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Low-Carb Chicken Pesto Meatballs

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Low-Carb Chicken Pesto MeatballsPin itFollow us 138.4k

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.

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

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

Instructions

  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
Egg, whole, fresh, raw (free-range or organic eggs)
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

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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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