Baked Chicken Meatballs
Tender baked chicken meatballs made with parmesan, garlic, and almond flour for a juicy, low carb twist on a favorite comfort food.
Servings: 4 servings
Equipment
Ingredients
- 1 pound ground chicken
- 1 egg
- ¼ cup parmesan cheese
- 1 clove garlic minced
- 3 Tablespoons almond flour
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Combine all meatball ingredients in a large bowl and roll into 24 small meatballs.
- Place on an unlined baking sheet and bake for 18-20 minutes or until cooked through
- Serve with marinara sauce if desired.
Notes
- Be sure all chicken based products are cooked to an internal temperature of 165°F at the center.
- Freeze uncooked meatballs on a baking sheet. Once frozen, transfer to a zippered bag or a sealed container. Use up frozen meatballs within 2 months.
- Freeze cooked and cooled meatballs in the same manner as above for up to 4 months.
- Refrigerate cooked leftover meatballs in a covered container for up to 4 days
- Reheat meatballs covered in the oven or in the microwave. Or use in a variety of recipes, thawed or frozen.
Nutrition
Calories: 237kcal | Carbohydrates: 2g | Protein: 25g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 186mg | Potassium: 624mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg