Description
A low carb and gluten free Mexican-inspired meatball. Ole!
Ingredients
Scale
- 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
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, .85g net carbs, 8g protein
Per serving (4): 341 calories, 28g fat, 3.4g net carbs, 32g protein
Nutrition
- Serving Size: 4 meatballs
