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Low-Carb Chicken Pesto Meatballs

4.3 stars, average of 55 ratings

Low-Carb Chicken Pesto MeatballsPin itFollow us 136.0k

These Keto Chicken Pesto Meatballs are a delicious protein option to throw on top of salads, lettuce wraps, or even cauliflower rice. With just a few ingredients this is an easy batch cooking recipe to make on the weekend to have on hand all week for easy low carb meals. Here’s 5 ideas that would carry you through the entire week:

  • Serve them on top of zucchini noodles with a little extra pesto and grated Parmesan.
  • Tuck them into a lettuce wrap with olives, cherry tomatoes, and artichoke hearts.
  • Make a large Italian salad with a red wine vinaigrette and top it off with these meatballs.
  • Serve them with cauliflower rice and a side of Greek salad.
  • Make a keto pizza dough and use these meatballs as the protein, simply give them a rough chop before adding them to the pizza!
  • You can easily make any pesto with your favorite herbs,, nuts or seeds, with or without dairy.
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Hands-on Overall

Serving size 4 meatballs

Allergy information for Low-Carb Chicken Pesto Meatballs

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
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Nutritional values (per serving, 4 meatballs)

Net carbs4.3 grams
Protein27.3 grams
Fat32.9 grams
Calories424 kcal

Calories from carbs 4%, protein 26%, fat 70%

Total carbs6.2 gramsFiber1.9 gramsSugars1.8 gramsSaturated fat4.8 gramsSodium508 mg(22% RDA)Magnesium81 mg(20% RDA)Potassium493 mg(25% EMR)

Ingredients (makes 4 servings)

  • 450 g ground chicken, ideally thighs (1 lb)
  • 1 large egg
  • 1/2 cup almond flour (50 g/ 1.8 oz) or 3 tbsp coconut flour for nut-free (24 g/ 0.9 oz)
  • 1/2 cup pesto, divided into 2 parts (125 g/ 4.5 oz)
  • 1 small red onion, chopped (60 g/ 2.1 oz)
  • 1/2 tsp sea salt


  1. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted), unless you cook them in a pan. Place the chicken, egg, almond flour, 1/4 cup pesto, chopped onion and salt in a large bowl and mix to combine.
  2. Roll the mixture into 16 balls and place on a baking sheet.
    Low-Carb Chicken Pesto Meatballs
  3. Bake for about 20 minutes or until golden and cooked through. Alternatively, cook the meatballs in a hot, lightly greased pan for 2-3 minutes per side, until browned and cooked through. Do not turn too soon or they will crumble (don't turn until a crust develops on the outside). Low-Carb Chicken Pesto Meatballs
  4. Top with the remaining 1/4 cup pesto to serve. Eat with fresh green salad, cauli-rice or roasted vegetables. Store in an airtight container in the refrigerator for up to 5 days.
    Low-Carb Chicken Pesto Meatballs

Ingredient nutritional breakdown (per serving, 4 meatballs)

Net carbsProteinFatCalories
Chicken, minced (ground), dark meat, thighs
0 g21.7 g4.6 g134 kcal
Eggs, free-range or organic
0.1 g1.6 g1.2 g18 kcal
Almond flour (blanched ground almonds, almond meal)
1.1 g2.7 g6.6 g74 kcal
Basil pesto
2.2 g1.2 g20.5 g193 kcal
Onion, red, fresh
1 g0.2 g0 g6 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 4 meatballs
4.3 g27.3 g32.9 g424 kcal

Low-Carb Chicken Pesto MeatballsPin itFollow us 136.0k

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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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