Serves approximately (1-inch meatballs) 18-20
- Two cups of ground chicken (16 oz.)
- 1 large egg (beaten)
- 1 cup of Mozzarella cheese grated
- 1 cup of Parmesan cheese grated
- 1 teaspoon dried parsley
- 1 teaspoon of dried basil (optional)
- 2 strips of crispy bacon (finely chopped)
- 1 cup of almond meal
- Coconut oil for greasing
Preheat oven to 400° F (204.4° C).
Line a baking sheet with aluminum foil.
Grease the foil with 2 tablespoons of coconut oil.
Mix all ingredients together with 3/4 cup of Parmesan cheese.
Form meatballs with about 1 to 1-1/2 tablespoons of mixture.
Take the remainder of the Parmesan cheese and place it on a small dish.
One by one, roll your meatballs in the Parmesan cheese and place them in even rows on cooking sheet. Leave some room in between each row to let them breathe.
Bake for about 15-20 minutes. The cheese will ooze out a bit but that’s what makes them sooooo good!!!
Make sure the chicken doesn’t over cook. Some ovens may cook in 15 minutes while others may take a few minutes longer up to 20 minutes.