Chicken Satay Meatball Recipe – Low Carb and Gluten Free
Try this Chicken Satay Meatball Recipe – Low Carb and Gluten Free recipe, or contribute your own.
Try this Chicken Satay Meatball Recipe – Low Carb and Gluten Free recipe, or contribute your own.
- 1 egg
- 1 tsp garlic powder
- 1 tsp salt
- 1 garlic clove chopped
- 1 tbsp garam masala
- 1 lb ground chicken or turkey
- 1/3 upalmond flour
- 1 tsp chili peppers minced (red chilis or serranos will work)
- 1 tbsp fresh cilantro chopped
- 1/2 tsp ground ginger powder
- 1 tbsp fish sauce or coconut aminos
- 1/4 cup smooth peanut or almond butter (sugar free)
- 2 tbl fresh ginger chopped
- 1 tbl fish sauce or coconut aminos
- 1 tbl lime juice
- 3 tbl water
- 1 tbl coconut milk
- 1 tsp (or more) chilis minced (serrano, habanero, or thai red chilis)
- 1 tbsp granulated sugar substitute
- 1/2 tsp xanthan gum (optional thickener)
- Carbohydrate 1.1082905486353 g
- Cholesterol 0 mg
- Fat 0.197826410268045 g
- Fiber 0.0488420264465999 g
- Protein 0.102186201941548 g
- Saturated Fat 0.169069270836371 g
- Serving Size 1 1 meatballs (four servings) (35g)
- Sodium 0.788270834213367 mg
- Sugar 1.0594485221887 g
- Trans Fat 0.0145385196356704 g
- Calories 6 calories
Step-by-step
- Combine all of the meatball ingredients in a medium bowl. Mix gently but thoroughly.
- Form into 16 meatballs and place on a parchment-lined cookie sheet.
- Bake at 350 degrees (F) for 15 minutes, or until cooked through.
- Toss gently in the satay sauce and serve warm garnished with chopped cilantro and toasted peanuts or almonds.
- Combine all of your satay sauce ingredients in a blender or magic bullet.
- Blend until completely smooth.
- Taste and adjust seasonings for your preference (ie, sweeter, saltier, spicier).
Almond flour does the heaviest structural lifting in this formulation, absorbing rendered moisture from the ground chicken while preventing the proteins from tightening into dense, rubbery pellets during dry-heat cooking. Ground poultry lacks the intrinsic fat content of beef or pork, meaning structural aids are necessary to retain chew. Incorporating nut flour creates microscopic pockets throughout the meat mixture, trapping steam and yielding a tender crumb at 350 degrees Fahrenheit. Overworking the protein matrix destroys this delicate internal architecture, so combine the ingredients gently with a fork or gloved hands just until uniform before dividing into sixteen portions on parchment paper.
Building Structural Integrity
Baking these poultry spheres for precisely 15 minutes prevents moisture loss. Pulling the tray too early leaves the center undercooked, whereas extending the bake past 18 minutes drives out bound moisture and hardens the exterior. Almond flour behaves differently than wheat breadcrumbs because it contains zero gluten networks. Instead of developing elasticity, it relies on the whole egg binder to set the shape. Mix the egg thoroughly with the spices and aromatics first before folding in the meat to distribute the seasoning evenly without overhandling the poultry.
Achieving Emulsion Stability in the Sauce
High-speed blenders transform nut butter, coconut milk, and liquids into a cohesive emulsion by shearing fat droplets into microscopic sizes. Xanthane gum acts as insurance against separation, locking the water and oil phases together so the sauce clings to the baked meatballs rather than pooling on the plate. Taste the blended mixture immediately after processing to evaluate the balance of heat from the minced chilis against the sweetness of the sugar substitute. Adjust the consistency by adding warm water one teaspoon at a time until the sauce coats the back of a spoon smoothly.
