Chicken Fajita Meatballs (Paleo & Low Carb)
Serves 20
10 mins prep
23 mins cook
33 mins total
Amazing Chicken Fajita Meatballs complete with bell peppers, onions and a spicy fajita seasoning. These Mexican inspired fajita meatballs are spicy, juicy, and make an extremely flavorful meal prep dinner! Low Carb, Paleo friendly and Gluten-free too.
Preheat oven to 350°F and lightly grease a baking sheet.
Prepare Chicken and Vegetables:
If using whole chicken breast, cut into large chunks and place in a food processor.
Pulse (do not process, use the pulse option, or the chicken will form mush) about 10-15 times until it turns into a ground chicken.
Work in batches if needed.
Finely chop zucchini using food processor and squeeze out as much moisture as possible.
Place onion and bell peppers in food processor and pulse until finely chopped.
Make Meatballs:
In a large bowl combine chicken, zucchini, peppers, onion, seasonings (chili powder, cumin, paprika, garlic powder, cayenne pepper, red chili flakes, salt and pepper), and almond flour, and mix well until uniform.
Spoon out a heaping 1-2 tablespoon worth of the mix and use hands and a spoon to shape into meatballs (about 20). Transfer to baking sheet.
Bake for 23 minutes.
Garnish with cilantro and serve hot with charred tortillas, avocado, sour cream or your choice of sides.
