Arrow Created with Sketch. Back to The Recipes Keto Thai Style Meatballs Low Carb Meals Snacks and Apps Protein-Packed np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 35 Ratings PRINT Prep Time 10-15 minutes Cook Time 15-20 minutes Serving Yield 8 servings Low-carb doesn't have to be boring or bland: the proof is on the platter. Dish up these meatballs for your flavor-loving guests or serve alongside a bright cucumber salad as an entrée. The keto- and Whole30-friendly mixture of shredded zucchini and ground pork is accentuated by Thai fixings like jalapeño, garlic, ginger, and lime, and a drizzle of sauce that manages to be salty, sweet, and spicy all at once seals the deal. By: All Day I Dream About Food Ingredients For the meatballs: 1 small zucchini, shredded 3/4 teaspoon salt, divided 2 pounds ground pork (alternatively, use turkey, beef, or a mix) 2 large Pete and Gerry’s Organic Eggs 1/2 cup (50 grams) blanched almond flour 1/4 cup fresh cilantro, chopped 2 tablespoons fish sauce 2 large jalapeños, finely minced 2 cloves garlic, minced 2 green onions, sliced 1 teaspoon ginger, grated 1 teaspoon lime zest, grated For the sauce: 2 tablespoons coconut aminos (or tamari) 2 tablespoons fresh lime juice 1 tablespoon fish sauce 1/2 teaspoon chili garlic paste Nutritional Information Serv. Size: about 4 meatballs, Servings: 8 Amount Per Serving: Calories 410, Fat Cal. 250, Total Fat 28g (43% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 920mg (38% DV), Total Carb. 4g (1% DV), Fiber 1g (4% DV), Sugars 2g, Protein 33g, Vitamin A (6% DV), Vitamin C (20% DV), Calcium (6% DV), Iron (10% DV), Vitamin D (8% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions To make the meatballs: Step 1 Set the zucchini in a sieve in the sink or over a large bowl. Sprinkle with 1/4 teaspoon of the salt and let drain one hour, then press down to squeeze out as much moisture as possible. Step 2 Preheat oven to 375F and line a large rimmed baking sheet with foil. Step 3 In a large bowl, combine all meatball ingredients (including the remaining salt) and mix well by hand. Form into 1 1/2 inch balls (you should get about 36). Step 4 Place meatballs on the prepared baking sheet and bake 15 to 20 minutes, until the internal temperature reaches 165F. To make the sauce: Whisk all the sauce ingredients in a small bowl. Drizzle over the meatballs or serve as a dipping sauce. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Janine Boguslawski November 25, 2019 Im so glad to fall on this site. The recipes soud great. And im glad the chickens are happy. Reply Page 1 Created with Sketch. 1 Reply [email protected] November 27, 2019 We're so glad you found us too, Janine! Let us know which recipes you end up trying, and don't hesitate to reach out to us any time! Reply Page 1 Created with Sketch. Lysa February 27, 2019 Could you use coconut flour instead of almond? Reply Page 1 Created with Sketch. 3 Replies Erica B February 27, 2019 Lysa, please pardon my misspelling of your name in my previous comment. Autocorrect attacked, and I didn't proofread well enough! Reply Page 1 Created with Sketch. Erica B February 27, 2019 Lisa, I suggest using less coconut flour. It's very different from almond flour; it's much more absorbent, and 1/2 cup might make these meatballs very dry and grainy. Almond flour and coconut flour are not interchangeable without altering the other ingredients to accommodate the different characteristics of the substituted flour. Reply Page 1 Created with Sketch. [email protected] February 27, 2019 You absolutely could, Lysa, you may just find the meatballs are a bit more compact than they would be with the almond flour since coconut flour tends to be a finer grind (and we think a hint of coconut would be a great addition!). If you give it a try, please let us know how it goes! Reply Page 1 Created with Sketch. Sheri February 21, 2019 Yum! Can’t wait to make these. Reply Page 1 Created with Sketch. 1 Reply [email protected] February 22, 2019 We're so glad to hear you're going to make them, Sheri! Please let us know how you enjoy them! Reply Page 1 Created with Sketch. Robyn February 21, 2019 Wow! These meatballs look amazing! I will certainly give this recipe a try. Thank you for sharing! Reply Page 1 Created with Sketch. 1 Reply [email protected] February 21, 2019 We're so excited that this recipe caught your eye Robyn. We're obviously a little biased, but these are our favorite meatballs ever. Hope you enjoy them! Reply Page 1 Created with Sketch.