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Keto Chicken Enchilada Meatballs Meal Prep Recipe

Lunch
Main Dishes
Quick Easy
★★★★☆
4.5/5
(5 reviews)
By Zylo Nutritionist Team
Keto Chicken Enchilada Meatballs Meal Prep
Zylo Recipes

Description

These chicken enchilada meatballs are a delightful fusion of Mexican-inspired flavors, offering a satisfying and wholesome experience. Crafted from ground chicken blended with an array of vibrant, low-carbohydrate vegetables and aromatic spices, these meatballs are baked to a succulent, golden-brown perfection. The result is a tender, juicy center complemented by a slightly crisp exterior, making each bite an absolute treat.

Served with a luscious enchilada sauce, these meatballs transcend ordinary weeknight dinners. The sauce, a harmonious blend of rich tomato paste, savory chicken stock, and a medley of spices, is carefully crafted to be both flavorful and mindful of dietary needs. The sauce achieves a velvety smooth texture through the use of a roux made from butter and coconut flour, ensuring a satisfyingly thick consistency that clings beautifully to the meatballs.

A touch of xanthan gum further enhances the sauce's luxurious mouthfeel. These chicken enchilada meatballs are incredibly versatile. They can be enjoyed on their own as a hearty and flavorful main course, or served alongside a bed of cauliflower rice for a complete and balanced meal.

The meatballs are also ideal for meal preparation, allowing you to savor the deliciousness throughout the week. The enchilada sauce recipe is easily adaptable for future use. Prepare a large batch, use what you need, and freeze the rest for later enjoyment.

Simply cool the sauce completely, portion it into freezer-safe containers, and store for up to three months. When ready to use, thaw overnight in the refrigerator. The sauce maintains its vibrant flavor and smooth texture, ensuring a consistently delicious experience.

While the current seasoning blend complements poultry exceptionally well, feel free to experiment with other ground meats. Ground beef offers a robust and hearty alternative, while ground turkey provides a leaner option without compromising on flavor. No matter your choice, these enchilada meatballs are guaranteed to be a crowd-pleaser and a welcome addition to any meal plan.

Preparation Time

Prep Time
10 min
Cook Time
30 min
Total Time
40 min

Nutrition Information

Per 1 4 Meatballs serving
C
Calories
380 Kcal
C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
30 g
C
Fats
25 g
Saturated Fats 10 g
Unsaturated Fats 12 g
Cholestrol 100 mg
Sodium 500 mg
Potassium 400 mg
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Ingredients

    1.
    Chicken Ground Raw
    Chicken Ground Raw
    530 g
    2.
    Red pepper
    Red pepper
    0.25 large - 3" diameter x 3 3/4"
    3.
    Red onion
    Red onion
    0.25 small
    4.
    Garlic
    Garlic
    1 clove
    5.
    Jalapeno peppers
    Jalapeno peppers
    0.25 regular - approx 2" long
    6.
    Cilantro Or Coriander Leaves Fresh Or Raw Herb
    Cilantro Or Coriander Leaves Fresh Or Raw Herb
    0.25 cup
    7.
    Lemon juice
    Lemon juice
    1 tbsp
    8.
    Paprika
    Paprika
    2 tsp
    9.
    Cumin, seed
    Cumin, seed
    1 tsp
    10.
    Mozzarella cheese
    Mozzarella cheese
    0.5 cup, grated
    11.
    Salt
    Salt
    1 tsp
    12.
    Black pepper, ground
    Black pepper, ground
    0.5 tsp
    13.
    Butter
    Butter
    3 tbsp
    14.
    Coconut flour
    Coconut flour
    1 tbsp
    15.
    Chili Powder
    Chili Powder
    0.25 tsp
    16.
    Onion powder
    Onion powder
    0.5 tsp
    17.
    Oregano, ground
    Oregano, ground
    0.25 tsp
    18.
    Liquid stevia
    Liquid stevia
    3 Drop
    19.
    Tomato paste
    Tomato paste
    2 tbsp
    20.
    Chicken broth
    Chicken broth
    2 cup
    21.
    Xanthan Gum
    Xanthan Gum
    0.5 tsp
    22.
    Cilantro
    Cilantro
    2 tbsp

Instructions

    1.
    Preheat your oven to 400 F. Line a baking sheet with aluminum foil, brush it with oil, and set aside. Add the red bell pepper, onion, garlic, jalapeno, and cilantro to a food processor and blend until finely chopped, for 20-30 seconds.
    2.
    Transfer the processed veggies to a large bowl. Add the ground chicken, 1 Tbsp lemon juice, 1 tsp paprika, cumin, 1/4 cup of cheese, tsp salt, and tsp black pepper. Mix everything using a wooden spoon until all the veggies and spices are well combined.
    3.
    Use a cookie scoop to portion out the chicken mix into 16 pieces. Roll the pieces into balls, and place them on the prepared sheet. Bake for 20-25 minutes until cooked through and slightly golden on the outside. Set aside.
    4.
    While the meatballs are baking, make the Keto enchilada sauce. Add the butter to a saucepan and melt it over medium heat. Add the coconut flour, 1 tsp paprika, chili powder, onion powder, and oregano and cook them for 1 minute until fragrant.
    5.
    Add the tomato paste, sp lemon juice, stevia, chicken stock, 1/4 tsp salt, tsp black pepper, and xanthan gum, then whisk until everything is well incorporated. Bring the sauce to a boil, and cook on low heat for 5 minutes. Taste to adjust seasoning, then set aside.
    6.
    To serve, divide the sauce into 4 microwave-safe containers. Add 4 meatballs to each container, and sprinkle 1 tbsp of cheese. Place in the fridge for up to 4 days. When ready to eat, microwave for 1-2 minutes until warm and the cheese is melted. Garnish with fresh cilantro and jalapeno.