Ingredients
The following ingredients have 8 Servings
- 2 pounds ground chicken (I used white meat but dark meat is fine)
- 2 eggs (lightly beaten with a fork)
- 1/2 cup almond meal (plus more for rolling (substitute more Parmesan cheese, or breadcrumbs for higher carb count))
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 2 garlic cloves (minced (more to taste))
- 1/2 cup grated onion
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- olive oil for brushing
- 32 ounce or 904 gram jar of Raos Marinara Sauce ((or yourfavorite no sugar added tomato sauce))
- 2 cups or 227 grams shredded mozzarella cheese
Instruction
- Preheat oven to 400F
- Put all the meatball ingredients, except the olive oil) into a large bowl, or the bowl of a stand mixer fitted with the paddle attachment. Blend gently but thoroughly, making sure all of the components get evenly distributed.
- Scoop out 1/2 cup amounts using an ice cream scoop if you like, and form large round meatballs. The mixture will be very moist, and that's fine. Place the meatballs in a single layer in a large baking dish, cover with plastic wrap, and refrigerate for an hour, or overnight if you want to make these ahead.
- Turn oven down to 350F or preheat if the next day.
- Lightly coat the bottom of a large baking pan with olive oil. Roll the meatballs in bread crumbs and arrange in a single layer in your pan. Brush the tops liberally with olive oil.
- Bake uncovered for 20 minutes.
- Add your sauce to the pan and return to the oven for another 20 minutes.
- Top liberally with the cheese, return to oven just until it melts. You can run it under the broiler for additional browning, but watch like a hawk so it doesn't burn.
- Makes 15 large or 30 regular sized meatballs.
