Green Chicken Enchilada Meatballs (Low Carb & Gluten Free)
A low carb and gluten free Mexican-inspired meatball. Ole!
A low carb and gluten free Mexican-inspired meatball. Ole!
- 1 egg
- 1 tsp garlic powder
- 1/2 tsp salt
- oil for frying
- 1/4 tsp black pepper
- 1 tbsp ground cumin
- 2 tbsp green onions chopped
- 1/4 cup almond flour
- 1 tbsp cilantro chopped
- 1/2 cup salsa verde
- 1 tbsp ground coriander
- 1 lb. ground chicken or turkey
- 1/4 cup queso fresco crumbled
- 1/4 cup queso fresco crumbled
- Carbohydrate 1.13626367674063 g
- Cholesterol 0 mg
- Fat 6.18087077848623 g
- Fiber 0.25716145432293 g
- Protein 0.440582109517223 g
- Saturated Fat 0.483025717459944 g
- Serving Size 1 1 meatball (43g)
- Sodium 51.3241590001668 mg
- Sugar 0.879102222417704 g
- Trans Fat 0.392745370132755 g
- Calories 61 calories
Step-by-step
- 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.
- 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.
Ground chicken requires careful handling because its low fat content makes it prone to sticking fiercely to conventional cast iron or stainless steel surfaces, meaning a heavy-duty nonstick skillet measuring at least twelve inches across is non-negotiable for achieving an even sear without tearing the exterior. Mixing almond flour directly into the poultry protein absorbs excess moisture from the egg and salsa verde, binding the spheres together without traditional breadcrumbs, though the resulting dough remains remarkably sticky until chilled for ten minutes before rolling. When frying these portions in neutral oil heated to medium-high, brown them for exactly three to four minutes per side until a deep amber crust forms naturally. Determining doneness without inserting an instant-read thermometer into the center requires watching for clear juices to emerge and observing that the meat feels completely firm and springy to the touch rather than mushy. Broiling the finished dish for precisely two minutes melts the queso fresco topping without overheating the poultry underneath.
