Keto Vietnamese Chicken Meatballs

4.5 stars, average of 25 ratings

Keto Vietnamese Chicken MeatballsPin recipeFollow us 105.3k

These Vietnamese chicken meatballs are packed with herbs and tons of flavor. This is one keto recipe you’ll come back to again and again.

One serving is enough for a light lunch. Two servings are great for dinner and those who practice intermittent fasting. This keto recipe is high in fat and protein to help you stay full for longer. No more snacking and no more cravings!

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Hands-on Overall

Nutritional values (per serving)

4.8 grams 1.8 grams 24.3 grams 18.4 grams 7.7 grams 290 calories
Total Carbs6.6grams
Fiber1.8grams
Net Carbs4.8grams
Protein24.3grams
Fat18.4grams
of which Saturated7.7grams
Calories290kcal
Magnesium76mg (19% RDA)
Potassium590mg (29.5% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (35%), fat (58%)

Ingredients (makes 4 servings)

Meatballs:
  • 450 g ground chicken (1 lb)
  • 3 tbsp minced herbs such as mint, basil and cilantro (10 g/ 0.4 oz)
  • 1 large green onion, chopped (25 g/ 0.9 oz)
  • 4 cloves garlic, minced
  • 2 tbsp fish sauce (30 ml)
  • 1/4 tsp cayenne pepper, or more to taste
  • 1/2 tsp sea salt
  • 2 tbsp virgin coconut oil or ghee, for frying (30 ml)
  • 2 tbsp extra virgin olive oil, for drizzling (30 ml)
Toppings:
  • 16 leaves soft lettuce (240 g/ 8.5 oz)
  • 6 radishes, thinly sliced (28 g/ 1 oz)
  • 1 medium cucumber, thinly sliced (150 g/ 5.3 oz)
  • 1 fresno or serrano chile pepper, thinly sliced (5 g/ 0.2 oz)
  • 1/4 cup shredded carrot (28 g/ 1 oz)
Dressing:
  • 2 tbsp water (30 ml)
  • 2 tbsp fish sauce (30 ml)
  • 1 tbsp fresh lime juice (15 ml)
  • 1 tbsp coconut vinegar or white wine vinegar (15 ml)
  • 1/2 tbsp powdered Swerve or Erythritol (5 g/ 0.2 oz)
  • pinch red pepper flakes
  • 1 clove garlic, minced
A fun way to learn about healthy low-carb eating!
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Instructions

  1. Place the meatball ingredients in a large bowl and mix to combine.
    Keto Vietnamese Chicken Meatballs
  2. Roll the mixture into 16 meatballs, about 32 g (1.1 oz) each. Heat the coconut oil in a large skillet over medium high heat.
  3. Fry the meatballs 3 minutes per side until golden and the internal temperature reaches 75 °C/ 165 °F. Do not turn too soon or they will crumble - they need to develop a crust. Keto Vietnamese Chicken Meatballs
  4. In a small jar mix together the dressing ingredients.
    Keto Vietnamese Chicken Meatballs
  5. To serve, create a lettuce cup using two lettuce leaves then top with meatballs and toppings.
  6. Drizzle with olive oil, the prepared dressing and serve (4 lettuce leaves with 4 meatballs each. Store ingredients separate from each other for up to 4 days in the refrigerator. Assemble once ready to eat. Keto Vietnamese Chicken Meatballs
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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (2)

Yumm! We had these for dinner tonight. We made enough for 2 nights and we were happy with that decision once we tasted them. These jsut went on to high rotation at our place.. San

Reply

San, thank you for your lovely feedback!

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