Keto Vietnamese Chicken Meatballs

Ingredients

• 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 or to taste
• 2 tbsp virgin coconut oil or ghee, for frying (30 ml)
• 2 tbsp extra virgin olive oil, for drizzling (30 ml)
• 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)
• 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

Instructions

1. Place the meatball ingredients in a large bowl and mix to combine: ground chicken, chopped fresh herbs, chopped onion, minced garlic, fish sauce, cayenne pepper, and salt (¹/₄ tsp to ¹/₂ tsp depending on the desired flavor).
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.
4. In a small jar mix together the dressing ingredients: water, remaining fish sauce, lime juice, vinegar, sweetener, red pepper flakes and minced garlic.
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.

Nutrition (per serving)