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    Culinary Lion » Recipes » Keto Dinner Recipes » Keto Appetizer Recipes » Keto Thai Chicken Meatballs

    Keto Thai Chicken Meatballs

    by Frank Campanella Leave a Comment

    thai chicken meatballs garnished with chili threads and sliced jalapeños

    Estimated reading time: 8 minutes

    Jump to Recipe

    These Keto Thai Chicken Meatballs are the most tender flavorful meatballs I’ve ever made.

    If you love dumplings you will love this recipe. The bamboo steamer is super easy to use and I’m using it to cook so many things since I bought it. Soon you will be too!!

    pouring dumpling sauce over chicken meatball

    How to make Keto Thai Chicken Meatballs From Scratch

    You can certainly use ground chicken for this recipe to save some time but I prefer using boneless skinless chicken thighs and chopping them up in my Ninja Food Processor much better.

    It only takes a second and I can control the texture of the grind.

    To grind up the chicken thighs simply trim off any large hunks of fat and cut into quarters then place into the food processor and pulse until you have a coarse grind.

    Be sure to not fill the food processor more then half way so the chicken doesn’t clump up. Work in batches for best results.

    After I grind the chicken I do the same thing with my cabbage, carrots, ginger and garlic.

    Place the veggies in the food processor and chop until they are about the same size as the ground chicken. Add all the ingredients to a bowl and you’re ready to start mixing.

    How do you make ground chicken moist?

    Using chicken thighs instead of chicken breast goes a long way as far as keeping your ground chicken moist. Thighs also have a higher fat content and a lot more flavor.

    Ingredient List

    For Specific amounts see the printable recipe card at the bottom of this post

    Meatball Mixture

    • Chicken Thighs Boneless Skinless
    • Cabbage Chopped
    • Carrot Chopped
    • Garlic Cloves Chopped (about 2 tbsp)
    • Fresh Ginger Minced
    • Green Onions Finely Sliced
    • Large Eggs
    • Fish Sauce
    • Coconut Aminos or gluten free soy sauce
    • Sesame Oil
    • Chinese Five Spice
    • Kosher Salt
    • Pork King Good Breadcrumbs Unflavored
    steamed chicken meatballs in a bamboo steamer

    Dipping Sauce

    • Coconut Aminos
    • Fish Sauce
    • Lime Juice fresh squeezed 
    • Rice Wine Vinegar
    • Ginger minced
    • Garlic minced
    • Green Onion Finely sliced
    • Sriracha
    • Sesame Oil
    • Sesame Seeds

    Garnish (optional)

    • Chili Threads
    • Sliced Jalapeños
    • Fresh Cilantro
    • Sesame Seeds
    low carb thai chicken meatballs served on a square black plate

    Instructions

    1. Prepare the dipping sauce by combining all of the ingredients in a food processer and pulse to combine. pour sauce into a container and set aside.
    2. Trim any fat off the boneless skinless chicken thighs then slice into quarters and place in the same food processor (no need to clean out from the dipping sauce). Pulse until chicken is ground into small even pieces. Don’t over fill the food processor so work in batches. Transfer the chicken to a large mixing bowl and set aside.
    3. Once all of the chicken is ground, chop the cabbage, garlic, peeled ginger and carrots into a fine dice using the food processor. Also work in batches and add to the mixing bowl as well.
    4. Scrape down the sides of the food porcessor then pour in remaining ingredents of the meatball mixture and pulse just enough to combine into a paste. Fold that mixture into the veggies and chicken to complete the meatball mixture and let them chill in the fridge for about 30 minutes to tighten up.
    5. Add enough water to the wok so the bamboo steamer barely touches the water and bring to a simmer. Next line the bamboo baskets with sheets of parchment paper or green cabbage leaves. 
    6. Using a 2oz scoop portion the meatballs right into the steamer baskets leaving 1 inch of space in between each meatball for even air flow. Place the baskets over the wok and steam for 10-12 minutes until fully cooked (165 degrees F)
    7. Serve Thai Chicken Meatballs with the dipping sauce and garnish with fresh cilantro, sliced jalapenos, sesame seeds and chili threads (optional)
    low carb thai chicken meatballs served on a square black plate

    Are Breadcrumbs Necessary for Meatballs?

