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.

Keto Asian Chicken Meatballs - Peace Love and Low Carb

Name: Keto Asian Chicken Meatballs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian
Ingredients: 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 1/2 teaspoons sea salt (I swear by Real Salt); 2 tablespoons chopped fresh cilantro; 1/2 cup coconut flour (I use this brand); 1 tablespoon gluten free soy sauce or coconut aminos (I like this brand); 1 1/2 tablespoons unseasoned rice wine vinegar; 1 tablespoon sriracha; 1 tablespoon brown sugar sweetener (I use this brand); 1 clove garlic, minced; 1/4 teaspoon red pepper flakes

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

Units Scale

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 1/2 teaspoons sea salt (I swear by Real Salt)
2 tablespoons chopped fresh cilantro
1/2 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 1/2 tablespoons unseasoned rice wine vinegar
1 tablespoon sriracha
1 tablespoon brown sugar sweetener (I use this brand)
1 clove garlic, minced
1/4 teaspoon red pepper flakes

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Instructions

For the meatballs:

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.
Form the meat mixture into 1 1/2 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:

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

Nutrition

Serving Size: 5 meatballs
Calories: 199
Carbohydrates: 2.3g
Fiber: 1.2g
Protein: 30g

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