October 09, 2015

Green Chicken Enchilada Meatballs

If you've been following me on Facebook and/or Twitter, you probably know that I'm in Missouri this week (and next) taking care of the grand-kids while their mom is away from home attending a friend's wedding. It's been a while since I had all the after-school brouhaha that comes with two school-aged kids, and the hours get away from me far too easily. Luckily, my son-in-law is in town, so once he gets off work and finishes whatever other commitments he has for the evening, he's here to do all the things a dad needs to do.

One of the fun things about visiting my daughter and her husband is that they always have new-to-me recipes on the menu. Tonight's was really good, so I decided to share. My daughter pinned the recipe from a blog called iBREATHE, I'm Hungry. You can go there for the recipe, the pictures, the detailed instructions, but the basic recipe is here: 

Green Chicken Enchilada Meatballs 

(Low Carb & Gluten Free) 

A low carb and gluten free Mexican-inspired meatball. Ole!
Makes 16 meatballs

Ingredients 

1 lb. ground chicken or turkey (you can also use ground beef, which makes it a bit less healthy, I suppose, but it's still delicious ~JB) 
1 egg
¼ cup almond flour
½ tsp salt
¼ tsp black pepper
1 Tbsp cilantro, chopped
2 Tbsp green onions, chopped
1 Tbsp ground cumin
1 Tbsp ground coriander
1 tsp garlic powder
¼ cup queso fresco, crumbled (We used Feta. It was delicious! ~JB)
oil for frying

To Serve
½ cup salsa verde
¼ cup queso fresco, crumbled

Instructions:

Combine all ingredients in a medium bowl and mix thoroughly. Form into 16 meatballs. Heat a few tablespoons of oil in a large, nonstick saute pan. Add the meatballs and cook thoroughly - about 3 - 4 minutes per side. Remove and set aside.

To serve:

Spread a few tablespoons of salsa verde on the bottom of a large serving dish. Place the meatballs on top, then spoon the remaining salsa over each meatball. Top with crumbled queso cheese. Serve immediately - or place under the broiler for 2 minutes until the cheese melts and turns golden brown. (Which would be amazing, but it's also great to serve the meatballs with the salsa on the side and let people dip as much or as little as they want. ~JB) 

Notes
Approximate nutrition information:
Per meatball: 85 calories, 7g fat, .85g net carbs, 8g protein
Per serving (4): 341 calories, 28g fat, 3.4g net carbs, 32g protein

Nutrition Information
Serving size: 4 meatballs

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