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–+ servings
Taco Meatballs

Taco Meatballs

These low-calorie meatballs are a high-protein way to get your taco fix! They’re made with lean ground chicken and a gluten-free coating with built-in taco flavor for easy prep! Omit the cheddar cheese for dairy-free.
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Prep Time: 20 minutes
Cook Time: 2 hours
1 hour
Total Time: 3 hours 20 minutes
Course: dinner, Lunch, Main Dish
Cuisine: Italian, Mexican
Keyword: dairy free, dinner, gluten free, ground turkey, high protein, lunch, Meal Prep, Meatballs, paleo
Servings: 4 meals
Calories: 440kcal
Author: Meal Prep on Fleek

Ingredients

  • 1 lb. lean ground chicken
  • 1 large egg
  • ½ cup Almond + Flax Paleo Powder
  • ½ cup shredded reduced fat sharp cheddar cheese
  • 2 tablespoon hatched green chiles
  • 1 teaspoon ground cumin
  • 1 ½ cups salsa

For Serving

  • 2 oz. Gluten-free tortilla chips Siete brand
  • ½ cup salsa

Instructions

  • Line a small baking sheet with parchment paper and set aside. Combine ground chicken, Almond + Flax Paleo Powder, egg, shredded cheddar cheese, hatched green chiles, and cumin in a medium mixing bowl and thoroughly mix to combine using hands.
  • Roll mixture into 12 balls and place on a baking sheet. Transfer to freezer for 1 hour to firm meatballs.
  • Pour salsa in the bottom of the crockpot and place meatballs in salsa. Cover and cook on high for 2 hours or on low for 4 hours.
  • Divide tortilla chips between the large compartments of 4 teal MPOF containers and add 1 small cup of salsa. Place 3 meatballs in each of the 1 cup compartments and top with any remaining salsa from the crockpot.

Nutrition

Calories: 440kcal | Carbohydrates: 13g | Protein: 28g | Fat: 23g | Fiber: 3g
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