You know, since I started Meatball Mondays a few weeks ago, I’ve actually come to LOOK FORWARD to Mondays, which is crazy talk I know! It’s just that I’ve never met a meatball I didn’t like, and creating new low carb and gluten free meatball recipes for you guys to try out has become lots of fun. They are just so easy and versatile that there is no end to what you can do with them!
Last week, in the Carolina BBQ Meatballs post, I put a call out for some ideas for meatball makeovers, or dishes you thought could be made into a low carb meatball. I got some great ideas from you all (keep them coming!), which I’ve added to my (really long) list of future posts. Because I have so many concepts on my list now, Meatball Mondays is here to stay – Hooray! :)
“Sweet T” brilliantly suggested a Mexican style meatball. I was so inspired that I become obsessed with making this Green Chicken Enchilada meatball, and bumped it up to post this week (ahead of Kung Pao meatballs – coming soon to a Meatball Monday near you!).
[pinterest text=”Green Chicken Enchilada Meatballs (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/05/greenballs2small-675×950.jpg”]
Asking me to pick a favorite meatball is like asking a mother to pick her favorite child, but I have to say that this one ranks right up there near the top! It was a huge hit at our house, and even picky Hungry Jr. really liked them!
[pinterest text=”Green Chicken Enchilada Meatballs (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/05/greenballs4small-700×496.jpg”]
Now this low carb meatball isn’t as pretty as some of the others, but what it lacks in glamour, it definitely makes up for in flavor! If this meatball were a celebrity, it would be…Meryl Streep – understated and never flashy, she always delivers an amazing performance!
[pinterest text=”Green Chicken Enchilada Meatballs (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/05/greenballssmall-700×546.jpg”]
Notes: I’m out of my homemade salsa verde, so I purchased a store bought version that was roasted – it was awesome, and added another layer of flavor and authenticity. So if you can find a roasted tomatillo salsa (salsa verde), get it! The one I bought was the Walmart brand called World Table (not getting paid for this, just liked it a lot!) so if you can find that where you live, I highly recommend it! If you can’t find roasted, a regular salsa verde will also work – Herndez was my usual preferred brand. I don’t always tell you what brands I purchase, but in this case I think the salsa verde is a major contributor to the overall flavor, so it’s relevant here. That being said, these meatballs were delicious “naked” as well, so don’t worry over much if you can’t find either of these brands.
[pinterest text=”Green Chicken Enchilada Meatballs (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/05/greenballs3small-700×466.jpg”]
Also, you can use turkey or chicken in this meatball – the flavor difference is so slight that I usually go with whatever is cheapest at the time. If I’m using turkey, I usually go with the regular ground (85% fat/15% lean) – but if your low carb plan is also low fat/low calorie (Dukan for instance), you can use the extra lean turkey (93% fat/7% lean), though the end result will be less velvety.
- 1 lb. ground chicken or turkey
- 1 egg
- ¼ cup almond flour
- ½ tsp salt
- ¼ tsp black pepper
- 1 Tbsp cilantro, chopped
- 2 Tbsp green onions, chopped
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp garlic powder
- ¼ cup queso fresco, crumbled
- oil for frying
- ½ cup salsa verde
- ¼ cup queso fresco, crumbled
- Combine all ingredients in a medium bowl and mix thoroughly. Form into 16 meatballs. Heat a few tablespoons of oil in a large, nonstick saute pan. Add the meatballs and cook thoroughly - about 3 - 4 minutes per side. Remove and set aside.
- Spread a few tablespoons of salsa verde on the bottom of a large serving dish. Place the meatballs on top, then spoon the remaining salsa over each meatball. Top with crumbled queso cheese. Serve immediately - or place under the broiler for 2 minutes until the cheese melts and turns golden brown.
Per meatball: 85 calories, 7g fat, .85g net carbs, 8g protein
Per serving (4): 341 calories, 28g fat, 3.4g net carbs, 32g protein
[pinterest text=”Green Chicken Enchilada Meatballs (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/05/greenballs5small-672×950.jpg”]
Can’t get enough low carb meatballs? Try the General Tso’s Meatball, Low Carb Meatballs alla Parmigiana, or the always popular Buffalo Balls!
For more great recipes, download your copy of The Gluten Free Low Carber today!