Keto Chicken Enchilada Meatballs Meal Prep
These Keto chicken enchilada meatballs are a flavor explosion of Mexican goodness that we think you will love. Our Keto meatballs are made from ground chicken mixed with a bunch of low-carb vegetables and spices. They are baked until juicy and golden and served with a delicious Keto enchilada sauce. This dish is an excellent option for your Keto meal prep. You can serve these Keto enchilada meatballs on their own, or with cauliflower rice.Is enchilada sauce Keto?Generally, no, enchilada sauce isn’t Keto-friendly. Regular enchilada sauce contains flour and sugar, which are very high in carbs. Our enchilada sauce recipe, however, is Keto-friendly, sugar-free, and gluten-free. This sauce pairs perfectly with these low-carb chicken meatballs, but it can also be served as a part of other Keto chicken meal prep recipes.How can you make a thick Keto enchilada sauce without using any flour/cornstarch?To make a thick and smooth Keto enchilada sauce you must start by making a roux by cooking coconut flour in butter. This acts as a thickener for the sauce. Then, you must add the spices, tomato paste, chicken stock, and xanthan gum. The xantham gum acts as another thickening agent. Let the sauce boil for a couple of minutes to reach your desired consistency.Can you freeze Keto enchilada sauce?Yes, you can! The great thing about this Keto enchilada sauce recipe is that you can prepare a big batch, use some, and freeze the rest for the upcoming months. After you prepare the sauce, let it cool completely before portioning it out into jars. Secure the jars and keep them in the freezer for up to 3 months. To thaw, place in your fridge overnight.Can you recreate this dish with ground beef?While this recipe’s seasoning mix works best with poultry, you can definitely make it with ground beef if you prefer. You can also try it with ground turkey for a leaner version. All of these alternatives are amazing Keto meal prep ideas.
How to Make It
Step 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.
Step 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, ¾ tsp salt, and ¼ tsp black pepper. Mix everything using a wooden spoon until all the veggies and spices are well combined.
Step 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.
Step 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.
Step 5
Add the tomato paste, ½ tbsp lemon juice, stevia, chicken stock, 1/4 tsp salt, ¼ 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.
Step 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.
Ingredients
- Chicken Ground Raw – 530 g
- Red pepper – 0.25 large – 3″ diameter x 3 3/4″
- Red onion – 0.25 small
- Garlic – 1 clove
- Jalapeno peppers – 0.25 regular – approx 2″ long
- Cilantro Or Coriander Leaves Fresh Or Raw Herb – 0.25 cup
- Lemon juice – 1 tbsp
- Paprika – 2 tsp
- Cumin, seed – 1 tsp
- Mozzarella cheese – 0.5 cup, grated
- Salt – 1 tsp
- Black pepper, ground – 0.5 tsp
- Butter – 3 tbsp
- Coconut flour – 1 tbsp
- Chili Powder – 0.25 tsp
- Onion powder – 0.5 tsp
- Oregano, ground – 0.25 tsp
- Liquid stevia – 3 Drop
- Tomato paste – 2 tbsp
- Chicken broth – 2 cup
- Xanthan Gum – 0.5 tsp
- Cilantro – 2 tbsp