1. Preheat the oven to 350 and lightly grease a 9×9 (approx.) baking dish with nonstick spray.
2. In a large bowl, combine chicken, egg, flax, parmesan, Italian seasoning, garlic powder, salt and pepper. Mix with your hands as your would meatloaf mix until all ingredients are mixed well.
3. Rip provolone into small pieces (about 1/2 inch) and set aside.
4. Form the meatball mix into medium sized balls, about 2 1/2 inches in diameter (should make about 14 meatballs).
5. Stuff two or three small pieces of provolone into the center of each meatball, being careful to encase it in the middle so that it’s not sticking out.
6. Place meatballs in the baking dish with sides touching. Top each meatball with a tablespoon of marinara sauce and a small piece of provolone cheese.
7. Bake meatballs at 350 on the middle rack for approximately 25 minutes. Remove meatballs from dish and serve over gluten-free pasta, a spinach salad or just by themselves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (503g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 500 (56%)|
|Amt Per Serving||% DV|
|Total Fat 55.5g||74 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 17.3g|
|Cholesterol 401.1mg||123 %|
|Sodium 764.8mg||26 %|
|Potassium 2676.5mg||70 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 1.3g|
|Protein 90.5g||129 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 895
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