My family found a new favorite weeknight recipe! Chicken Parmesan meatballs have all the flavors of a classic Chicken Parmesan rolled into one bite.
I had my eye on this recipe for quite a while and then took some time to adapt it to be grain-free. I’m thrilled with the result!
There are a couple of different ways you can make this:
1. You can follow the recipe exactly.
2. If you have a dairy allergy, simply omit the parmesan and mozzarella balls.
3. If you have a nut allergy, then omit rolling the meatballs in the flour mixture.
4. And if you’d like to make things really simple skip the last step of dredging the meatballs in the flour, place them in the skillet with the marinara and increase the baking time to 20 minutes.
I don’t recommend cooking with olive oil because it has a low smoking point and will begin to break down when used for cooking. So, I recommend using palm shortening or duck fat. They both have very little flavor so they won’t compete with the rest of the dish.
Even with just one pound of chicken, this dish will serve six people. You can serve it over spiralized zucchini or alongside a fresh salad.