Protein Packed Chicken Parmesan Florentine Meatballs
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INGREDIENTS
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1 pound ground chicken
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3/4 cup ground rolled oats (like breadcrumb texture) *I ground mine to a coarse mixture. Do not grind to a flour. To make gluten free, use gluten free oats
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1/4 cup Syntrax Medical Unflavored Protein Powder
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2 Tbl sweet yellow onions, minced
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1 tsp oregano
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1/2 tsp basil (dried) or 1 tsp fresh, chopped
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1 tsp Montreal Steak Seasoning
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1 large whole egg (or 3 tsp egg whites)
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1 1/2 cups fresh spinach leaves, pulsed in the food processor (should render almost 3/4-1 cup)
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1 tsp Worcestershire
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3/4 tsp coarse salt
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3/4 tsp ground black pepper
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1/2 cup grated Parmesan cheese (you don’t want the powdery stuff. You want it either grated or even pulsed to little chunks. You want texture.)
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1/2 cup grated mozzarella
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2 cloves garlic, minced
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3 cups Marinara Sauce, divided
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10-20 fresh mozzarella slices (it depends on how big your slices are. They should be 1”wide by 1-2” long)
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Olive Oil for misting
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