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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. 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!!Jump to Recipe
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.
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.
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.
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.
Just like most things in life you can have too much of a good thing. If you add too many liquids and veggies to a meatball and not enough binder you will end up with a mushy meatball. When combining all of the ingredients you should form a test meatball. See how it holds up, if you set it on a plate and it doesn't hold its shape you may need to add more pork breadcrumbs to help bind everything together.
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.
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.
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.
If you don't have a bamboo steamer you can create a steamer by forming 3 balls of aluminum foil about 2 inches in diameter and place them in the bottom of a wok or pan with a heat safe plate on top. place the meatballs on the plate and cover the pan with a lid or a sheet of foil with a few holes poked in the top.
These Thai chicken meatballs cook surprisingly fast in about 10-12 minutes. Make sure the chicken meatballs are fully cooked to an internal temperature of 165 degrees F.
these 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
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.
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.
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