Chicken Parm Meatballs
Servings: 4
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
