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Green Chicken Enchilada Meatballs (Low Carb & Gluten Free)

  • Yield: 16 meatballs 1x


A low carb and gluten free Mexican-inspired meatball. Ole!


  • 1 lb. ground chicken or turkey
  • 1 egg
  • 1/4 cup almond flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp cilantro, chopped
  • 2 Tbsp green onions, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 tsp garlic powder
  • 1/4 cup queso fresco, crumbled
  • oil for frying

To Serve

  • 1/2 cup salsa verde
  • 1/4 cup queso fresco, crumbled


  1. 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

  1. 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.


Approximate nutrition information:
Per meatball: 85 calories, 7g fat, .85g net carbs, 8g protein
Per serving (4): 341 calories, 28g fat, 3.4g net carbs, 32g protein


  • Serving Size: 4 meatballs

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