    Yes and no, since we are making low carb meatballs we obviously won’t be using traditional breadcrumbs to form our meatballs.

    Instead I prefer to use Pork King Good Breadcrumbs made from crushed pork rinds. If you have never worked with Pork Breadcrumbs you should really give them a try.

    Pork Breadcrumbs have zero carbs and can be used to bread chicken tenders, top casseroles or use them in any recipe that calls for traditional breadcrumbs.

    How do you make meatballs more moist?

    Its a balance of ingredients that make the perfect meatball. The moisture in the cabbage and other veggies help along with the coconut aminos and fish sauce used to flavor the meatballs.

    The eggs serve a dual purpose not only adding moisture but holding the meatball together providing structural integrate to these Thai chicken meatballs.

    steamed chicken meatballs in a bamboo steamer

    What flavors make this a “Thai” meatball recipe?

    Thai cuisine is one of my favorites. If you’re looking for more please checkout my Pork Carb Lettuce Cups,  Thai Egg Roll Bowl or Thai Veggie Salad.

    Thai flavors are light and crisp as opposed to heavy, thick, sweet sauces you would find in Chinesse Carrryout shops.

    Lime juice, ginger, garlic and fish sauce are the cornerstone ingredients of thai cuisine. Other flavors spicy chilis and sesame oil are also commonly used.

    thai chicken meatballs garnished with chili threads and sliced jalapeños

    How to clean a bamboo steamer

    before you use your bamboo steamer for the first time its important to clean it first. Place the bamboo steamer in the sink and soak it in hot soapy water lightly scrubbing with a soft scrubber or towel.

    Hand dry the steamer and let it dry out on a dish rack or towel. repeat process after each use and occasionally lightly rub the bamboo steamer down with a light coat of vegetable oil to keep the bamboo from drying out too much over time.

    bamboo steamer on top of a carbon steel wok

    How to use a bamboo steamer

    Now that your bamboo steamer is so fresh and so clean clean its time to get steaming.

    You can use a flat bottom wok or a large pot that your bamboo steamer will fit in and create a good seal. fill the water level up to just below the bottom of the steamer.

    Use hot water to fill the wok or pan so it heats up faster and bring to a light simmer instead of a rolling boil.

    You should line each bamboo basket tier with a layer of cabbage leaves or parchment paper to make clean up easier.

    Cabbage is my favorite because you can roll up the meatballs into the cabbage and make mini keto dumplings.

    thai chicken meatballs in a bamboo steamer

    Making the sauce to serve with the Thai Chicken Meatballs

    these Keto Thai Chicken Meatballs are fantastic on their own but dipping them in this tasty dumpling sauce takes them to a whole new level.

    Using the same ingredients that are in the meatballs just fortifies the Thai flavors used in this recipe.

    I make no claim that this is an authentic Thai recipe but its tasty and that’s all that matters to me

    pouring dumpling sauce over chicken meatball

    Are Thai Chicken Meatballs Healthy?

    Sure they are, These meatballs are low in carbs, high in protein and loaded with veggies. Garlic, ginger and scallions are fantastic clean ingredients used in healthy cooking.

    Steaming the meatballs instead of sautéing in oil helps reduce the calories making them perfect for any way of eating.

    Can I make Thai Chicken Meatballs in the oven

    Sure, set the oven to 400 degrees and place your meatballs on a sheet pan lined with parchment paper. bake for 15-20 minutes until Thai chicken meatballs are fully cooked.

    You can also use an air fryer and follow the same instructions as the oven baked method.

