Afternoon all, hope everyone is having a fantabulous day so far! It’s been a great day here in my neck of the woods. Woke up and I’m down a total of 5 pounds, yes very awesome! I posted on Instagram about how it’s weird but I’m actually thankful that I discovered I have this candida overgrowth. Because of it I am being more mindful of what I put in me and realizing the harm of certain foods. I actually feel so much better! This is week three and while I am still suffering from some lower back pain, some soreness in the backs of my thighs, for the most part I do feel better. More energetic, less fatigued, and my mind is clearer. All pluses that what I am doing is making a difference and that I can never stop.
So, Saturday afternoon I had a fun Jamberry home party with a sweet friend. She and her girls invited their friends and moms over for a few hours. We all had a blast! One of my contributions to the party was to bring safe food that I could eat(and yes she provided tasty treats as well). Of the food I brought, I made chicken parmesan meatballs. Found the recipe over at The Iron You blog, very easy recipe!
I wish these were dairy free so I could have them all the time, but it will just have to be one of those things that I only make on occasion. I doubled the recipe so there would be enough for everyone and instead of having 22 balls I had 60…I think I made them smaller than the recipe says to. My go to meatball maker is a melon baller. It just makes the perfect poppable size for meatballs.
Chicken Parmesan Meatballs
Yields 60 meatballs
2 pounds chicken, ground
2 cup almond meal/flour + extra in a bowl for coating
1 cup parmesan cheese(I used the powdery stuff in the green container)
1 cup lactose free milk(I could have used unsweetened almond milk but I didn’t)
1 tsp kosher salt(I didn’t alter this since I was adding more parmesan cheese)
1/2 tsp black pepper
1/2 tsp dried oregano
1/4 tsp garlic powder
(There are two different methods to cook these and I wound up using both. I first baked them in a 350*F oven for 25 minutes but they didn’t brown up. So I then put some oil a large skillet and quickly fried them up just enough to brown the outside. You don’t have to bake these first, you can skip that step completely. Just fry them up on the stove top and save yourself any troubles. As for the oil, I would suggest a cold pressed organic coconut oil(the one without the coconut flavor). It’s every bit as healthy and better for you than canola, corn, or peanut. )
Grind up chicken in the food processor, I used chicken tenders you can certainly buy chicken already ground up. Place the ground meat into a large bowl. Add in 2 cups almond meal/flour and remaining ingredients. Using a silicon spatula fold the ingredients together. You don’t want to over mix, that would make the meatballs tough. The recipe states that you roll about 1 tablespoon of the chicken mixture up. I just used a melon baller and made them smaller. Works just as good! Roll each ball in a bowl of extra almond meal/flour and fry up until golden brown, draining on paper towels if needed. Serve with your favorite marinara sauce, homemade ranch dressing, or just eat plain!
These were a hit, everyone enjoyed them and were shocked at how moist they were! When you think of chicken meatballs the thought crosses your mind that they’re going to be dry, tough, something that is going to suck the moisture right out of your mouth. But that’s not so with this recipe!
As soon as I get some more almond meal/flour from Kroger I’ll be making up several batches and freezing them to keep on hand. If you’re just wanting something to use to change up your low carb meals in the mornings or for snacks, then these are the best things to go with. However, if you are suffering from candida overgrowth then it’s best to either steer clear or not indulge too often. You know your body better than anyone else, listen to it and know your limits.
Nutritional Information for 1 meatball minus marinara sauce
(courtesy or My Fitness Pal)–
Fat: 3 grams
Carbohydrates: 1 grams
Protein: 5 grams
Net Carbs: 1g