Keto Chicken Meatballs
One of the best tips I give friends when they ask me about how to stick with the keto way of eating is: Always have something prepared for when you don't feel like cooking. It's no secret that keto involves a lot of cooking. Most everything I eat is "real food", nothing boxed or prepackaged, so it can get a bit tedious, that's why meal prepping is such a great idea.
I have seen several iterations of this recipe online but never tried it until now... why did I wait so long. These meatballs were amazeballs, but don't take my word for it, try them yourself. They're super easy to whip up and store well in the fridge.
All you need for this recipe is a pack of chicken thighs, an egg, a meat grinder, some seasonings and an oven. I used Montreal chicken seasoning and a little sriracha sauce, but you could use whatever you want.
DIRECTIONS: After grinding your chicken (or buy pre-ground), mix up the chicken, egg, and seasonings and scoop out rounded balls with a tablespoon onto a silpat lined cookie sheet. Bake at 350 for 18 minutes or until done (160 degrees) . The 2lb pack of chicken thighs I used made 18 tablespoon sized meatballs and you can find the nutrition info below.
Since I started eating low carb, I have seen tons of recipes that say you can substitute cauliflower for potatoes. I wasn't really sure this would work, but I was down to give it a try.
To test the theory, I decided to try it with a version of my Mom's potato casserole recipe and boy, was I surprised. It was amazing! It wasn't the exact texture of potatoes, but that would be easily corrected with a little more elbow grease, while mixing.
What You Need:
1 Head of cauliflower (steamed)
1 Block softened cream cheese
1/2 Cup Mayo
1/2 Cup Sour cream
1/2 Cup Shredded cheddar + another 1/2 cup for the top
1/2 Cup Shredded Mozzarella
3 or 4 Slices of bacon (cooked and chopped)
1 Bunch green onions (chopped)
Salt & Pepper
Sprinkle of dill
Preheat the oven to 350.
Steam a medium sized head of cauliflower for about 15-17 minutes.
Cut into bite sized pieces.
In a separate bowl, mix together all other ingredients minus the bacon, a few green onions and 1/2 cup of the shredded cheddar.
Add in the bite sized cauliflower and stir well. (for a more mashed texture, you can whip this with an electric mixer)
Pour into a 9x11 pan, top with the bacon and remaining cheese, a few green onions and the bacon.
Bake for 20 minutes or until cheese is melted and bubbly.
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