    More Keto Recipes You Will Love

    • Low Carb Meatballs Marinara
    • Keto Swedish Meatballs
    • Easy Keto Ham and Cheese Quiche
    • Low Carb Thai Egg Roll Bowl

    low carb thai chicken meatballs served on a square black plate

    Low Carb Thai Chicken Meatballs

    These Low Carb Thai Chicken Meatballs are the most tender flavorful meatballs I've ever made. If you love dumplings you will love this recipe!
    Print Pin Rate
    Course: Appetizer
    Cuisine: Thai
    Diet: Gluten Free
    Keyword: Chicken, Meatballs, Thai food
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Servings: 10
    Calories: 288kcal
    Author: Culinary Lion

    Equipment

    • Food Processor

    Ingredients

    Meatball Mixture

    • 2 lbs Chicken Thighs Boneless Skinless
    • 1 cup Cabbage Chopped
    • ½ cup Carrot Chopped
    • 6 Garlic Cloves Chopped (about 2 tbsp)
    • 1 tbsp Fresh Ginger Minced
    • ½ cup Green Onions Finely Sliced
    • 2 Large Eggs
    • 2 tbsp Fish Sauce
    • 2 tbsp Coconut Aminos or gluten free soy sauce
    • 1 tbsp Sesame Oil
    • ½ tsp Chinese Five Spice
    • 2 tsp Kosher Salt
    • ½ cup Pork King Good Breadcrumbs Unflavored

    Dipping Sauce

    • ¼ cup Coconut Aminos
    • 2 tbsp Fish Sauce
    • 2 tbsp Lime Juice fresh squeezed
    • 2 tbsp Rice Wine Vinegar
    • 1 tsp Ginger minced
    • 1 tsp Garlic minced
    • 1 tbsp Green Onion Finely sliced
    • 1 tbsp Sriracha
    • 2 tsp Sesame Oil
    • 1 tsp Sesame Seeds

    Garnish (optional)

    • Chili Threads
    • Sliced Jalapeños
    • Fresh Cilantro
    • Sesame Seeds

    Instructions

    • Prepare the dipping sauce by combining all of the ingredients in a food processer and pulse to combine. pour sauce into a container and set aside.
    • Trim any fat off the boneless skinless chicken thighs then slice into quarters and place in the same food processor (no need to clean out from the dipping sauce). Pulse until chicken is ground into small even pieces. Don't over fill the food processor so work in batches. Transfer the chicken to a large mixing bowl and set aside.
    • Once all of the chicken is ground, chop the cabbage, garlic, peeled ginger and carrots into a fine dice using the food processor. Also work in batches and add to the mixing bowl as well.
    • Scrape down the sides of the food porcessor then pour in remaining ingredents of the meatball mixture and pulse just enough to combine into a paste. Fold that mixture into the veggies and chicken to complete the meatball mixture and let them chill in the fridge for about 30 minutes to tighten up.
    • Add enough water to the wok so the bamboo steamer barely touches the water and bring to a simmer. Next line the bamboo baskets with sheets of parchment paper or green cabbage leaves.
    • Using a 2oz scoop portion the meatballs right into the steamer baskets leaving 1 inch of space in between each meatball for even air flow. Place the baskets over the wok and steam for 10-12 minutes until fully cooked (165 degrees F)
    • Serve Thai Chicken Meatballs with the dipping sauce and garnish with fresh cilantro, sliced jalapenos, sesame seeds and chili threads (optional)

    Notes

    About 3 meatballs and 1 tbsp of dipping sauce per serving

    Nutrition

    Calories: 288kcal | Carbohydrates: 5g | Protein: 21g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1358mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1255IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg

    Nutrition Facts
    Low Carb Thai Chicken Meatballs
    Amount Per Serving
    Calories 288 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 5g31%
    Trans Fat 1g
    Cholesterol 122mg41%
    Sodium 1358mg59%
    Potassium 288mg8%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 21g42%
    Vitamin A 1255IU25%
    Vitamin C 7mg8%
    Calcium 32mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Frank

    Hey Everyone, My name is Frank Campanella. I've spent the last 20 years as a chef in restaurants throughout the mid Atlantic cooking everything from seafood and steak to classic pub grub. Now I'm taking all thoses recipes and giving them a low carb/ Keto facelift. I hope you love flavorful delicious food because that is the only recipe you will find here. Thanks for stopping by and don't forget to sign up for the mailing list so you can get all the latest recipes.

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