Keto Chicken Cordon Bleu Meatballs Recipe

Ground chicken: The base of the meatballs, providing a lean protein source.

Almond flour: A low-carb alternative to traditional flour, used as a binder.

Mozzarella cheese: Adds a creamy, cheesy texture to the meatballs.

Diced ham: Provides a savory, salty flavor that complements the chicken.

Egg: Helps bind the ingredients together.

Garlic powder: Adds a subtle garlic flavor.

Onion powder: Enhances the overall flavor with a hint of onion.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and depth to the meatballs.

When forming the meatballs, use slightly damp hands to prevent the mixture from sticking to your fingers. This will help you create evenly shaped meatballs and ensure they cook uniformly. Additionally, make sure to finely dice the ham so it distributes evenly throughout the meatball mixture, giving each bite a balanced flavor.

• ground chicken - Substitute with ground turkey: Ground turkey has a similar texture and flavor profile, making it a suitable alternative for ground chicken.

• almond flour - Substitute with coconut flour: Coconut flour is also low-carb and keto-friendly, but note that it absorbs more moisture, so you may need to adjust the quantity.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar cheese melts well and provides a slightly sharper flavor, which can complement the other ingredients.

• diced ham - Substitute with diced turkey ham: Turkey ham is a leaner option and still provides the savory, smoky flavor needed for the recipe.

• large egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan and keto-friendly binder.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic offers a more robust flavor, though you may need to use a bit more to achieve the same intensity.

• onion powder - Substitute with finely chopped onions: Fresh onions can provide a more pronounced flavor and texture, but you may need to sauté them first to soften.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• Allow the meatballs to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make them soggy.

• For storing in the refrigerator:

  • Place the cooled meatballs in an airtight container.
  • Separate layers with parchment paper to avoid sticking.
  • Store in the refrigerator for up to 4 days.

• For freezing:

  • Arrange the cooled meatballs on a baking sheet lined with parchment paper, ensuring they are not touching.
  • Freeze the meatballs for about 2 hours or until they are solid. This prevents them from sticking together.
  • Transfer the frozen meatballs to a freezer-safe bag or airtight container.
  • Label the container with the date and contents.
  • Store in the freezer for up to 3 months.

• Reheating from the refrigerator:

  • Preheat your oven to 350°F (175°C).
  • Place the meatballs on a baking sheet lined with parchment paper.
  • Heat for 10-15 minutes or until warmed through.

• Reheating from frozen:

  • Preheat your oven to 350°F (175°C).
  • Place the frozen meatballs on a baking sheet lined with parchment paper.
  • Heat for 20-25 minutes or until warmed through.

• For a quicker reheating option, you can use a microwave:

  • Place the meatballs on a microwave-safe plate.
  • Cover with a microwave-safe lid or another plate to retain moisture.
  • Heat on high for 1-2 minutes, checking and stirring halfway through, until heated thoroughly.

• To maintain the best texture and flavor, avoid reheating the meatballs multiple times. Reheat only the portion you plan to consume.

• Oven Method: Preheat your oven to 350°F (175°C). Place the meatballs on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they are warmed through.

• Microwave Method: Place the meatballs on a microwave-safe plate. Cover them with a microwave-safe lid or another plate to keep the moisture in. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the meatballs in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until they are heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the meatballs in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Slow Cooker Method: Place the meatballs in a slow cooker. Add a small amount of chicken broth or water to keep them moist. Cover and heat on low for 1-2 hours, or until they are warmed through.

• Oven: Used to bake the meatballs at a consistent temperature of 400°F (200°C).

• Large mixing bowl: Used to combine all the ingredients together thoroughly.

• Baking sheet: Used to place the meatballs on for baking.

• Parchment paper: Lined on the baking sheet to prevent the meatballs from sticking and to make cleanup easier.

• Measuring cups: Used to measure out the almond flour, shredded mozzarella, and diced ham accurately.

• Measuring spoons: Used to measure out the garlic powder, onion powder, salt, and black pepper.

• Spatula: Used to mix the ingredients together in the large mixing bowl.

• Knife: Used to dice the ham into small pieces.

• Cutting board: Used as a surface to dice the ham.

• Bowl: Used to crack and beat the egg before adding it to the mixture.

• Spoon: Used to help form the mixture into meatballs.

• Cooling rack: Used to cool the meatballs slightly after baking.

Prepare ingredients in advance: Dice the ham and shred the mozzarella cheese ahead of time to streamline the process.

Use a cookie scoop: A cookie scoop ensures uniform meatballs and speeds up the forming process.

Line the baking sheet: Use parchment paper to avoid sticking and make cleanup easier.

Preheat the oven early: Start preheating your oven before you begin mixing ingredients to save time.

Batch cooking: Double the recipe and freeze extra meatballs for a quick meal later.