Chicken Parm Meatballs
1 lb / 453 gr ground chicken meat
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
1 cup / 4.4 oz / 125 gr marinara sauce
3 oz / 85 gr fresh mozzarella, cut into small slices
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 ½ 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).
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.