Chicken Parmesan Meatballs

1 1/4lb Ground Chicken
1/2 cup Breadcrumbs (I would use low carb or even crushed pork rinds are perfect!)
2 tablespoons Onion (Finely Chopped)
1 tablespoon Parsley (Chopped)
2 tablespoons Basil (Finely Chopped)
1/2 cup Grated Parmesan Cheese
1 clove Garlic (Minced)
1 large Egg (Whisked)
Salt (To Taste) Pepper (To Taste)
2 tablespoons Olive Oil
1 – 1 1/2 cup Spaghetti Sauce (You can use homemade or store bought)
4-6oz Mozzarella (12-14 thin slices)

Note 36 Mini Meatballs are 1 WW+ point a piece, 24 Medium Meatballs are 2 WW+ points a piece, 12 Large Meatballs are 4 WW+ points a piece

Step 1 Preheat oven to 400 Step 2 Prepare large sheet pan with foil and non-stick spray Step 3 In a large bowl, with your hands, gently combine the first 9 ingredients Step 4 Shape into equal size balls, I made 36 meatballs that were about 1 1/2 inch in size, you could make 12 large ones or 24 medium size meatballs Step 5 Place onto sheet pan about 1/2 – 1 inch apart Step 6 In a small bowl mix together 1/2 cup of spaghetti sauce and 2 tablespoons olive oil and brush over each meatball Step 7 Bake for 10-15 minutes depending on size of meatball Step 8 After you remove them from the oven, you can freeze them. Make sure to let them cool to room temperature, and then freeze them on the baking sheet in a single layer and then transfer to a zip closed bag for storage.

If you are going to serve immediately, spoon remaining spaghetti sauce and olive oil combo on top of meatballs Step 9 Cover each with a slice of cheese – if making mini meatballs or medium meatballs cut cheese into appropriate sizes to just cover top of meatball Step 10 Broil another 5-7 minutes until cheese is bubbly and golden Step 11 You cans serve meatballs on a bed of spaghetti sauce, with noodles or on a sandwich roll – I garnish with fresh torn basil to add an extra flavor punch in your mouth Step 12 Enjoy!!

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