In the heart of the bustling city, the annual “Keto Italian Cookoff” was the highlight for culinary enthusiasts, drawing participants from far and wide. Among them was Mia, a novice chef with a passion for keto recipes and a secret weapon: her Completely Keto Chicken Meatballs.
Mia mixed ground chicken with grated ginger, minced garlic, and deliquified zucchini, binding the mixture with an egg and rolling it in crushed almonds for a crispy exterior. She fried them in avocado oil until golden. Her plan was to serve these succulent meatballs atop a bed of spiralized zucchini noodles, drenched in a homemade keto marinara sauce, offering a classic Italian dish with a keto twist.
The competition was fierce, with aromas of basil, garlic, and tomato filling the air. But Mia’s dish stood out for its innovation and flavors, earning nods of approval from the judges.
As the competition neared its end, and the winner was about to be announced, a sudden summer downpour drenched the event, sending participants and spectators scrambling for cover. Amidst the chaos, Mia’s meatballs became a communal feast under the makeshift shelters, shared among friends and rivals alike, turning the cookoff into an impromptu keto feast.
While Mia didn’t take home the trophy that day, her Completely Keto Chicken Meatballs won the hearts of many, marking the event with an unexpected twist that celebrated the spirit of community and the joy of sharing, even when plans go awry.
Ingredients
- 1 1/4 lb ground chicken
- 2 Tbsp wheat free tamari sauce
- 1 cup crushed almonds
- 2 Tbsp avocado oil for frying
- 2 tsp grated ginger
- 3/4 cup zucchini grated and deliquified
- 4 garlic cloves minced
- 1 egg
Instructions
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Set oven to 400 degrees.
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Mix all ingredients together well except for the oil to form meatball batter.
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Heat up the oil in a pan that can also be put into the oven after on high flame.
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Form golf ball sized balls with the batter and fry in batches until all sides of balls are a nice brown color.
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Once all the meatballs are done frying, put them in the pan and in the oven for 10 minutes.
Recipe Notes
