Protein Packed Chicken Parmesan Florentine Meatballs

Here we go... another "recipe of the month" to fill your bellies with a high protein, absolutely amazing, main dish. A huge thank you to Scott S. for sharing this recipe with us!

Protein Packed Chicken Parmesan Florentine Meatballs

What you will need:

1 pound ground chicken ¾ cup ground rolled oats (like breadcrumb texture) ¼ cup protein powder 2 T sweet yellow onions, minced 1 t oregano ½ t basil (dried) or 1 t fresh, chopped 1 t Montreal Steak Seasoning 1 large whole egg (or 3 T egg whites) 1 ½ cups fresh spinach leaves, pulsed in food processor (should render almost ¾ - 1 cup) 1 t Worcestershire ¾ t coarse salt ¾ t ground black pepper ½ cup grated parmesan cheese (You don’t want the powdery stuff. You want texture.) ½ cup grated mozzarella 2 cloves garlic, minced 3 cups marinara sauce 10-20 fresh mozzarella slices Olive oil for misting -Preheat oven to 400 degrees, setting rack to upper third part of oven. -Line a rimmed baking sheet with foil. -In a large bowl, add the chicken, oats, protein powder, onion, oregano, basil, steak seasoning, egg, spinach, garlic, Worcestershire, salt, black pepper, parmesan and ½ grated mozzarella cheese and ¼ cup marinara sauce. -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 very wet and tender. -Spray/mist each meatball with extra virgin olive oil. It’ll help them ‘brown’ and get that great pan-seared exterior. -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. -Remove the pan from the oven and turn on your broiler. -Top each meatball with 1 T of sauce -Top with slice of cheese and place back in oven. -Broil for 3-5 minutes until cheese is bubbly and golden. -Heat remaining sauce in a small saucepan and serve on the side.

Enjoy, The NSS Team

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