Is there anything better than a juicy and tender parm meatball? I don’t think so. It’s one of the bestest thing ever. The food you expect to eat at your grandma’s, on a typical lazy Sunday; when life’s good.
For some reason, there’s always room in your stomach for that 4th helping of parm meatballs.
Even though you’re incredibly full. How’s that possible?
The answer involves an explanation of hormones called Ghrelin and Leptin, your brain, your stomach and some psychological nuances.
In short, the desire to eat an extra serving of your grandma’s parm meatballs is a toughy one to beat. Nearly impossible to overcome. It’s like fighting against Rocky. You’re getting beaten up. Sure.
Having settled that you cannot stop yourself from eating meatballs. The only possible route to take is to cook a healthier version of parm meatballs.
The classic parm meatball is made with ground chuck, eggs, and breadcrumbs. So let’s start by taking out of the equation the breadcrumbs. We’re using almond meal instead. This makes the meatballs gluten-free, low carb, paleo friendly and HONESTLY yummier.
Let’s also use some ground chicken instead of ground chuck. Leaner meat.
Plus there’s really no need for the eggs. Less cholesterol.
Ok, I know what you’re thinking. These meatballs can’t be good. WRONG! These are proper (underscoring needed to add emphasis) parm meatballs. You won’t regret the real deal. At all.
Yes, you’ve heard right. No regrets!
Do jump with me on the leaner parm meatball bandwagon. It’s a road to happiness (more of a highway really).
Chicken Parm Meatballs (Low carb and gluten-free) Print this recipe!
Adapted from Martha Stewart Living
Makes 22 bite size meatballs
1 lb / 453 gr ground organic white meat chicken
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.
One “naked” meatball scores 71.4 calories, 5 grams of fat, 1.4 grams of carbs and 5.6 grams of protein.
One “dressed” meatball scores 98.4 calories, 6.1 grams of fat, 3.2 grams of carbs and 6.7 grams of protein.