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Keto Asian Chicken Meatballs

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Jump to Recipe·Print Recipe·5 from 9 reviews

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.

chicken meatballs on a brown plate, served with asian dipping sauce and garnished with cilantro
Table of Contents show

Ingredients in Keto Asian Chicken Meatballs

ingredients laid out to make asian chicken meatballs - chicken, sriracha, cilantro, green onions, garlic, ginger, sesame

Ingredient Notes

  • Chicken: You can use either store-bought ground chicken, or you can grind your own. To make your own ground chicken, cut up boneless, skinless chicken thighs into large chunks and add them to a food processor. Pulse until the chicken has reached an almost paste like consistency. (More keto chicken recipes)
  • Eggs: The eggs help work as a binder to hold the meatballs together and to also help keep them moist and tender. If you have an egg allergy, you can omit them and the meatballs will still be delicious. If you are out of eggs and are looking for a substitute, you can add 2 tablespoons of mayonnaise.
  • Coconut Flour: The coconut flour is used as a binder for this keto asian chicken meatballs recipe. Ground chicken is very soft and this helps the meatballs stay together. You could also replace it with ¼ cup almond flour or crushed pork rinds.
  • Soy sauce: For this recipe I used Tamari, which is a gluten free soy sauce. You can also substitute coconut aminos.
  • Brown sugar sweetener: I like to use this brown monkfruit sweetener. It is a blend of monkfruit and erythritol and tastes just like brown sugar.

How to make Keto Asian Chicken Meatballs

a white mixing bowl with ground chicken, ginger, garlic, egg, cilantro, green onion, sesame oil and coconut flour

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.

a sheet pan lined with parchment paper and topped with raw chicken meatballs, ready to be baked.

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.

a white bowl, surround by ingredients to make an asian dipping sauce - soy sauce, vinegar, pepper flakes, hot sauce, sweetener, and garlic

STEP 3: Combine all of the ingredients in a small bowl and which until well incorporated.

a white bowl with ingredients for an asian dipping sauce - sweetener, garlic, hot sauce, soy sauce

STEP 4: Serve drizzled over top of, or alongside the meatballs.

a plate of Asian chicken meatballs with toothpicks, served with dipping sauce and garnished with cilantro

Serving Suggestions

  • Cilantro Lime Cauliflower Rice - This is a bright, fresh, flavorful recipe that is ready in less than thirty minutes, making it the perfect quick and easy side dish.
  • Sweet and Spicy Green Beans - These are the perfect balance of sweet and savory, with a kick of spice. Fresh haricot vert green beans, blanched and then sautéed with onions and bell peppers - tossed with a rich, buttery sauce made with soy sauce, garlic, crushed red pepper and brown sugar sweetener.
  • Sesame Ginger Noodles - This recipe is the perfect option for that low carb noodle craving. Perfectly cooked noodles, tossed in a peanut sauce with peanut butter, lime, ginger, soy, garlic, rice vinegar, and sesame seeds.
a plate of Asian chicken meatballs with toothpicks, served with dipping sauce and garnished with cilantro

Recipe Tips and Variations

  • Storage: Store leftovers in an air-tight container for up to 5 days. (These are my favorite storage and meal prep containers)
  • Reheating: These reheat well in the microwave, on the stovetop, in the oven, or even in an air fryer. Just be careful not to heat them any longer than you need to in order to warm them through to avoid the meatballs drying out.
  • Freeze some for later: I recommend freezing these after you have already cooked them. Simply cook them, let them cool, and then vacuum seal and freeze for later.
  • Change up the chicken: These keto asian chicken meatballs are also delicious made with ground turkey, ground pork, or even a combination of chicken, pork, and turkey.
  • Swap out the sweetener: If you do not have any brown sugar sweetener on hand, or simply do not want to use it, try adding a splash of orange juice in its place. The orange juice gives the dipping sauce a bright burst of freshness, and just the right amount of sweetness.
  • Make a double batch: These are the perfect keto meatballs for meal prep. They hold up well in the fridge and just get more flavorful as the days go on. I like to make a double batch and freeze half for later. Simply cook them as per the directions and then vacuum seal them before freezing.
  • Cook the meatballs in the sauce: Once the meatballs are finished baking, heat the sauce in a large skillet over medium-high heat. Once it starts to bubble, add the meatballs to the pan and toss them to coat. Reduce the heat to low and cook until the sauce has thickened and is coating all of the meatballs.
a platter of asian meatballs, served with dipping sauce and garnished with cilantro and red pepper flakes

Frequently Asked Questions

Can you make meatballs without eggs?

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.

What can I use in place of ground chicken?

