Keto Vietnamese Chicken Meatballs & Salad

Keto Vietnamese Chicken Meatballs & Salad

These delicious little Keto Vietnamese Chicken balls are jam packed full of flavour! Paired with a crispy, fresh salad and dressing and you have one tangy, sweet and sour dinner that is sure to please anyone who loves Asian flavours.

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The list of ingredients is on the longer side, but most are basics you will have in the pantry if you enjoy cooking with Asian flavours.

 

I use coriander twice in this recipe, once in the Keto Vietnamese Chicken meatballs, and again in the salad. If you don’t like coriander you are missing out, but I get it. There’s not really anything you could substitute it for, but you could try Thai basil instead.

Keto vietnamese chicken, keto chicken balls, keto chicken meatballs, keto vietnamese meatballs, keto vietnamese salad

You can oven bake or fry these Keto Vietnamese Chicken meatballs. Oven baking is simpler and they stay nice and moist, but frying gives them a crispy outer. I prefer oven baking as it gives you time to get your salad and dressing ready.

 

If you’ve spent any time on my website, you know I love Asian flavours so if you do too, check out a few others by clicking here.

Keto vietnamese chicken, keto chicken balls, keto chicken meatballs, keto vietnamese meatballs, keto vietnamese salad
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Keto Vietnamese Chicken Meatballs and Salad

These tangy and spicy Keto Vietnamese Chicken Meatballs are perfect with the crispy fresh salad, and powerful Vietnamese style salad dressing. 

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 383 kcal

Ingredients

Meatballs

  • 500 grams chicken thigh
  • 4 spring onions
  • 2 red chillis
  • 1.5 tablespoons garlic paste
  • 1.5 teaspoons ginger paste
  • 1/2 cup coriander leaves loosely packed
  • 1 tablespoon sesame oil
  • 2 tablespoons almond meal
  • 1.5 teaspoon salt

Salad

  • 1 small carrot cut into matchsticks
  • 1 lebanese cucumber thinly sliced
  • 1/2 red capsicum thinly sliced
  • 3 spring onions sliced diagonally
  • 1/4 cup fresh coriander
  • 1/4 wombok cabbage shredded

Vietnamese Salad Dressing

  • 1/4 cup fish sauce
  • 1/4 cup rice wine vinegar
  • 1 tablespoons xylitol
  • 1 small red chilli thinly sliced
  • 2 tablespoons lime juice
  • 1 teaspoon garlic paste

Instructions

  1. Preheat the oven to 180 degrees C and line a baking tray with baking paper. 

  2. Roughly chop all meatball ingredients. In a food processor or powerful blender, blend all meatball ingredients together until the chicken is broken down. It's ok to have slightly larger pieces of chicken. 

  3. Roll tablespoon balls of the meatball mixture and place on the baking tray about 2cm apart, 

  4. Bake for 20 - 25 minutes or until cooked through. Alternatively, you can fry in a large frying pan in coconut oil until cooked through.

  5. While cooking, prepare your salad by cutting all vegetables as specified above. Whisk together salad dressing ingredients.

  6. Serve chicken meatballs immediately, tossed through salad and dressing. 

Nutrition Facts
Keto Vietnamese Chicken Meatballs and Salad
Amount Per Serving
Calories 383 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 6g 30%
Cholesterol 122mg 41%
Sodium 2126mg 89%
Potassium 643mg 18%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 23g 46%
Vitamin A 67.1%
Vitamin C 77.2%
Calcium 6.8%
Iron 11.1%
* Percent Daily Values are based on a 2000 calorie diet.

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