These cozy mini chicken meatballs are a fantastic appetizer for holiday guests with dietary restrictions. They’re keto, gluten free, dairy free — and completely delicious.
1 pound Ground Chicken
1 Green Onion, finely chopped
1 Egg Yolk
½ cup Panko Breadcrumbs (or almond meal if keto appetizer is desired)
½ teaspoon Salt
¼ cup Red Onion, finely chopped
½ teaspoon Ground Ginger Powder
½ teaspoon Ground Garlic Powder
1 cup Full Fat Coconut Milk
1 cup Chicken Stock
3 Tablespoons Lindsay Classic Creamy Almond Butter
1 teaspoon Salt
¼ teaspoon Red Pepper Flakes
1 Lemon, juiced
Fresh Lemon Thyme (for garnish)
In a large bowl, combine ground chicken, finely chopped green onion, egg yolk, panko breadcrumbs and salt. Mix well then form into mini meatballs (about 30) and set aside.
Heat 2 tablespoons of cooking oil in a large skillet on medium-high heat then add the chicken meatballs. Brown for 3-4 minutes on each side.
Transfer the browned chicken meatballs to a bowl and set aside.
Turn down the heat of the skillet to medium and add the finely chopped red onion. Sauté the onions for about 2 minutes, then add the ground ginger and garlic powders. Stir and cook for 1 minute.
Next, add the coconut milk, chicken stock, and Lindsay Classic Creamy Almond Butter. Stir to combine.
Add the chicken meatballs to the sauce and simmer on medium-low heat for 5-7 minutes or until the chicken meatballs are fully cooked through and the sauce has thickened and caramelized.
Garnish with fresh lemon thyme and serve the chicken meatballs and the almond butter sauce in the skillet with bamboo skewers.
