Cooking

Chicken Parm Meatballs

Spread the love

I love chicken parmesan, but it’s not the easiest to make well and usually best the day it’s made.  To satisfy my craving for chicken parm and to make it into a lunch, dinner or snack friendly version I figured why not turn it into meatballs.  Besides, I could lighten up the recipe and cut out a lot of the carbs by substituting breading or breadcrumbs for almond flour and parmesan cheese.

These meatballs come together very quickly and fun with the bocconcini stuffed center. It’s a melty cheesy surprise! And once they are done they can be served in a variety of ways; on a sandwich, with salad or greens, on pasta, or as an easy appetizer at your next party!

Chicken Parm Meatballs

Prep Time20 minutes
Cook Time25 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: Chicken, Meatballs, Parmesean
Servings: 4
Author: Rachel Seitenbach

Ingredients

Ingredients for Meatballs:

  • 1 Pound ground chicken
  • 1 TBSP Adobo or sub garlic & onion powder
  • ¼ Cup almond flour
  • ¼ Cup finely chopped parsley
  • 1 Egg
  • ½ Cup parmesan
  • 10 to 12 Boccaccini cut in half small mozzarella balls

Ingredients for Breading:

  • ½ Cup almond flour
  • ½ Cup parmesan

Instructions

  • Preheat oven to 350 degrees
  • Cut boccaccini in half, place in a bowl and set aside
  • In a large bowl combine chicken, adobo, almond flour, egg, parmesan, and parsley. Mix together until well combined
  • Prepare the breading station. Place the parmesan and almond flour in a bowl and mix well to combine
  • Using a cookie scoop or spoon out a portion of the meatball mixture. Flatten the portion in the palm of your hand, place one of the half boccaccini in the middle and enclose in the meatball mixture. Roll a bit to form meatball shape and then roll in the parmesan and almond flour breading. Place on a plate.
  • Ground chicken can be quite soft so if the mixture becomes difficult to handle chill in the fridge for a bit. This should make roughly 20 meatballs
  • Repeat for all remaining meatballs
  • Spray a medium non-stick saute pan with cooking spray and place on medium heat on the stove
  • Brown the meatballs in batches until golden brown on the outside, about 4 minutes
  • Lightly grease an oven safe dish and line up the browned meatballs to finish cooking in the oven
  • Bake at 350 degrees for 20 to 25 minutes or until well done




You may also like...