These Keto Asian Chicken Meatballs are the perfect combination of sweet and savory, loaded with asian inspired flavors like ginger, cilantro, green onion, garlic, sesame, soy, and sriracha. They make the perfect keto appetizer, or you can pair them with side dishes and make these keto meatballs the star of the show.
Ingredients in Keto Asian Chicken Meatballs
How to make Keto Asian Chicken Meatballs
Step by Step Directions
STEP 1: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl, combine all of the ingredients for the meatballs and mix until well incorporated. If the mixture seems too soft or sticky, refrigerate for 15 minutes before forming the meatballs.
STEP 2: Form the meat mixture into 1 ½ inch meatballs, making a total of 40. Line the meatballs on the prepared baking sheet. Bake for 15 minutes or until the meatballs have reached an internal temperature of 165°F.
STEP 3: Combine all of the ingredients in a small bowl and which until well incorporated.
STEP 4: Serve drizzled over top of, or alongside the meatballs.
Recipe Tips and Variations
Frequently Asked Questions
You can definitely make these meatballs without egg. The key to the perfect meatballs is making sure that you have a good binder, which doesn't always mean eggs. In this recipe, coconut flour works really well because it's so absorbent, and easily binds to the ground chicken. If you can't do eggs, just omit them for this recipe and use slightly less coconut flour.
These are also delicious with ground turkey, ground pork, or even ground beef. My favorite combo is 1 pound of ground chicken and 1 pound of ground pork combined.
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