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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 minutes
Cook Time 25 minutes
Servings 4 servings @ 4 meatballs each
Calories 331kcal
Author Jo Harding


  • 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)
  • ¼ teaspoon sea salt to taste (remember chorizo can be quite salty)
  • ¼ 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
  • ¼ teaspoon dried chili flakes to taste
  • ¼ teaspoon pepper cracked
  • 1.5 cups fresh spinach or (90 grams)


  • Heat 1 tablespoon 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 teaspoon 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 5g
This recipe was first published in January 2020 and updated in May 2021.


Serving: 1serving | Calories: 331kcal | Carbohydrates: 7g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 984mg | Potassium: 784mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2905IU | Vitamin C: 30mg | Calcium: 90mg | Iron: 4mg