Description
A Thai-inspired recipe for Low Carb and Gluten Free Chicken Satay Meatballs. The perfect party appetizer!
Ingredients
Scale
For the Meatballs:
- 1lb ground chicken or turkey
- 1 egg
- 1/3 cup almond flour
- 1 Tbsp garam masala
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp chili peppers, minced (red chilis or serranos will work)
- 1 Tbsp fresh cilantro, chopped
- 1/2 tsp ground ginger powder
- 1 Tbsp fish sauce or coconut aminos
For the Sauce:
- 1/4 cup smooth peanut or almond butter (sugar free)
- 2 Tbl fresh ginger, chopped
- 1 Tbl fish sauce or coconut aminos
- 1 Tbl lime juice
- 1 garlic clove, chopped
- 3 Tbl water
- 1 Tbl coconut milk
- 1 tsp (or more) chilis, minced (serrano, habanero, or thai red chilis)
- 1 Tbsp granulated sugar substitute
- 1/2 tsp xanthan gum (optional thickener)
Instructions
For the Meatballs:
- Combine all of the meatball ingredients in a medium bowl. Mix gently but thoroughly. Form into 16 meatballs and place on a parchment-lined cookie sheet. Bake at 350 degrees (F) for 15 minutes, or until cooked through. Toss gently in the satay sauce and serve warm garnished with chopped cilantro and toasted peanuts or almonds.
For the Sauce:
- Combine all of your satay sauce ingredients in a blender or magic bullet. Blend until completely smooth. Taste and adjust seasonings for your preference (ie, sweeter, saltier, spicier).
Notes
Approximate nutrition information per serving
4 “naked” meatballs: 219 calories, 8g fat, 1.5g net carbs, 8g protein
4 meatballs w/ almond sauce: 326 calories, 17g fat, 3.75g net carbs, 12g protein
4 meatballs w/ peanut sauce: 336 calories, 17g fat, 4.75g net carbs, 12g protein
Nutrition
- Serving Size: 4 meatballs
