Keto Vietnamese Chicken Meatballs


Step 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).

Step 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.

Step 3Fry 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.

Step 4 In a small jar mix together the dressing ingredients: water, remaining fish sauce, lime juice, vinegar, sweetener, red pepper flakes and minced garlic.

Step 5To serve, create a lettuce cup using two lettuce leaves then top with meatballs and toppings.

Step 6Drizzle 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.