Keto Asian Chicken Meatballs (Nut Free)

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Prep Time 20

Cook Time 20

Servings @ 3 meatballs

Calories 154kcal

Author Brenda Bennett/ Sugar Free Mom

2 pounds ground chicken
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup coconut aminos or soy sauce
1/2 cup finely crushed pork rinds
2 tsp minced garlic
1 tbsp fresh grated ginger
2 scallions or 1/4 cup chopped
optional toppings: sesame seeds, chopped scallions, coconut aminos, red pepper flakes, fresh herbs

Preheat oven to 425 degrees F. Grease a large baking sheet pan or use parchment paper and set aside.
In a large mixing bowl add all ingredients except optional toppings and mix until combined.
Using a greased large cookie scoop, or measure 1 ounce (35grams) each of chicken and roll into balls. Place in a single layer onto a prepared baking sheets pan. Top with sesame seeds if desired.
Bake meatballs for about 20 minutes or when they are slightly browned on bottom and edges and internal temperature is 165 degrees F. Serve with a drizzle of coconut aminos, chopped scallions and more sesame seeds if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days or place in a freezer bag and freeze for up to 6 months.

1 g net carbs for serving size of 3 meatballs.

This recipe was first published in July 2019.