Chicken Parmesan Meatballs (Grain-free)
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Makes about 18-20 meatballs
- Cuisine: Italian
Ingredients
Units
For the meatballs:
- 1 pound ground organic chicken
- 1/2 cup shredded parmesan cheese
- 1/2 cup crushed plantain chips
- 2 large eggs, beaten
- 3/4 teaspoon Celtic sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Italian seasoning blend
- 1 tablespoon coconut flour
For the flour coating:
- 1/2 cup almond flour
- 1 teaspoon coconut flour
- 4 tablespoons palm shortening or duck fat
- 10 Bocconcini mozzarella balls, each cut in half
- 1 recipe marinara
Instructions
- Preheat oven to 350ºF and adjust the rack to the middle position. Combine the ground chicken, parmesan cheese, plantain chips, eggs, sea salt, black pepper, Italian seasoning, and 1 tablespoon coconut flour in a bowl until incorporated.
- Combine almond flour and 1 teaspoon coconut flour in a small bowl.
- Spoon about 2 tablespoons of meat mixture (I used an ice cream scoop so each meatball was the same size) and place in your hand. Flatten the meat mixture in your palm. Place 1/2 a bocconcini ball on the meat and carefully mold the meat around the cheese making sure you close any gaps. Roll the meatball in the flour mixture and set on a baking sheet or large plate. Repeat with remaining meat mixture and mozzarella balls.
- Heat the palm shortening or duck fat in a large skillet over medium heat for 1 minute. Add half of the meatballs to the pan and cook on each side until golden brown, about 3 minutes per side. Transfer the meat balls to a plate. Cook remaining meat balls.
- Pour the marinara into the now-empty skillet and place meatballs on top of sauce. Bake for 10 minutes until meatballs are cooked through. Serve.
Nutrition
- Serving Size: Serves 6