I came across a chicken meatball recipe about a year ago and have been tweaking it to decrease the carbs and maintain the deliciousness and this is what I’ve settled on. I make 2 bite size chicken meatballs to have as the main course for dinner or mini ones as appetizers for parties. These can be tweaked to suit your diet preferences, for example my chicken meatballs have cheese in the center and are rolled in breadcrumbs, where my hunny likes his without the cheese filling and breadcrumb coating. You can make the chicken meatballs a couple of days a head of time for a party (I skip the outer breadcrumbs in this case) and reheat in the oven or crock-pot.
2 lbs extra lean chicken or turkey
1/4 cup Italian bread crumbs
1/3 cup Parmesan cheese*
3 tbsp of Italian seasoning (or rosemary/oregano/thyme what ever you have on hand)
18 cubes of mozzarella cheese*
1/3 cup Italian bread crumbs*
*Adjustments: leave out the cheese and/or additional bread crumbs to fit your diet.
Preheat over to 350*. Mix first 5 ingredients, form into about 2 inch balls around cube of mozzarella (or whatever cheese you have on hand or you can skip the cheese) and role in bread crumbs (optional). Grease or line baking sheet for easy clean up and place meatballs on tray. Cook for aprx 15 minutes.
Serve with spaghetti sauce of your choice and a zucchini pasta or spaghetti squash to get your veggies in!
Makes about 24 meatballs, if making them as a party appetizer make them a bit smaller and you’ll get 30-35 and cook for 10-15min.