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Protein Packed Chicken Parmesan Florentine Meatballs

  • Author: The Kitchen Whisperer

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Ingredients

  • 1 pound ground chicken
  • 3/4 cup ground rolled oats (like breadcrumb texture) *I ground mine to a coarse mixture. Do not grind to a flour. To make gluten free, use gluten free oats
  • 1/4 cup Syntrax Medical Unflavored Protein Powder
  • 2 Tbl sweet yellow onions, minced
  • 1 tsp oregano
  • 1/2 tsp basil (dried) or 1 tsp fresh, chopped
  • 1 tsp Montreal Steak Seasoning
  • 1 large whole egg (or 3 Tbl egg whites)
  • 1 1/2 cups fresh spinach leaves, pulsed in the food processor (should render almost 3/41 cup)
  • 1 tsp Worcestershire
  • 3/4 tsp coarse salt
  • 3/4 tsp ground black pepper
  • 1/2 cup grated Parmesan cheese (you don’t want the powdery stuff. You want it either grated or even pulsed to little chunks. You want texture.)
  • 1/2 cup grated mozzarella
  • 2 cloves garlic, minced
  • 3 cups Marinara Sauce, divided
  • 1020 fresh mozzarella slices (it depends on how big your slices are. They should be 1”wide by 1-2” long)
  • Olive Oil for misting

Instructions

  1. Preheat oven to 400F, setting rack to upper third part of oven.
  2. Line a rimmed baking sheet with foil.
  3. In a large bowl, add the chicken, oats, protein powder, onion, oregano, steak seasoning, egg, Worcestershire, salt, black pepper, parmesan and 1/2 cup grated mozzarella cheese and 1/4 cup marinara sauce.
  4. Shape into 2” round meatballs (can make 1” for appetizers). I find it’s best to lightly wet my hands to shape these and you don’t really ‘roll’ them but rather toss them from hand to hand in a twisting motion to form the ball. The mixture is wet and very tender.
  5. Spray the foil pan with cooking spray.*note: you can pan-sear these first in a sprayed non-stick skillet for ~3 minutes per side to get that browned sealed exterior.
  6. Place the meatballs about 1” apart (they don’t really spread) on the pan.
  7. Spray/mist each meatball with extra virgin olive oil. It’ll help them ‘brown’ and get that great pan-seared exterior.
  8. Bake for 20-25 minutes or until the internal temp is 160 (yes I know they aren’t up to temp yet). *Note: if you pan seared them then only bake for 15 minutes.
  9. Remove the pan from the oven and turn on your broiler.
  10. Top each meatball with 1 Tbl of sauce.
  11. Top with a slice of cheese and place back in the oven.
  12. Broil for 3 to 5 minutes until cheese is bubbly and golden.
  13. Heat remaining sauce in a small saucepan and serve on the side.

Notes

If you make these as appetizers, make the meatballs 1″ round.

You can make these as sliders for parties.

I personally love these in lettuce cups and then use the lettuce as the ‘bun’.

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