Low Carb Chicken Chorizo Meatballs

5 from 1 vote

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.

Prep Time 20

Cook Time 25

Servings servings @ 4 meatballs each

Calories 331kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

1 tablespoon olive oil
1.5 ounces yellow onion or (35 grams)
2 cloves garlic
5 ounces chorizo sausages or (150 grams)
24 ounces skinless, boneless, chicken thighs or (700 grams)
1/4 teaspoon sea salt to taste (remember chorizo can be quite salty)
1/4 teaspoon black pepper cracked, to taste
20 grams fresh parsley or .75 ounces

Tomato Sauce

1 teaspoon olive oil
1 clove garlic minced
14 ounces canned chopped tomatoes
1/4 teaspoon dried chili flakes to taste
1/4 teaspoon pepper cracked
1.5 cups fresh spinach or (90 grams)

Instructions

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.

Notes

Net Carbs 5g

This recipe was first published in January 2020 and updated in May 2021.

Nutrition