KETO ASIAN CHICKEN MEATBALLS

KETO ASIAN CHICKEN MEATBALLS

INGREDIENTS
FOR THE MEATBALLS:

• 2 pounds ground chicken (you can also use ground pork, turkey, or beef)
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 large eggs
• 2 green onions, thinly sliced
• 1 teaspoon sea salt  (I swear by Real Salt)
• 2 tablespoons chopped fresh cilantro
• 1/2 cup coconut flour (I use this brand)

FOR THE DIPPING SAUCE:

• 1 tablespoon gluten free soy sauce or coconut aminos (I like this brand)
• 1 1/2 tablespoons unseasoned rice wine vinegar
• 1 tablespoon sriracha
• 1 tablespoon brown sugar erythritol (get it here)
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
  

INSTRUCTIONS
FOR THE MEATBALLS:

1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, combine all of the ingredients for the meatballs and mix until well incorporated.
3. If the mixture seems too soft or sticky, refrigerate for 15 minutes before forming the meatballs.
4. Form the meat mixture into 1 1/2 inch meatballs, making a total of 40. Line the meatballs on the prepared baking sheet. Bake for 15 minutes or until the meatballs have reached an internal temperature of 165°F.

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