This paleo meatball turned out so great. I added almond flour instead of the usual breadcrumbs and we were pleasantly surprised that they were “moist” (insert shutter) and not dry at all.
Ingredients
Meatballs:
- 1 lb Ground Chicken
- 1 Egg
- 1 Tbsp Italian Seasoning
- 1 Tbsp Coconut Flour
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
“Bread” Coating:
- 1/2 cup Almond Flour
- 1 Tbsp Italian Seasoning
1 Cup – Pre-made Jarred Marinara Sauce
1/4 Shredded Mozzarella Cheese
1/4 Cup – Grated Parmesan
Directions
Meatballs:
- Heat oven to 400 degrees.
- Mix all meatball ingredients together until well combined.
- In a medium bowl, combine “breading” ingredients.
- Form meatballs into bite-sized balls, about 2 tablespoons or you can use a melon baller or ice cream scoop.
- Roll into breading until covered and shake off excess.
- Pour 1/2 cup of Marinara sauce into the bottom of a baking dish.
- Place Meatballs on top of sauce in the glass baking dish.
- Top each meatball with 1 Tbsp marinara sauce, 1 Tbsp Mozzarella Cheese and a sprinkle of Parmesan Cheese.
- Pop in the oven and cook for 18 – 20 minutes.
- Check to see if the internal temperature is 165 degrees. Once done, remove from oven and serve immediately.