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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
Combine all ingredients in large bowl and mix well by hand, being sure to evenly incorporate everything. If you feel like your mixture is a bit to stiff, you can add a couple of teaspoons of water to the mix and blend well.
Form mixture into meatballs that are approximately 1 ounce each. You can use a cookie scoop or disher for this or you can weigh out the meat as you go on a kitchen scale.
Place formed meatballs onto a baking sheet that has been lined with both foil and then parchment. This recipe made approximately 36 meatballs.
Bake meatballs in a preheated 375-degree oven for 25 to 30 minutes or until meat thermometer reads 165 degrees. Remove from oven and allow to cool for five minutes before serving.
I served these simmered in a light marinara sauce over zucchini noodles.
You can make these all at one time like I did or after you have formed them, you can freeze them on a tray and once frozen transfer to a freezer bag or storage container and remove what you need when you are ready to use them.
You can freeze these after they are cooked by freezing them on a tray and then once frozen remove to a freezer bag or storage container.
To bake raw frozen meatballs, place on a sheet pan in a 400-degree oven for 30 minutes or until a meat thermometer reads 165 degrees.
To bake cooked frozen meatballs, allow to thaw then place on a baking sheet in a 375-degree oven for 15 to 20 minutes or until heated through. You can also simmer the cooked frozen meatballs in any sauce of your choice until they are warmed through.
Everything was mixed up by hand, but you can easily use a mixer, but be careful if using the latter. Over mixing will cause your meatballs to be tough and dense. Mixing by hand will prevent this from happening. I formed the meatballs using a 1 ounce disher or scoop. If you have a cookie scoop that will work fine. It should hold about 1 tablespoon of mixture. This will give you approximately one ounce meatballs. This also makes it super easy to weigh or estimate your serving. Once cooked these will not be as heavy so you will want to weigh them after they are cooked to be sure you are getting the right amount for your meal.
The meatballs are placed on a baking sheet that is lined first with foil and then with parchment. I got approximately 36 meatballs out of this mixture. I baked them for 25 to 30 minutes or until a meat thermometer read 165 degrees. I always test one by cutting in half to be sure there is no pink in the middle and any juices are running clear. I remove these from the oven and allow them to cool before using them.
2 pounds ground chicken breast
1 cup fine almond meal
1 cup grated parmesan cheese (optional)
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon pizza seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Kosher salt
1 teaspoon cracked black pepper
These chicken meatballs are low carb delicious! They are meal plan approved to go along with my girls summer meal plan and they are now becoming a family favorite! These meatballs are super easy to make and they do not skimp on flavor! We simmered these in my light and easy stove top marinara sauce and served them over homemade zucchini noodles for a delicious, low carb "pasta" dinner. Everyone loves this meal and I think you will too! Perfect for lightening up your meals this summer!
I started off with some ground white meat chicken. You can also choose to use ground turkey, but we do not like that so this chicken is the perfect option for us. The binding agent for these meatballs is some fine ground almond flour. Since we always have this on hand it was an easy fix. You can also add some grated Parmesan cheese as well, but my girls meal plan is dairy free for the first few weeks so if you are so inclined, add that it for even more delicious flavor and unctuousness. Eggs go in and then all the spices! Lots of awesome flavors from your spice rack. I seasoned mine up Italian style, but you can go any number of directions here! Think, French, Asian, Indian, Mexican, the flavor profiles are endless!
These could be seasoned up Greek style and stuffed in a pita for a gyro-esque sandwich. How about a teriyaki glaze served over brown rice? Season these up Mexican style with cumin, chili powder and oregano and simmer in salsa for a delicious south of the border treat. Like I said, your imagination is your only limit! You could even pop these on a pizza! I love meatballs on pizza!
These meatballs are great even if you are not on a low carb plan or a weight loss plan. These are just delicious!
I hope you give these light and easy, low carb, chicken meatballs a try and I hope you love them!
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
I placed my meatballs in an easy stove top marinara and simmered for five minutes. Then I served these over homemade zucchini noodles. I used my Ninja Intellisense Kitchen system with the vegetable spiralizer to make the noodles and boy is this thing awesome! I hope to share more options in other videos of what you can actually do with this amazing thing!
These meatballs are very easy to make and frankly, they are quite addictive. You would never know they were low carb and didn't have bread crumbs in them unless you saw them being made. You can make these all at once and put them in the fridge for your weekly meal prep or you can freeze them raw or freeze them cooked and than bake off when needed. I have left more information on how to do that in the printable recipe.
Light & Easy Low Carb Chicken Meatballs
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