Ingredients
6
6 servings
- •1 pound ground chicken
- •0.33333334326744 cup blanched almond flour
- •0.5 teaspoon salt
- •0.5 teaspoon garlic powder
- •0.5 teaspoon onion powder
- •1 egg, lightly beaten
- •6 ounces ham steak, cubed into 20 even pieces
- •1 tablespoon olive oil
- •1 tablespoon butter
- •0.75 cup chicken broth
- •1 teaspoon Dijon mustard
- •0.5 cup heavy cream
- •1 cup shredded Swiss cheese
- •1 pinch cracked black pepper to taste
- •2 tablespoons minced fresh parsley
Instructions
- Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham; place on a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
- Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
- Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.
Nutritional Facts
Per 6 servings
- Calories: 349
- Carbohydrate: 4g
- Fat: 23g
- Fiber: 1g
- Protein: 31g
- Sugar: 1g
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