These healthy, low carb chicken parm meatballs are packed with flavor from asiago cheese, plus just the right herbs and spices. No wonder they’re my family’s favorite meatball!
Spaghetti and meatballs is nearly every family’s go-to meal, and for good reason. Meatballs are relatively easy for a parent to make quickly, they stretch a pound of ground meat quite well, and almost everyone in the family will eat them without complaint.
If you’re trying to cut back on red meat, or you’re just in the mood to try something a little different, these chicken parm meatballs should be at the very top of your Must Try list.
Ground chicken meat, especially white meat chicken, tends to be quite soft, and has a very low fat content. That means that browning these meatballs in a skillet before finishing them in the oven just isn’t practical, which means less work (and less mess!) for the cook. Wondering if ground chicken meat will be tender and flavorful?
Let me put your mind at ease…
To the traditional egg and bread crumbs, we add a semi-hard, intensely flavorful cheese like Asiago, plus grated onion which adds no texture but tons of flavor and aroma, and lots of Italian herbs and spices. Top it all off with a crown of rich tomato sauce and a thin slice of mozzarella cheese.
I have a red meat-loving family. We eat more chicken than beef, and more meatless meals than either of the two, but these chicken parm meatballs are on my family’s menu plan at least twice a month. If you can’t find ground chicken on your grocery shelf, see if your butcher will grind some for you.
Before I could find ground chicken easily, I would buy skinless boneless chicken breast and chop it up in my food processor. Just be sure to run the food processor through a dishwasher or wash it in very, very hot water afterward. I’ve also made these chicken meatballs with light meat ground turkey and even pork (the other white meat, right?), to stellar reviews.