Scale
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 teaspoon 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 erythritol (get it here)
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
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 (per batch) Calories: 30 | Fat: 0.1g | Protein: 2.3g | Total Carbs: 5.4g | Net Carbs: 4.9g
- 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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