Baked Chicken Parmesan Meatballs

Well, hello from Tuscany! Russ and I are enjoying Italy immensely! Tuscany

Our hotel overlooks the mountains and the valley of Lucca. We head to Prato for the Gastro Diet conference on Sunday, which should be an amazing conference!  I am so honored to be speaking at this event!

The food has been amazing. No surprise. We have been ordering our cappuccinos ‘dry’ which means it is made with mostly the foam of the steamed milk (less lactose). And the portions are much smaller here…so small amounts of treats work better on a sensitive stomach. 🙂

In the spirit of our visit to Italy and all the great food, I decided to share a yummy Italian-inspired recipe that I made low FODMAP for you.

This recipe has been posted all over the internet–but I made it healthier for you!

Chicken Parmesan Meatballs! You’re welcome 🙂

Mixed up ground chicken breast, Parmesan cheese, Italian seasoning and a little garlic infused oil.meatball mix

Roll into meatballs and insert a mini mozzarella ball in the middle.

meatballs ready for oven

Dip meatballs in whisked eggs and then into gluten free panko breadcrumbs.

Bake them up…and serve in bowl of warmed low FODMAP suitable marinara such as Rao’s Sensitive Formula Marina or homemade marinara without garlic on onions!

{ I was hoping to serve grated Parmesan cheese over the meatballs, but my chocolate lab, Lucy, absconded with the Parmesan cheese and ate it all!} So, mozzarella it is!chicken parm meatball

Amaze balls!

Baked Chicken Parmesan Meatballs

Ingredients

  • Makes 8 large Meatballs (serving size 2-3)
  • 1 pound ground chicken breast
  • 1/2 cup plus 2 tablespoons Parmesan cheese
  • 1 tablespoon garlic infused oil (plus a little extra to oil pan and to drizzle over meatballs)
  • 1 tablespoon Italian Seasoning (or mix of basil and oregano)
  • 8 mini fresh mozzarella balls
  • 1 cup gluten free panko bread crumbs (I used Ian's)
  • 2 eggs

Instructions

  1. Preheat oven to 350 degrees F.
  2. Lightly oil baking sheet with garlic infused oil.
  3. In medium bowl, mix ground chicken, 1/2 cup grated Parmesan cheese, Italian seasoning and garlic oil.
  4. Form large meatballs and slip in one of the mozzarella balls into the middle of the meatballs, set aside.
  5. In small bowl, whisk eggs, set aside.
  6. Place GF panko bread crumbs in small bowl and add 2 tablespoons of remaining Parmesan cheese.
  7. When all meatballs formed, dip individually into eggs, then into bread crumbs to create a coat of bread crumbs around meat ball.
  8. Drizzle small amount of garlic infused oil (about 1 tablespoon) over meatballs, optional.
  9. Place meatballs on cookie sheet and bake for about 30 minutes or until cooked through.
  10. Can turn meatballs over midway through cooking time to allow more even browning.
  11. Serve with favorite low FODMAP tomato sauce (such as Rao's Sensitive Formula)
http://blog.katescarlata.com/2015/10/30/baked-chicken-parmesan-meatballs/

20 replies on “Baked Chicken Parmesan Meatballs

    • katescarlata

      It truly is a charming place! Last night we walked around old Barga—there was a small restaurant in the center and the owner was outside roasting chestnuts and warming some alcoholic drink over a fire. There were a few men playing guitars and everyone was just taking it all in. So grateful to experience it all!

  • Laury Hunt

    I’ve been making a similar version with ground turkey and a little bit of gluten free bread crumbs but I’ll give this one a try. I love that Rao sauce! Enjoy your trip

  • Jim

    Enjoy Prato! We stayed for a week, almost next door to the Monash centre, at the Accademia, only leaving 10 days ago … Appertivo in the bars in the early evening is great – fodmap diet lapsed immediately!! Did a wine tour which was in & around Lucca.

      • Wren

        I’d really appreciate any insight into following a low FODMAP diet while in Italy since my husband and I are considering a trip there this summer but I’ve been hesitant to commit for fear of finding things to eat. I used to be an intrepid traveler but my IBS has me very anxious over even short, local trips.

  • Sandie Saporito

    We loved the pork loin recipe from earlier last week. FYI, called Progresso Foods re: low sodium chicken broth, they e-mailed me to say that it has no onions or garlic as natural flavors. Woohoo. Thought you’d like to know. We use lots of broth at home. Thanks for all you do.

  • Diana

    I just had my first nutritional consult with Lauren at U of M last week….she said she was going to the same conference, you lucky girls! 🙂 I can’t believe how much difference there is with my IBS symptoms just after FIVE days of doing the strict elimination diet Lauren showed me…yay!!!! Love your website and recipes, thanks for all of your hard work for those of us with IBS, we are grateful!

  • Judy King

    Kate, I live in the mountains of Western North Carolina. Just recently discovered Nello’s Pomodoro Lavendar Sauce that has no garlic or onions. I LOvE it!!!! even better than Rao’s. It is made in Raleigh, N. C.. I’m now enjoying a little Italian meal once in a while & canNOT wait to try this recipe. Enjoy your trip……& thank you for all you do for us!!

  • Melinda

    I made your Parmesan meatballs tonight, and they are delicious! Once again, thank you for sharing your recipes and knowledge. Have a Happy Thanksgiving.

  • Arlene Hoffman

    Fellow FODMAP followers:
    I Found the Rao Sensitive Marinara today at a southern Calif. Sprouts (Yorba Linda store). And it’s on sale! $4.99/jar this week thru 12/9. I was getting ready to order from Amazon at $18.00/jar. Needless to say I’m a happy FODMAPer today.

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