Keto Chicken Cordon Bleu Meatballs Recipe

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

Almond flour: A low-carb flour alternative that helps bind the meatballs together.

Egg: Acts as a binder to hold the meatball mixture together.

Salt: Enhances the overall flavor of the meatballs.

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

Ham: Provides a savory, salty contrast to the chicken and cheese.

Swiss cheese: Melts beautifully inside the meatballs, adding a creamy texture and rich flavor.

When forming the meatballs, make sure to keep your hands slightly damp. This will prevent the ground chicken mixture from sticking to your hands and will help you shape the meatballs more easily. Additionally, ensure that the ham and swiss cheese are diced into small, uniform pieces so they fit neatly inside the meatballs and melt evenly during baking.

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

• almond flour - Substitute with coconut flour: Coconut flour is also low in carbs and can be used in keto recipes, but you may need to adjust the quantity as it absorbs more moisture.

• large egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one large egg. This is a good option for those who are avoiding eggs.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity as black pepper.

• diced ham - Substitute with diced turkey ham: Turkey ham is a leaner option and works well in keto recipes, providing a similar taste and texture.

• diced swiss cheese - Substitute with diced provolone cheese: Provolone cheese has a similar melting quality and flavor profile, making it a good alternative to swiss cheese.

• Allow the meatballs to cool completely at room temperature before storing. This prevents condensation from forming inside the storage container, which can make the meatballs soggy.

• Place the cooled meatballs in an airtight container. If stacking them, separate each layer with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

• For longer storage, freeze the meatballs. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the meatballs in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.

• For a quick meal, you can also reheat the frozen meatballs directly in the oven. Bake at 350°F (175°C) for 25-30 minutes, or until thoroughly heated.

• Pair with a fresh salad or steamed vegetables for a complete keto-friendly meal.

• 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. Bake for about 10-15 minutes, or until they are heated through.

• For a quicker method, use the microwave. Place the meatballs on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the meatballs in the skillet and cover with a lid. Turn them occasionally, heating for about 5-7 minutes until they are thoroughly warmed.

• For an air fryer, preheat it to 350°F (175°C). Place the meatballs in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• If you have a sous vide machine, set it to 140°F (60°C). Place the meatballs in a vacuum-sealed bag or a ziplock bag with the air removed. Submerge the bag in the water bath for about 30 minutes. This method ensures the meatballs remain juicy and tender.

• Oven: Used to bake the meatballs at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the ground chicken, almond flour, egg, salt, and pepper.

• Baking sheet: Provides a flat surface to place the meatballs on for baking.

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

• Measuring cups: Used to measure the almond flour accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

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

• Cutting board: Provides a safe surface for dicing the ham and cheese.

• Spoon: Helps in scooping out the ground chicken mixture to form meatballs.

• Hands: Used to flatten the chicken mixture and form it around the ham and cheese into meatballs.

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

Use a cookie scoop: Utilize a cookie scoop to portion out the ground chicken mixture evenly, ensuring uniform meatballs.

Line baking sheet: Pre-line your baking sheet with parchment paper to save time on cleanup.

Preheat oven early: Start preheating your oven while you prepare the meatballs to reduce waiting time.

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