prepare meals (like a yummy roasted spaghetti squash with marinara sauce, meatballs, and cheese).

If anyone is interested – I have so many homemade recipes that follow the ketogenic diet – comment below if you have any recipe ideas!

Meatballs! Nice + fatty; getting ready to go in freezer


-Ground beef (mine was 2.5 pounds)

-Jimmy dean hot sausage (1 package)

-3 eggs

-1/2 cup of parmesan cheese

-3 garlic cloves; minced

-Sea salt + pepper to taste

-1/2 tsp of ground mustard (optional)

-1 tsp of onion powder

-1 tsp of paprika

-1 tsp of Italian seasoning

-1/4 tsp of cayenne pepper

-Can add any other seasonings of your choice (I like adding Trader Joe’s Everything but the Bagel seasoning)


-Preheat oven to 350 degrees fahrenhiet

-Mix all ingredients in a large bowl (best to wet hands and mix with hands)

-Using a large cookie scoop (or your wet hands) to scoop meat mixture onto a pan with foil (easier cleanup)

-Bake in pre-heated oven for 20 minutes


If you want to freeze these like I like to do – let the balls cool and then put them in a single layer on a cookie sheet for 1 hour to “flash freeze.” Once they are frozen put the balls in a large freezer proof ziplock bag. Just thaw in fridge when you want to use them!

XOXO – Darci from Dine with Darci

Steak Tacos

Tacos (especially steak tacos) are one of my favorite foods to eat (and make).

Now if you’re like me, you probably grew up eating “American” style tacos: ground beef, pre-made taco seasoning mix (the one that has 20+ ingredients), hard shell, cheddar cheese (basic and simple). I want to thank my amazing sister-in-law Yazmin for teaching me some basics of Mexican cooking – you are the best!

Over the last few years I have been trying to make the perfect steak taco marinade – and I think I have succeeded! I want to thank my boyfriend for putting up with me making dinner (lol) from me saying dinner will be done by 630…..but it ends up being closer to 8pm + me stealing his plate to try to take the perfect photo. The good news is I know he enjoys my cooking!

I hope you all enjoy this recipe and try it out! You can always adjust the spice level to your liking, but I think it is at a perfect medium.

Steak tacos, refried pinto beans, Mexican cauliflower rice, corn salad


-2 pounds of steak (flank, skirt, or round)

-2 tablespoons of oil (extra virgin olive oil or avocado oil) plus extra for cooking steak

-1/2 teaspoon of each: cayenne pepper, ground parsley, red pepper flakes

-1 teaspoon of each: cumin, paprika, onion pepper, hot sauce

-Salt and pepper to taste (approximately 1 teaspoon salt + 1/2 teaspoon of pepper

-1 tablespoon of chopped cilantro (and more to top tacos)

-Juice from 1 lime (and extra lime wedges for serving

-4 cloves of garlic (minced)

-1 tablespoon of chopped chipotles in adobe sauce

-1 serrano pepper – seeds and rib removed (optional or replace with jalapeño pepper)



Dry off steak with paper towel and place into medium sized bowl

Mince garlic, chop chipotle peppers, cilantro, and serrano pepper

Place oil, adobe peppers, garlic, cilantro, Serrano pepper, salt, pepper, cayenne pepper, parsley, red pepper flakes, cumin, paprika, onion powder, hot sauce and lime juice in bowl and evenly coat steak

Allow steak to marinade for at least 30 minutes up to 24 hours

Remove steak from fridge 30 minutes before cooking to allow meat to come to room temperature (makes the cooking even on steak)

Pre-heat cast iron skillet pan over medium heat with two tablespoons of oil

Depending on the thickness of your steak will determine the cooking time (this steak was super thin – I only cooked on each side for one minute)

Let steak rest for 5 mins before cutting against the grain into bite size pieces

Warm up corn tortillas in cast iron skillet and wrap in foil to keep warm (I warm them up with avocado oil spray but you can “fry” in a small layer of vegetable oil)

Place corn tortillas in a taco holder, top with steak, Mexican crema, extra cilantro, and queso fresco (can top with salsa, onions, hot sauce or any other favorite toppings).

Serve with wedges of lime and your favorite side dishes (I like mine with Mexican rice or “cauliflower rice”, refried beans, guacamole, and a corn salad – stay tuned for these in my blog!)

Corn salsa: