Keto Asian Chicken Meatballs (Nut Free)
Servings 10 @ 3 meatballs
- 2 pounds ground chicken
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup coconut aminos or soy sauce
- ½ cup finely crushed pork rinds
- 2 teaspoon minced garlic
- 1 tablespoon fresh grated ginger
- 2 scallions or ¼ cup chopped
- optional toppings: sesame seeds, chopped scallions, coconut aminos
Preheat oven to 425 degrees F. Grease a large baking sheet and set aside.
In a large 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 onto baking sheet. Top with sesame seeds if desired.
Bake meatballs for about 20 minutes or when they are slightly browned on bottom and edges. Serve with a drizzle of coconut aminos, chopped scallions and more sesame seeds if desired.
Serve as an appetizer or if a main meal serve over sautéed shredded cabbage.
Store left overs in a covered container in the refrigerator for up to 3 days.
Serving: 1serving @ 3 meatballs | Calories: 154kcal | Carbohydrates: 2g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 269mg | Potassium: 480mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.7mg | Calcium: 8mg | Iron: 0.8mg