Chicken Parm Meatballs

Chicken Parm Meatballs

Adapted from Martha Stewart Living

Ingredients

Makes 22 bite size meatballs

Meatballs

1 lb / 453 gr ground organic white meat chicken

1 cup / 3.8 oz / 110 gr almond flour/meal

½ cup / 0.9 oz / 25 gr Parmesan-Reggiano cheese, grated

½ cup / 118.5 ml whole milk

1 teaspoon fine grain sea salt

¼ teaspoon ground black pepper

¼ teaspoon dried oregano

¼ teaspoon garlic powder

Parmigiana

1 cup / 4.4 oz / 125 gr marinara sauce

3 oz / 85 gr fresh mozzarella, cut into small slices

Directions

Meatballs

In a large bowl combine ½ cup almond flour, Parmesan, milk, salt, pepper, oregano and garlic powder. Add chicken and stir until combined (do not overmix).

Place the remaining 1 cup of almond flour in a shallow dish.

With dampened hands, roll about 1 tablespoon of chicken mixture into a ball and coat meatballs in almond flour.

Lightly grease a large skillet. Over medium heat cook meatballs for about 15 minutes until golden brown, turning meatballs a couple of times (alternatively you can bake the meatballs in the oven at 350°F for 20 minutes, turning once).

Parmigiana

Place meatballs in an oven safe dish. Spoon approximately 1 tablespoon of marinara sauce over each meatball. Top with a slice of mozzarella and bake at 350°F (180°C) for 15 minutes, until cheese is oozing.

Sprinkle with dried oregano before serving.

Nutrition facts

One “naked” meatball scores 71.4 calories, 5 grams of fat, 1.4 grams of carbs and 5.6 grams of protein.

One “dressed” meatball scores 98.4 calories, 6.1 grams of fat, 3.2 grams of carbs and 6.7 grams of protein.