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Keto Crack Chicken Meatballs - Juicy, Cheesy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Ground chicken: 2 pounds, preferably not ultra-lean for better texture.
  • Cream cheese: 4 ounces, softened.
  • Shredded cheddar cheese: 1 cup.
  • Cooked bacon: 6 slices, chopped.
  • Almond flour: 1/2 cup, for binding.
  • Eggs: 2 large, lightly beaten.
  • Ranch seasoning: 2 tablespoons (use a sugar-free mix or homemade).
  • Garlic powder: 1 teaspoon.
  • Onion powder: 1 teaspoon.
  • Smoked paprika: 1/2 teaspoon (optional but great for depth).
  • Green onions: 1/3 cup, thinly sliced.
  • Salt and black pepper: To taste.
  • Olive oil or avocado oil: For greasing the baking sheet or skillet.
  • Optional topping: Extra cheddar, crumbled bacon, chopped parsley.
  • Optional dip: Ranch dressing or a spicy mayo.

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it.
  2. Mix the base: In a large bowl, combine ground chicken, softened cream cheese, eggs, and ranch seasoning. Stir until mostly smooth.
  3. Add the good stuff: Fold in almond flour, shredded cheddar, chopped bacon, green onions, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently until evenly combined.
  4. Shape: With lightly oiled hands or a scoop, form 1.5-inch meatballs. Place them on the prepared baking sheet, leaving a little space between each.
  5. Bake: Cook for 16–20 minutes, until the centers reach 165°F (74°C). If you want a golden top, broil for 1–2 minutes at the end.
  6. Optional skillet sear: For a crust, sear the baked meatballs in a hot oiled skillet for 1–2 minutes per side.
  7. Finish and serve: Sprinkle with extra cheddar and bacon if desired. Garnish with parsley or more green onions. Serve warm with ranch or a spicy dip.