Simple and Delicious Thai Chicken Meatballs
These Thai meatballs are simple and delicious to make. Packed with protein, these gluten-free, keto, paleo, and clean eat bites are seasoned to perfection and come together with minimal effort.
Servings: 18 meatballs
Calories: 49kcal
Ingredients
- 1 lb ground chicken
- 1/4 cup carrots (diced) (optional)
- 1/3 cup blanched almond flour
- 1 clove garlic (grated)
- 1 tsp fresh ginger (grated)
- 1/2 tbsp fish sauce
- 1/2 tsp Himalayan salt
- 1/2 tsp ground black pepper
- 2 tbsp cilantro
- 2 tbsp chives (finely sliced)
- pinch red pepper flakes (optional)
Instructions
- Preheat oven to 400°F.
- Mix all ingredients together in a bowl so that everything is evenly distributed.
- Slightly overfill a tablespoon measure with the mixture and roll each portion into a ball and place on a baking sheet.
- Bake your meatballs at 400°F for 15-20 min (until the internal temperature reaches 165°F)
- Serve immediately and store any leftovers in the refrigerator for up to 5 days. Freeze cooked meatballs for up to 2 months.
Notes
- Pair these meatballs with a Thai Green or Red Curry for a flavorful blast.
- Though the use of carrots is optional, it adds a nice touch of sweetness and serves as a great veggie addition.
- The use of the blanched almond flour keeps these meatballs gluten-free and it also adds fat to the meatballs which keeps them both moist and helps bind them together.
- If you find that your mixture is a bit too "wet" add a bit more almond flour a tablespoon at a time until you're able to scoop and roll the meatball by hand. Note that if they are slightly moist that is okay.