Description
Low carb green chicken enchilada meatballs made with salsa verde and classic enchilada flavors. Gluten free and high in protein.
Ingredients
Units
Scale
- 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