Chicken Meatballs In Marinara Sauce

In a large bowl combine: 900 g/2 lb ground chicken, ¼ cup nutritional yeast, ½ cup (40g/1.4 oz) almond flour,1 large egg, 2 garlic cloves, 1 tsp dried oregano, ½ tsp dried parsley, ½ tsp ground black pepper and 2 tsps salt. Use your hands to mix everything together until well incorporated.
Once mixed, roll the mixture into 3-5 cm balls. You should end up with about 20-30 balls or so, depending on how big you make them.
After shaping the chicken meatballs, place them carefully on the heated olive oil in a large frying pan over medium heat. Cook each side of the chicken meatballs for about 2-3 minutes, until golden brown.
In fact, you don't even need to fully cook the meatballs at this point, as they will cook in the marinara sauce. Make sure to brown the outside of each meatball to create a tasty crust, it adds so much more flavor to the chicken meatballs. Next, just add the marinara sauce.
Pour the marinara sauce over the meatballs. Stir the chicken meatballs in the sauce to fully coat them. Lower the heat to medium and simmer for about 15 minutes until the meatballs are fully cooked.
Serve over traditional noodles or some cooked gnocchi.
If you want to stick with this Paleo/Low Carb dish, these chicken meatballs in marinara sauce are also great served with a bowl of zucchini pasta, quinoa, cauliflower rice or roasted vegetables.