Chicken Parmesan Meatballs takes your classic comfort food favorite, gives it a wholesome, low-carb update and is just one of many delicious recipes from the “Atkins: Eat Right, Not Less” guidebook for living a low-carb and low-sugar lifestyle.
3skinlessboneless chicken breasts (18 oz total), cubed (see notes below)
1/2cupAtkins Flour Mix
1/2cupfull-fat cream cheeseroom temperature
olive oil spray
1cuplow-sugar marinara sauce from a jar
1/2cupunsalted chicken broth
1/4cupgrated Parmesan cheese
For the Atkins Flour Mix:
Combine all the ingredients and mix thoroughly. Use immediately or store in an airtight container in the refrigerator for up to 1 month.
For the Chicken Parmesan Meatballs:
Place the chicken in the food processor, pulsing to chop until ground.
Combine the chicken, Atkins Flour Mix, cream cheese, egg, garlic, oregano and salt in a large bowl. Mix well with your hand until well incorporated. Roll into 2-inch balls. You should have about a dozen meatballs.
Coat a large skillet with olive oil spray, and place over medium heat. Add the meatballs and cook 5-6 minutes, turning occasionally, until they are browned on all sides. Reduce the heat to low, and add the marinara sauce and broth. Cover and cook 4 to 5 minutes more, until the meatballs are cooked through.
Top with the sliced mozzarella and Parmesan cheeses. Cover and cook for another minute or so to melt the cheese.
Since the size of chicken breast can vary greatly, take the time to weigh the chicken and go by the total weight versus quantity.Recipe courtesy the “Atkins: Eat Right, Not Less” guidebook for living a low-carb and low-sugar lifestyle.