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These Low Carb Keto Chicken Chorizo Meatballs are also paleo, gluten free and an easy, perfect, comfort meal!
How to Make Keto Chicken Chorizo Meatballs
Most chicken meatball recipes use chicken breast which is really low in fat. Turning these chicken meatballs into a keto meatball, we went with a fattier option of chicken thighs. Nicely chopped in your food processor mixed with spicy chorizo sausages and you’ve got a tasty and easy weeknight keto meal! If you don’t have a food processor, use some already ground chicken or ask your butcher in the meat department to grind up some chicken thighs for you. If you can’t find chorizo sausage, purchase some sweet or hot Italian sausage to get the same results.
Tools to Make Keto Chicken Meatballs
Food Processor– If you want a smooth texture for a chicken meatballs and you don’t have a meat grinder, the next best thing to use is a food processor. Works wonderfully to evenly chop the chicken meat. I use if for my Keto Chicken Nuggets as well!
Cast Iron Skillet– A cast iron skillet will get those meatballs nice and crisp on the outside while staying moist and tender on the inside. I also use my skillet for making my Chocolate Chip Skillet Cookie pie!
Large Cookie Scoop– It’s not completely necessary but using a cookie scooper for more than just cookies, helps make the perfect sized meatballs!
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Low Carb Chicken Chorizo Meatballs (Paleo, Keto)
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Low Carb Chicken Chorizo Meatballs
These low carb Chicken and Chorizo Meatballs are the best meatballs ever! The flavor is incredible and they’re so easy to make. It's a keto dinner the whole family will enjoy. Serve with your favorite keto veggies, cauliflower rice or zucchini noodles.
- 1 tbsp olive oil
- 1.5 ounces yellow onion or (35 grams)
- 2 cloves garlic
- 5 ounces raw, chorizo sausages or (150 grams)
- 24 ounces skinless, boneless, chicken thighs or (700 grams)
- 1/4 tsp sea salt to taste (remember chorizo can be quite salty)
- 1/4 tsp black pepper cracked, to taste
- .75 ounces fresh parsley or 20 grams
- 1 tsp olive oil
- 1 clove garlic minced
- 18 ounces canned chopped tomatoes
- 1/4 tsp dried chili flakes to taste
- 1/4 tsp pepper cracked
- 1.5 cups fresh spinach or (90 grams)
Heat 1 tbsp of olive oil in a non stick pan and fry the onion on a medium heat for 2 minutes until soft. Add the garlic and fry for a further 30 seconds.
Remove the skins from the chorizo sausages.
In a food processor, process the raw chorizo meat, chicken thighs, onion / garlic mix, salt and pepper until combined.
Place the meat in a mixing bowl and mix through the parsley. Use a large 2 tablespoon cookie scooper to make perfect sized meatballs or roll by hand. You should get between 12 and 16 depending on how big you make them.
Add 1 tsp of olive oil to a cast iron / non stick frying pan. Fry the meatballs for 4 - 5 minutes on a medium heat, turning regularly, until almost cooked through. Remove from pan and set aside.
Add the garlic, tomatoes, chili flakes and pepper to your cast iron / non stick frying pan. Simmer on a medium / low heat for 3 minutes. Add the meatballs and continue to simmer for about 7 minutes, turning the meatballs, until cooked all the way through and the sauce has thickened.
Add the spinach and cook for 1 minute or until wilted.
Option: remove the meatballs while you stir through the spinach to make it easier then pop the meatballs back in the pan to warm up.
Storage: fridge for up to 3 days or freezer for 3 months.
Net Carbs 6g
Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo’s a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.