Chicken Parmesan Meatballs

CHICKEN PARMESAN MEATBALLS

Makes about 16 -1.5-2 inch meatballs.

Per Meatball:

• Calories: ~110 kcal

• Carbs: ~2.4g

• Fiber: ~0.7g

• Protein: ~10.8g

• Fat: ~6.9g

INGREDIENTS:

1 lb ground chicken

1 egg

½ cup almond flour

½ cup parmesan cheese, grated (+1/4 cup for topping)

4 cloves of garlic, minced (I put 4 frozen cubes in the microwave for 15 seconds)

1 tsp Italian seasoning

1 tsp onion powder

Salt and Pepper

2 cups Rao’s Marinara (or canned marinara of choice)

1 cup lite shredded mozzarella

 Bunch of fresh chopped basil

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. In a large bowl, combine chicken, egg, almond flour, parmesan, garlic, and seasoning until well combined.

3. In a cast iron or oven safe skillet, pour one cup of marinara on the bottom. Scoop out the meatballs- I used a 2 inch cookie scooper. Game changer if you don’t have one, Buy IT HERE!

4. Place meatballs on top of marinara. Top with remaining marinara and brush over top of meatballs.

5. Top with shredded mozzarella and remaining ¼ cup parmesan.

6. Cook in oven for 20 min or until internal temp reaches 165. Top with fresh chopped basil.

7. Serve warm or let cool and store in Tupperware for meal prep throughout the week.