Low-Carb Chicken Pesto Meatballs

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Low-Carb Chicken Pesto MeatballsPin recipeFollow us 88.4k

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!

Hands-on Overall

Nutritional values (per serving, 4 meatballs)

4.3 grams 1.9 grams 27.3 grams 32.9 grams 4.8 grams 424 calories
Total Carbs6.2grams
Fiber1.9grams
Net Carbs4.3grams
Protein27.3grams
Fat32.9grams
of which Saturated4.8grams
Calories424kcal
Magnesium81mg (20.3% RDA)
Potassium493mg (24.6% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (26%), fat (70%)

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

Note: You can easily make any pesto with your favorite herbs,, nuts or seeds, with or without dairy.

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Instructions

  1. Preheat oven to 190 °C/ 375 °F (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
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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