These low carb Green Chicken Enchilada Meatballs have all the flavors you love from classic enchiladas—savory, tangy, a little smoky—without the tortillas or carb crash. Each serving packs 32g of protein, which is exactly why they keep showing up in my meal plans.
If you’re short on time (or patience), feel free to use the Jump to Recipe button at the top of the page and skip the blah-de-blah. No judgment. I built it for people like us.
Meatball Mondays, Somehow Still Going Strong
Since starting Meatball Mondays a few weeks ago, I’ve done something I never thought possible: I now look forward to Mondays. Wild, I know.
But here’s the thing—I’ve never met a meatball I didn’t like. They’re easy, endlessly adaptable, naturally gluten free, and perfect for low carb cooking. Once you start playing with flavors, there’s really no end to what you can do with them.
Recently, in the Carolina BBQ Meatballs post, I asked for ideas for future meatball makeovers—and you delivered. Those suggestions are now living on my very long list of future recipes, which means Meatball Mondays are officially here to stay. Hooray. 🎉
One reader, Sweet T, suggested a Mexican-style meatball, and that was all it took. I immediately became mildly obsessed with the idea of a green enchilada version and bumped it straight to the front of the line.
Asking me to pick a favorite meatball recipe is like asking a mother to choose a favorite child—but this one is absolutely near the top. These were a huge hit at our house, and even picky Hungry Jr. gave them an enthusiastic thumbs-up.
Are they the prettiest meatballs I’ve ever made? No.
Are they incredibly flavorful? Absolutely.
If this meatball were a celebrity, it would be Meryl Streep—not flashy, never trying too hard, but always delivering an exceptional performance.
Recipe Notes & Substitutions
- Salsa verde matters here. I was out of my homemade version, so I used a roasted store-bought salsa verde and it added a ton of depth. If you can find a roasted tomatillo salsa, grab it.
- Regular salsa verde works just fine too. I’ve used Herdez many times with great results.
- Don’t stress if you can’t find a specific brand—these meatballs are still delicious even “naked.”
- Chicken or turkey both work. The flavor difference is minimal, so I usually buy whatever is cheapest.
- For turkey, I prefer 85/15 for the best texture.
- If you’re following a lower-fat plan, 93/7 will work—but the meatballs won’t be quite as velvety.
These are easy, meal-prep friendly, freezer-friendly, and versatile enough to show up in dinners, lunches, or straight out of the fridge while standing at the counter. Not that I’ve done that. 👀
How We Actually Eat These
These green enchilada meatballs are especially good because they don’t need much to be satisfying. A few easy ways to use them:
- Serve over cauliflower rice with extra salsa verde and a sprinkle of queso fresco
- Pair with a simple side salad for an easy weeknight dinner
- Add them to a bowl with sautéed zucchini or peppers for meal prep lunches
- Eat them straight from the fridge while deciding what you should make for dinner (extremely realistic option)
They reheat well, freeze well, and make great leftovers—aka exactly the kind of recipe that earns repeat appearances in meal plans.
Print
Low Carb Green Chicken Enchilada Meatballs
- Total Time: 20 minutes
- Yield: 16 meatballs 1x
- Diet: Diabetic
Description
Low carb green chicken enchilada meatballs made with salsa verde and classic enchilada flavors. Gluten free and high in protein.
Ingredients
- 1 lb. ground chicken or turkey
- 1 egg
- 1/4 cup almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 Tablespoon cilantro, chopped
- 2 Tablespoon green onions, chopped
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 teaspoon garlic powder
- 1/4 cup queso fresco, crumbled
- oil for frying
To Serve
- 1/2 cup salsa verde
- 1/4 cup queso fresco, crumbled
Instructions
- 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.
To serve
- 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.
Notes
Approximate nutrition information:
Per meatball: 85 calories, 7g fat, .65g net carbs, 8g protein
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Keto meatballs
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4 meatballs
- Calories: 341
- Fat: 28g
- Carbohydrates: 3g net
- Protein: 32g
Natalie says
Delicious! My keto and non-keto family members all enjoyed!
Mellissa Sevigny says
So happy to hear it!!!
Rebecca says
Yum! We really enjoyed this recipe and can’t wait to try some of your other meatballs!
Meg says
My family loves this recipe! Have you ever used one of your meatball recipes to make a meatloaf? I’m always looking for ways to simplify, and cooking up a loaf rather than frying individual balls would be helpful. I’m curious if you think this recipe would work well in that regard. Thanks!
Tati says
I tried that with one of the recipes. It was great.
Nicole says
These were fantastic! My whole family devoured them (and I have very picky eaters). Thank you for creating such a yummy, easy dish!
Trish says
All your meatball recipes look so delicious however we have a tree nut allergy in our house, what would you recommend for a substitution of the almond flour?
Mellissa Sevigny says
Hi Trish! You could use ground pork rinds in place of the almond flour in all of the recipes – or if gluten isn’t an issue you could use panko or regular unseasoned bread crumbs as well!
Bri says
This was an awesome substitute. I used the same measurement as you would for the breadcrumbs. These are so flavorful you don’t taste anything off.
Aubrie says
I haven’t tried, but could you also use sunflower seed flour? That may be hard to find however.
Sashanna Caldwell says
This is a WAY late response but using extra eggs and no almond flour is an option, especially if it is a recipe where you can add grated Parmesan cheese. The cheese absorbs moisture like the almond flour and the eggs act as an additional binder. Also make them as tender as can be!
Aubrie says
Does any of the salsa verde get incorporated into the turkey mix before baking?
Mellissa Sevigny says
No Aubrie, it’s just served on the top!
Ashea says
Were you able to find out if the World Table salsa verde is truly gluten free?
Mellissa Sevigny says
I never did look at that Ashea but I would be shocked if it wasn’t. There would be no reason to put a wheat product in salsa that I can think of.
Mellissa Sevigny says
Just bought some and double checked it – definitely gluten free!
Amanda says
Delicious! we loved them we browned first in the frying pan and backed to finish. Thanks
Tony says
Have you baked your meatballs before? Was looking at another way of cutting fat out? Will give this a try.
Mellissa Sevigny says
Yes, I have baked them before, and they come out fine – you just don’t get the crunchy crust and brown color that you get from frying them. Enjoy!
J. Emmons says
We cooked them on the BBQ. That would be a way to cut the fat.
Sweet T says
OMG I feel famous!!! LOL I find it incredibly awesome that you actually used my idea, and these sound delicous!!! :-D
We LOVED the Carolina BBQ meatballs BTW – I ended up doubling the recipe and was really glad I did!
Keep these ideas coming everyone!!
Mellissa Sevigny says
Enjoy your 15 minutes of fame my friend! Ha ha! Thanks for the idea, and please do let me know if you think of any others. Glad you liked the BBQ meatballs, they are a favorite over at our house too now! :)