Chicken Meatball Parmigiana

My Chicken Meatball Parmigiana Recipe. I make this at least once a month.

1 1/3 cups of crushed pork rinds
1/3 cup Almond flour
1 cup Shredded parmesan
1 1/2 tsp garlic powder
3/4 tsp cayenne
1 1/2 tsp thyme
1 1/2 tsp paprika
1 1/2 tsp pepper
3 Tbsp freeze dried parsley

This makes a batch of 3 cups roughly = 6 servings of 1/2 cup each. I split this batch in half and put the other half in a container in the freezer.
Per 1/2 cup serving: 134 calories, 9.9 g fat, 11.5 g protein, 3.4 g carb, 1.4 g fiber, net carb 2 g

3 lbs ground chicken
1.5 lbs ground pork
1.5 cups keto crumbs
1 cup shredded parmesan
3 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 tsp of fennel seed
3 tsp of onion flakes
3/4 tsp oregano
1/2 cup of chopped fresh parsley

Mix up and roll into approximately 2 oz balls (I weigh but figure golfball sized). Typically makes 10-11 servings of 4 meatballs.
Preheat oven at 350 degrees and cook approximately 20-30 minutes in a greased pan.

Per 4 meatballs/8 oz raw serving:
407 calories, 41.6 g protein, 25.5 g fat, 1.7 g carb, 0.3 g fiber, net carbs 1.4 g

I typically put 1/4 cup of Rao marinara on top with an additional tablespoon of fresh parmesan.

Recipe by: Sarah Megan Reed


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s