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Keto Parmesan Sage Chicken Meatballs and “Rice” Skillet
How to Make It
Step 1
To a bowl, add the ground chicken, egg, ½ cup grated parmesan, almond flour, crushed red pepper, 1 tsp dried sage, and ½ tsp salt. Mince the garlic and shallot, and add half of each to the bowl. Mix until fully incorporated.
Step 2
Using a cookie scoop, form the mixture into meatballs. Press the chicken into the scoop to prevent the meatballs from falling apart. Transfer to a plate.
Step 3
Add the olive oil to a skillet over medium-high heat. Sear the meatballs on all sides until fully cooked, for around 15 minutes. Remove to a plate and set aside.
Step 4
Drop the heat to medium and add the butter to the same skillet. Add the remaining minced shallot and garlic. Tear the sage and add it to the skillet. Sauté for 30 seconds until fragrant.
Step 5
Add the cauliflower rice and cook, stirring regularly, for 1-2 minutes. Stir in the chicken broth and lemon juice. Cook for 1 minute to reduce the juices.
Step 6
Season with ½ tsp salt and black pepper. Stir in ½ cup of grated parmesan cheese. Taste and adjust seasoning as needed.
Step 7
Return the meatballs to the skillet over the cauliflower rice and reheat briefly. Garnish with freshly cracked pepper and more parmesan cheese if desired. Enjoy!
Ingredients
- Ground chicken meat – 500 g
- Raw egg – 1 large
- Parmesan cheese, fresh (hard) – 1 cup, grated
- Almond flour – 2 tbsp
- Garlic – 4 clove
- Shallot, raw – 20 g
- Chilli Flakes / Red Pepper Flakes – 0.25 tsp
- Sage, dried – 1 tsp
- Salt – 1 tsp
- Extra virgin olive oil – 1 tbsp
- Cauliflower, cooked from fresh – 2.5 cup
- Butter – 2 tbsp
- Chicken broth – 0.5 cup
- Lemon juice – 1 each – juice from one lemon
- Black pepper – 0.5 tsp
- Fresh Sage – 2 tbsp
