1 pound boneless skinless chicken breasts cut into chunks
1 pound boneless skinless chicken thighs cut into chunks
2 whole eggs, beaten
8 ounce package full fat cream cheese, softened
1 ½ tablespoons finely minced fresh garlic
¼ cup almond flour
¼ cup coconut flour
¼ cup golden flax meal
½ cup grated Parmesan cheese, divided
1 ¼ cups shredded mozzarella cheese, divided
1 ½ teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 teaspoons dry basil, divided
2 teaspoons dry oregano, divided
3 tablespoons extra virgin olive oil
½ teaspoon garlic powder
¾ cup low sodium broth (chicken, bone, vegetable or beef, your choice)
1 14.5-ounce can crushed tomatoes
2 tablespoons tomato paste
Zucchini Spaghetti for serving, optional
Place half of the chicken in the food processor and pulse for 10-15 seconds in bursts until the meat is somewhat ground but not pulverized. You should still see small bits of chicken not completely ground.
Pour into a large bowl and repeat with the rest of the chicken.
Add the eggs, cream cheese, garlic, almond flour, coconut flour, flax meal, ¼ cup of the Parmesan cheese, ¼ cup of the mozzarella cheese, 1 teaspoon of the salt, ½ teaspoon of the pepper, 1 teaspoon of the basil and 1 teaspoon of the oregano. Mix by hand to combine but do not over mix.
Use a small scoop continually dipped in water and scoop out 36 meatballs. Each will be a little over an ounce.
Line a sheet tray that will fit in your freezer with parchment paper and keeping your hands wet, roll each meatball and line up on the tray. Freeze the tray for one hour.
After one hour, preheat the oven to 350 degrees F.
In a very large non-stick skillet or saute pan, heat the oil over medium heat and once hot, fry half of the meatballs turning to brown all sides for about 8-10 minutes. Remove these with tongs to a casserole dish or oven-safe braiser with cover, large enough to handle the entire batch. Repeat for the rest of the meatballs.
Increase the heat to medium high and add the broth, canned tomatoes, tomato paste, and the remaining salt, pepper, basil, oregano and the ½ teaspoon of garlic powder and cook until slightly thick, about 3-4 minutes.
Pour over the meatballs, cover and bake for 20 minutes.
Remove from the oven and turn on your broiler.
Sprinkle on the remaining Parmesan and mozzarella cheese and broil for a few minutes to melt and brown.
Serve with Zucchini Spaghetti if desired.
The finished sauce will be a little loose, which is by design.
Keywords: keto chicken meatballs, low-carb meatballs