Combine all ingredients listed under “meatballs”. Mix well.
Dust a bit coconut flour over a large baking tray. Form 25 1-inch size meatballs. Refrigerate the meatballs for 10-15 minutes.
Combine 2 tbsp sweet potato flour and 1 tbsp coconut flour. Lightly coat each meatball with the flour.
Heat ¼ cup oil in a dutch oven or large frying pan. When hot, lower the heat to medium and pan fry the meatballs in separate batches until they are golden brown and cooked through. Drain over paper towel.
Serve hot with fine sea salt and white pepper or your favorite dipping sauce !
*Ground chicken thigh has higher water content than ground chicken breast. If you use ground turkey/chicken breast, start with 1 tbsp arrowroot flour and 1 tbsp coconut flour (as opposed to 2 tbsp coconut flour) and see if more coconut flour is needed to form round meatball shape.If you use ground beef or veal, you should be able to follow the same flour measurements but this recipe tastes best with chicken or turkey. :)**If you’d like to pre-make these popcorn meatballs, I’d recommend that you finish the entire cooking process, let the meatballs cool down, and then freeze them. Just reheat in the oven at 420 ℉ /216 ℃ for 10 minutes total (flip them after 5 minutes for even baking).