Post by Loupy on Feb 6, 2015 15:05:34 GMT -7
Chicken Nugget Meatballs – Low Carb and Gluten Free
From: Mellissa Sevigny @ www.ibreatheimhungry.com/
A kid friendly meatball recipe based on everybody's favorite drive thru chicken nuggets!
(A low carb, gluten free, keto, atkins, lchf, Paleo friendly recipe.)
Yield: 16 meatballs
Ingredients
For the meatball mix:
1 lb ground chicken (or turkey)
1/2 cup almond flour
1 egg
1/2 tsp kosher salt
1/8 tsp ground pepper
1/2 tsp onion powder
1/8 tsp celery seeds
1/4 tsp minced fresh rosemary
1/4 tsp paprika
For the coating:
1/2 cup almond flour
2 Tbsp coconut flour
3/4 tsp kosher salt
1/8 tsp garlic powder
1/4 tsp paprika
To assemble and fry:
1 egg beaten
2 Tbsp oil for frying
Instructions:
To make the meatball mix:
Combine the meatball mix ingredients together and mix thoroughly.
Chill for 10 minutes.
Coat hands lightly with oil (the mix is sticky) and form the mixture into 16 meatballs.
To assembly and fry:
Combine the coating ingredients in a medium bow and mix well.
Heat the oil in a nonstick pan over medium heat.
Dip each meatball into the egg, then the coating, then into the hot oil.
Cook about 3 minutes per side, turning until all sides are golden brown and the meatballs are cooked through.
Serve with your choice of store bought or home made sauces.
To make the chipotle mayonnaise:
Combine 1/4 cup of mayonnaisse and 1 tsp sriracha hot sauce and mix well.
To make the honey mustard:
Combine equal parts honey to mustard (ex. 1/4 cup to 1/4 cup) ** not low carb
Approx Nutritional info per serving:
Serving Size: 4 meatballs
423 calories,
30g fat,
4g net carbs,
27g protein
*doesn't include dipping sauces
From: Mellissa Sevigny @ www.ibreatheimhungry.com/
A kid friendly meatball recipe based on everybody's favorite drive thru chicken nuggets!
(A low carb, gluten free, keto, atkins, lchf, Paleo friendly recipe.)
Yield: 16 meatballs
Ingredients
For the meatball mix:
1 lb ground chicken (or turkey)
1/2 cup almond flour
1 egg
1/2 tsp kosher salt
1/8 tsp ground pepper
1/2 tsp onion powder
1/8 tsp celery seeds
1/4 tsp minced fresh rosemary
1/4 tsp paprika
For the coating:
1/2 cup almond flour
2 Tbsp coconut flour
3/4 tsp kosher salt
1/8 tsp garlic powder
1/4 tsp paprika
To assemble and fry:
1 egg beaten
2 Tbsp oil for frying
Instructions:
To make the meatball mix:
Combine the meatball mix ingredients together and mix thoroughly.
Chill for 10 minutes.
Coat hands lightly with oil (the mix is sticky) and form the mixture into 16 meatballs.
To assembly and fry:
Combine the coating ingredients in a medium bow and mix well.
Heat the oil in a nonstick pan over medium heat.
Dip each meatball into the egg, then the coating, then into the hot oil.
Cook about 3 minutes per side, turning until all sides are golden brown and the meatballs are cooked through.
Serve with your choice of store bought or home made sauces.
To make the chipotle mayonnaise:
Combine 1/4 cup of mayonnaisse and 1 tsp sriracha hot sauce and mix well.
To make the honey mustard:
Combine equal parts honey to mustard (ex. 1/4 cup to 1/4 cup) ** not low carb
Approx Nutritional info per serving:
Serving Size: 4 meatballs
423 calories,
30g fat,
4g net carbs,
27g protein
*doesn't include dipping sauces
