About
These kung pao chicken meatballs are a tasty and healthy lunch! For a more filling meal, you can pair the meatballs with Carb Manager’s Cauliflower Fried Rice or another keto side you enjoy. You can even break up these meatballs over a salad to enjoy. Each meatball is tender, refreshing, and a little spicy.
*Please use 2 TB of avocado oil for cooking in this recipe. The amount noted in the ingredient list is for nutritional purposes only.
Ingredients
- 1 ounce red bell peppers, raw
- 1 ounce spinach
- 8 ounce boneless skinless chicken breast
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ cup, chopped cilantro
- 1 tablespoon, chopped basil
- ½ teaspoon crushed red pepper by simply organic
- ¼ teaspoon cumin, ground
- ¼ teaspoon cayenne
- 1 ounce peanuts
- 1 tablespoon avocado oil
- 1 wedge – juice from one wedge or slice lime juice, fresh
Instructions
- Prepare the bell pepper, spinach, and chicken breast by giving them a rough chop. This will make the mixing process easier.
- In a food processor, combine the first three ingredients with the salt, pepper, cilantro, basil, red pepper, cumin, cayenne, and peanuts. Pulse until all the ingredients are minced and slightly bound together.
- Use your hands to form 6 meatballs, each about 2 inches tall.
- *Please use 2 TB of avocado oil for cooking. Heat the oil in a medium sized skillet on medium-low heat. Place the meatballs in the skillet. Cover the skillet with a lid and let the meatballs brown for about 2 minutes.
- Gently rotate and cook the meatballs for about 60 seconds per side until the meatballs are cooked throughout and golden brown all around. This should take about 5 minutes.
- Serve the meatballs with a wedge of lime and enjoy!
Nutrition Facts
- Servings: 2
- Calories: 350.8kcal/1467.7kJ (per serving)
- Fat: 19.2g (per serving)
- Carbs: 5.1g (per serving)
- Protein: 39.2g (per serving)
