Keto Tsukune Chicken Meatballs Recipe

January 10th, 2020

Who’s hungry for a plate of Japanese-inspired meatballs? Us, too. This keto-friendly dinner dishes up vibrant Asian flavors thanks to ingredients such as scallions, bok choy, and ginger. To complete the meal, serve a few meatballs nestled in a bed of zucchini noodles lightly tossed with avocado oil, sesame seeds, and coconut aminos sauce.

Keto Tsukune Chicken Meatballs

Yield: 4 servings
Active Time: 20 minutes
Total Time: 40 minutes


For the meatballs:
1 small baby bok choy, coarsely chopped
2 scallions, chopped
1 small shallot, chopped
1 pound ground chicken
1 egg
¼ cup Thrive Market Almond Flour
3 tablespoons Thrive Market Organic Coconut Aminos Sauce
1 teaspoon Thrive Market Organic Ground Ginger
1 teaspoon Thrive Market Organic Garlic Powder
1 teaspoon Thrive Market Organic Crushed Red Pepper
Sea salt, to taste
Thrive Market Organic Ground Pepper, to taste
Thrive Market Avocado Oil, for frying

For the sesame noodles:
Zucchini noodles
2 tablespoons Thrive Market Avocado Oil
1 teaspoon Thrive Market Organic Coconut Aminos Sauce
Sea salt, to taste
Thrive Market Organic Ground Pepper, to taste
Thrive Market Organic Sesame Seeds


Add bok choy, scallions, and shallot to a food processor; pulse until finely minced. Add all remaining meatball ingredients except avocado oil and pulse until combined; do not overwork. Portion meatballs with an ice cream scoop and arrange on a sheet tray.

Preheat oven to 400°F. Fill a medium skillet about ⅓ full with avocado oil and warm on medium heat. When hot, add meatballs three or four at a time and brown on all sides; remove to sheet tray. Repeat until all meatballs have been browned. Slide tray into the oven and bake until meatballs are cooked through, about 5 to 7 minutes.

While meatballs roast, make the noodles. Warm avocado oil in the same skillet you used to cook the meatballs. When hot, add zucchini noodles, coconut aminos sauce, salt, and pepper. Add sesame seeds and toss to coat. Arrange noodles in bowls, then add a few meatballs on top. Serve warm.

Recipe credit: Angela Gaines

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Nicole GulottaNicole Gulotta is a writer, author, and tea enthusiast.

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