Filled with creamy avocado, these keto chicken meatballs are about to become your new favorite snack.

If you are looking for a serious craving tamer on the keto diet, this is the recipe for you. With protein from pasture-raised chicken and healthy fats from mashed avocado, these meatballs are great to meal prep so you can have a batch of keto munchies on hand anytime you need them.

This recipe calls for quality ground chicken breast for a versatile flavor that balances the savory spices, but you could use pork, turkey or beef if you prefer. Just be sure to choose a lean meat so the silky avocado filling stays put while cooking.

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Start by mixing the ground chicken, Dijon mustard and seasonings in a mixing bowl and thoroughly combine using a spoon or clean hands. Form the mixture into 10 golf ball-sized meatballs, reserving about a half a cup of the meat. Use your fingertips to create a divot in the center of each meatball and spoon in about ½ teaspoon of mashed avocado. Cover the divot with enough additional meat to cover up the avocado, then roll them again with your hands to form an evenly rounded, sealed meatball.

Heat ghee in a skillet over medium heat until hot, and place 4-5 meatballs onto the pan. Cook the meatballs for 12 minutes, turning gently to evenly brown all sides. Repeat with remaining meatballs, adding more ghee if needed. Serve meatballs hot.

You can enjoy these avocado-stuffed meatballs solo as a savory keto snack or over a bed of fresh zucchini noodles!

Jennafer Ashley

Keto Avocado-Stuffed Chicken Meatballs

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Total time:35 mins

Cook Time:25 mins 25 minutes

Prep Time: 10 mins 10 minutes

Serves:10

Nutrition facts:11 grams of protein0.5 grams of carbohydrates6 grams of fat

Keto Avocado-Stuffed Chicken Meatballs

Recipe by: Jennafer Ashley

Filled with creamy avocado, these keto chicken meatballs are about to become your new favorite snack.

Tools

• Mixing bowl
• Large skillet

Ingredients

• 1 lb ground pasture-raised chicken breast
• 1 T Dijon mustard
• 1/4 t garlic powder
• 2 T parsley, finely chopped
• 1/2 t sea salt
• 1 ripe avocado, mashed until smooth
• 1 T ghee

Instructions

• In a large mixing bowl, combine chicken, Dijon mustard, garlic powder, parsley and sea salt. Mix until combined.
• Form the mixture into 10 golf ball-sized meatballs, reserving about a half a cup of the meat. Create a divot in the center of each meatball and fill with ½ teaspoon of mashed avocado. Cover divot with 1 tablespoon from the reserved ground chicken to seal.
• Heat ghee over medium heat in a skillet. Add 4-5 meatballs and cook 12 minutes, turning meatballs to evenly brown on all sides. Set aside and keep warm.
• Repeat with remaining meatballs, and serve!

Looking for Paleo ingredients? Here’s what we recommend:
Ghee (Pure Indian Foods)

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