Chicken Parmesan Meatballs

I. Can’t. Stop. Making. Healthy. Meatballs. Seriously, is there anything easier than a meatball? There is not. I was going to make a healthy version of normal chicken parmesan, but honestly working with raw chicken breasts is one of my least favorite things ever. Plus these are so good for meal prepping and you can make them gluten free by leaving out the breadcrumbs.

what you need:

• 1 lb ground chicken
• 1 egg, lightly whisked
• 1/2 cup cooked quinoa
• 1/4 cup almond flour
• 1/4 cup finely grated parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/4 cup breadcrumbs
• 1 jar store bought marinara
• 1/2 cup shredded mozzarella cheese

what you need to do:

• Preheat oven to 350 degrees F. Line a cookie sheet with foil sprayed with nonstick spray or line it with a silicon baking mat, depending on what you have!
• In a large bowl, combine the chicken, egg, quinoa, almond flour, parmesan, salt, garlic powder, red pepper, and oregano with a large spoon. Once everything is combined dig your hands right in there and begin to mush and mix until everything is completely combined. This feels like you’re mushing up brains and honestly it feels good?
• Place the breadcrumbs in a small bowl. Using a small cookie scoop or a tablespoon, form your meatballs. Roll them around in the breadcrumbs, coating evenly, and place them on the cookie sheet.
• Bake for about 15 – 20 minutes, or until the tops of the meatballs are lightly browned and the breadcrumbs are toasted.
• While they are baking, heat your marinara sauce up on the stove in an oven proof pan (I used a cast iron). When you remove the meatballs from the oven, gently place them into the warmed marina. Sprinkle the top with the mozzarella and then place in the oven for about 5 – 7 minutes, or until the cheese has melted.
• Remove from the oven and serve warm!