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.

a serving tray full of chicken meatballs with toothpicks, served with sauce on the side and garnished with cilantro

More keto meatball recipes

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Asian Chicken Meatballs on a bronze plate with tooth picks, fresh herbs, and dipping sauce.

Keto Asian Chicken Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Kyndra Holley
  • Total Time: 40 minutes
  • Yield: 40 Meatballs (8 servings)
  • Diet: Gluten Free
Print Recipe

Description

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

For the meatballs:

  • 2 pounds ground chicken (you can also use ground pork, turkey, or beef)
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 2 large eggs
  • 2 green onions, thinly sliced
  • 1 ½ teaspoons sea salt  (I swear by Real Salt)
  • 2 tablespoons chopped fresh cilantro
  • ½ cup coconut flour (I use this brand)

For the dipping sauce:

  • 1 tablespoon gluten free soy sauce or coconut aminos (I like this brand)
  • 1 ½ tablespoons unseasoned rice wine vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon brown sugar sweetener (I use this brand)
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes

Instructions

For the meatballs:

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine all of the ingredients for the meatballs and mix until well incorporated.
  3. If the mixture seems too soft or sticky, refrigerate for 15 minutes before forming the meatballs.
  4. 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.

For the dipping sauce:

  1. Combine all of the ingredients in a small bowl and which until well incorporated. Serve drizzled over top of, or alongside the meatballs.

Notes

  • Net Carbs per 5 Meatballs: 1.1g
  • Dipping sauce nutritional info (per batch) Calories: 30  |  Fat: 0.1g  |  Protein: 2.3g  |  Total Carbs: 5.4g  |  Net Carbs: 4.9g
  • Storage: Store leftovers in an air-tight container for up to 5 days.
  • Reheating: These reheat well in the microwave, on the stovetop, in the oven, or even in an air fryer. Just be careful not to heat them any longer than you need to in order to warm them through to avoid the meatballs drying out. 
  • Freeze some for later: I recommend freezing these after you have already cooked them. Simply cook them, let them cool, and then vacuum seal and freeze for later.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Asian

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Reader Interactions

Comments

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  1. Gina says

    I love these!! I am tracking my macros and need the fat content for the meatballs with chicken please

    Reply

  2. winegirl says

    These sound absolutely amazing! I was wondering if you could substitute almond flour for the coconut flour in a 1:1 ratio. I'm new to the flour replacement scene! Thanks!

    Reply

  3. Kae says

    : Made this today and it was a hit! Next time I’ll try to use beef.

    Reply

  4. Heather says

    These are amazing!!

    Reply

  5. Melissa Lombard says

    This was the best! Great taste & texture. The recipe was straightforward to follow. And I’m so happy that I have a tasty alternative to eat when it’s gyoza night for my family. The batch made 5 portions for me to put in the freezer. I’ll also use the basis of this recipe for all meatballs & burgers now that I’m keto. And I really appreciate that the carb count for the meatballs is truly low carb. So many websites with creative recipes end up with a high count which I find a bit defeating.

    Reply

  6. Christine says

    I made these today using half ground turkey and half ground beef. (Both packs were from Costco, so I probably ended up with three pounds of meat total.) They are delicious. I should've increased the other ingredients slightly to account for the larger amount of meat, but even as is, they are still really tasty and family-friendly because they aren't overpowering. The dipping sauce is great, but I'm the only Keto one in the family, so my daughter made another non-Keto sauce from another recipe. I made my meatballs using only a tablespoon measuring spoon, and got 75 meatballs out of the recipe. Thank you for this great one!!

    Reply

  7. Crystal says

    These were wonderful! I was initially a little worried because I thought there may be too much coconut flour, but I trusted you recipe because I’ve made a lot of your recipes and they never let me down. It was a good move because these were perfect just as written and I won’t change a thing in the meatball recipe. Thank you for sharing! I can’t wait to make these for my mom- dumplings are the thing she misses most on the keto diet and I know she will love these.

    Reply

    • Crystal says

      I forgot to mention that I made these with pork. 👍👍

      Reply

  8. Duane says

    Did Kyndra put that in a food processor?
    Anyone have a suggestion for a food processor that would do this?

    Reply

    • Michelle S Martin says

      It looks a lot like mine. The Cuisinart 12 cup. It does everything!!

      Reply

    • Holly says

      Any food processor should do the job. Chicken is not a tough meat full of thick fibers and fat like some cuts of red meat. To help the process along, you may want to cut it into chunks first then process it. The worst part of this for me is cleaning the food processor after this 😩 Not fun to get sticky gooey raw chicken off the blades! But so with it for these yummmy meatballs!

      Reply

    • Chris says

      I loved this recipe. I made them for a potluck dinner and they were a hit! I now have it as one of my regular recipes!

      Reply