Smoky Hot Ketchup Chicken Meatballs (Low Carb & Paleo)
Prep Time10 minutesmins
Cook Time23 minutesmins
Total Time33 minutesmins
Servings: 162" meatballs
Calories: 192kcal
Course: Appetizer, Main Course
Cuisine: American
Flavorful Smoky Hot Ketchup Chicken Meatballs made with a spicy beetroot ketchup, ground chicken breast and almond flour. The perfect low carb and paleo-friendly barbecue flavored meatballs!
Ingredients
1lbChicken Breast, Ground or Whole, 454g
½mediumRed Onion, Chopped, 52g
¼ cup+ 2 TbspHot Ketchup, see notes for sub
1tspPaprika
½tspSalt
¼tspBlack Pepper
¼cupAlmond Flour, 20g, see notes for sub
Cooking spray or Olive Oil for greasing
Instructions
Preheat oven to 350°F and lightly grease a baking sheet.
Prepare Chicken:
If using whole chicken breast, cut into large chunks and place in a food processor.
Pulse (do not process, use the pulse option, or the chicken will form mush) about 10-15 times until it turns into a ground chicken.
Work in batches if needed.
Make Meatballs:
In a large bowl combine chicken, chopped onion, ¼ cup ketchup, paprika, salt and pepper, and mix well until uniform. Use clean hands!
Add almond flour and mix again.
Spoon out a heaping tablespoon worth of the mix and use hands to shape into meatballs (about 16) and transfer to baking sheet.
Bake for about 23 minutes.
Coat with additional hot ketchup, and serve!
Notes
To replace hot ketchup, use regular ketchup + ¼ tsp Cayenne Pepper.
To replace almond flour use ¼ cup breadcrumbs or 1½ Tbsp Coconut Flour.
Make sure to use “pulse” and not the regular “process” option on the food processor, or it will turn the chicken into a soft mush.
Storage:
Fridge: 3-4 days in an airtight glass container. Reheat in a 350°F oven for about 5-7 minutes, or microwave on high for 1 minute until warmed through.
Freeze raw: Place baking sheet in freezer and allow meatballs to freeze. When frozen, transfer to a freezer-safe bag and freeze. Thaw before cooking, and increase cook time by 3-4 minutes.
Freeze cooked: Cook meatballs and cool. Transfer to parchment paper lined baking sheet and freeze. When frozen, transfer to a freezer-safe bag and freeze. Thaw and reheat in microwave to serve.