KETO cheese-filled chicken meatballs

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I’ve been SO absent, but guess what?

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During my blogging hiatus I got engaged! I’m trying to hold off on writing a blog post because I’m hoping to have a big one ready once the planning is done. We were given a budget by my parent’s who are paying for just about everything so I want to make a wedding on a budget post! I will say we are both extremely overjoyed by the love around us and are very excited for the future.

We are both on a mission to get healthier for the wedding which is in October 2018. I’ve been playing around with a few different diets and so far this is my favorite recipe so I’m going to share it. It’s a slow cooker recipe and it is the easiest and delicious. I made it on a Monday and ate it for lunch all week. I make the meatballs a little bigger so I can eat just two and some zucchini noodles, but you can make them smaller. Even with big meatballs this makes about 10! Here we go! I use 1.5 tsp to 1 tablespoon of seasoning. I’ve said this before, but I just eyeball it and it always comes out delicious so use your best judgement on the seasoning! It’s bland without it so keep that it mind!

Meatballs:

2 lbs ground chicken (I hate turkey but you could use it)

Gouda (sliced)

 

Italian seasoning

1/2 cup rolled oats

1/2 cup Parmesan cheese (grated)

Garlic powder

2 eggs

Marinara sauce:

28 oz can of unsalted crushed tomatoes

1 Tbsp extra virgin olive oil

salt and pepper (use for both meatballs and marinara sauce)

Minced garlic

Dried basil

Dried parsley

Mix eggs, oats, ground chicken, garlic powder, salt and pepper, Italian seasoning, and Parmesan cheese in a bowl. Form around a slice of cheese into balls. Mix all marinara ingredients together add enough to cover bottom of slow cooker then add a layer of meatballs. I have a skinny crockpot so I had to make two layers. Then add the rest of the marinara sauce. Cook on high for 3 hours! You can cook on low instead, but I love this one on high because it’s quick and it doesn’t dry the meat out. I usually cook on low to avoid drying out, but the marinara keeps it juicy! Rich uses this marinara sauce on his protein pasta and chicken too. You can definitely use whatever noodles you like, but I prefer this on zucchini noodles.

XOXO Caroline

 

 

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