These tangy and spicy Keto Vietnamese Chicken Meatballs are perfect with the crispy fresh salad, and powerful Vietnamese style salad dressing.
Preheat the oven to 180C / 356F and line a baking tray with baking paper.
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.
Roll tablespoon balls of the meatball mixture and place on the baking tray about 2cm apart,
Bake for 20 - 25 minutes or until cooked through. Alternatively, you can fry in a large frying pan in coconut oil until cooked through.
While cooking, prepare your salad by cutting all vegetables as specified above. Whisk together salad dressing ingredients.
Serve chicken meatballs immediately, tossed through salad and dressing.