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These Keto Chicken Pesto Meatballs are a delicious protein option to throw on top of
salads, lettuce wraps, or even cauliflower rice. With just a few ingredients this is an
easy batch cooking recipe to make on the weekend to have on hand all week for easy
low carb meals. Here’s 5 ideas that would carry you through the entire week:
- Serve them on top of zucchini noodles with a little extra pesto and grated
Parmesan.
- Tuck them into a lettuce wrap with olives, cherry tomatoes, and artichoke hearts.
- Make a large Italian salad with a red wine vinaigrette and top it off with these
meatballs.
- Serve them with cauliflower rice and a side of Greek salad.
- Make a keto pizza dough and use these meatballs as the protein, simply give
them a rough chop before adding them to the pizza!
- You can easily make any pesto with your favorite herbs,, nuts or seeds, with or without dairy.
Hands-on Overall
Serving size 4 meatballs
Nutritional values (per serving, 4 meatballs)
Net carbs4.3 grams
Protein27.3 grams
Fat32.9 grams
Calories424 kcal
Calories from carbs 4%, protein 26%, fat 70%
Total carbs6.2 gramsFiber1.9 gramsSugars1.8 gramsSaturated fat4.8 gramsSodium508 mg(22% RDA)Magnesium81 mg(20% RDA)Potassium493 mg(25% EMR)
Ingredients (makes 4 servings)
- 450 g ground chicken, ideally thighs (1 lb)
- 1 large egg
- 1/2 cup almond flour (50 g/ 1.8 oz) or 3 tbsp coconut flour for nut-free (24 g/ 0.9 oz)
- 1/2 cup pesto, divided into 2 parts (125 g/ 4.5 oz)
- 1 small red onion, chopped (60 g/ 2.1 oz)
- 1/2 tsp sea salt
Instructions
- Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted), unless you cook them in a pan. Place the chicken, egg, almond flour, 1/4 cup pesto, chopped onion and salt in a large bowl and mix to combine.
- Roll the mixture into 16 balls and place on a baking sheet.
- Bake for about 20 minutes or until golden and cooked through. Alternatively, cook the meatballs in a hot, lightly greased pan for 2-3 minutes per side, until browned and cooked through. Do not turn too soon or they will crumble (don't turn until a crust develops on the outside).
- Top with the remaining 1/4 cup pesto to serve. Eat with fresh green salad, cauli-rice or roasted vegetables. Store in an airtight container in the refrigerator for up to 5 days.
Ingredient nutritional breakdown (per serving, 4 meatballs)
| Net carbs | Protein | Fat | Calories |
|---|
| Chicken, minced (ground), dark meat, thighs |
| 0 g | 21.7 g | 4.6 g | 134 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Basil pesto |
| 2.2 g | 1.2 g | 20.5 g | 193 kcal |
| Onion, red, fresh |
| 1 g | 0.2 g | 0 g | 6 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Total per serving, 4 meatballs |
| 4.3 g | 27.3 g | 32.9 g | 424 kcal |
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