Craving a mouthwatering meal that's both low-carb and gluten-free? Get ready to transform your dinner routine with these incredible Green Chicken Enchilada Meatballs that pack a punch of Mexican-inspired flavor! Imagine tender, juicy chicken meatballs swimming in zesty green enchilada sauce, delivering a culinary experience that will make your taste buds dance with excitement. Whether you're following a special diet or just looking for a delicious new recipe, these meatballs are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb ground chicken
- 1/2 cup green enchilada sauce
- 1/4 cup almond flour
- 1 egg
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your meatballs cook evenly and develop a nice golden color.
- In a large mixing bowl, combine the ground chicken, green enchilada sauce, almond flour, egg, garlic powder, cumin, salt, and pepper. Use your hands or a spatula to mix the ingredients until they are well combined. Be careful not to overmix, as this can make the meatballs tough.
- Once the mixture is well combined, use a cookie scoop or your hands to form the mixture into meatballs, about 1 to
- 5 inches in diameter. You should be able to make approximately 12-16 meatballs, depending on the size.
- Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking. Place the formed meatballs on the prepared baking sheet, ensuring they are spaced apart to allow for even cooking.
- Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and have an internal temperature of 165°F (74°C). You can check the temperature using a meat thermometer.
- While the meatballs are baking, you can prepare additional green enchilada sauce if desired. Heat the sauce in a small saucepan over medium heat until warmed through.
- Once the meatballs are done, remove them from the oven and let them cool for a few minutes. Serve the meatballs drizzled with the warm green enchilada sauce. You can also garnish with fresh cilantro or avocado slices for added flavor and presentation.
- Enjoy your Green Chicken Enchilada Meatballs as a delicious low-carb, gluten-free meal! They can be served on their own or with a side of sautéed vegetables or a fresh salad.
Tips
- Use fresh ground chicken for the most tender and flavorful meatballs. Make sure to mix the ingredients gently to avoid tough meatballs.
- The almond flour is key to keeping these meatballs low-carb and gluten-free. It helps bind the ingredients and provides a light texture.
- For extra moisture, don't skip the green enchilada sauce in the mixture - it adds incredible flavor and keeps the meatballs juicy.
- Use a meat thermometer to ensure the meatballs reach the safe internal temperature of 165°F (74°C).
- For meal prep, these meatballs can be made ahead and stored in the refrigerator for up to 3-4 days or frozen for up to a month.
- Get creative with garnishes - fresh cilantro, diced avocado, or a dollop of sour cream can take these meatballs to the next level.
- If you want extra sauce, warm some additional green enchilada sauce for drizzling or dipping.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 4g
Protein: 25g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 120mg
