Low Carb Chicken Cacciatore Meatballs
A delicious low carb and gluten free meatball recipe based on the classic Italian Chicken Cacciatore Serve with zucchini noodles or spaghetti squash
A delicious low carb and gluten free meatball recipe based on the classic Italian Chicken Cacciatore Serve with zucchini noodles or spaghetti squash
- 1 egg
- 1 cup chicken broth
- 2 cloves garlic minced
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/3 cup almond flour
- 1 cup cremini mushrooms sliced
- 1 lb ground chicken or turkey
- 1 tablespoon rsley flakes
- 1/2 cup sliced onions
- 1 cup sliced red and yellow bell peppers
- 1/2 cup dry white wine optional
- 1 cup canned chopped tomatoes
- 1 tbsp capers drained
- grated parmesan to garnish (optional)
- Carbohydrate 5.84471937494891 g
- Cholesterol 230 mg
- Fat 51.8950837506906 g
- Fiber 1.81190623936789 g
- Protein 59.8228993749821 g
- Saturated Fat 13.7746874584248 g
- Serving Size 1 1 servings (3 each) (368g)
- Sodium 584.06094169426 mg
- Sugar 4.03281313558103 g
- Trans Fat 4.23437583334857 g
- Calories 744 calories
Step-by-step
- Combine all of the meatball ingredients into a medium bowl and mix well. Form into 12 meatballs. Heat the olive oil in a large, nonstick, saute pan and cook the meatballs for 3-4 minutes per side or until golden brown. Remove the meatballs and set aside.
- Add the mushrooms to the saute pan and cook for about 2 -3 minutes per side, or until golden brown. Remove and add to the dish with the meatballs. Add the sliced onions and peppers to the pan (you may need a little more olive oil) and cook for about 4 minutes until soft, add the garlic and cook for an additional minute or two, until fragrant. Remove everything from the pan and add to the meatballs.
- Deglaze the pan with the white wine (if using) and scrape up any tasty brown bits into what will be your sauce. Add the chicken broth and bring to a boil.
- Reduce the heat and add the tomatoes and herbs to the pan. Cook for about 2 minutes.
- Add the meatballs and cooked veggies back to the pan with the sauce and stir well until combined. Taste the sauce and season with salt and pepper if necessary. Simmer the meatballs and veggies in the sauce for about 30 minutes.
- Serve hot over zucchini noodles or spaghetti squash with fresh parsley and grated Parmesan cheese if desired.
Building the Meatball Structure
Ground poultry lacks the natural density of beef, making the inclusion of almond flour essential for moisture retention during high-heat browning. Mixing the egg thoroughly with the meat creates a protein network that traps internal steam, ensuring the twelve portions maintain their spherical shape when seared in the skillet. Searing for three to four minutes per side develops a robust Maillard reaction, generating savory pyrazines that contrast with the acidity of the subsequent tomato braise.Deglazing and Acid Chemistry
Scraping up browned fond with dry white wine dissolves water-insoluble caramelised amino acids into the cooking liquid, creating a complex foundation for the canned tomatoes. Acidity from the wine and tomatoes breaks down tough collagen strands in the simmering meat while simultaneously balancing the rich fats contributed by the olive oil and poultry. Allowing the sauce to simmer for thirty minutes concentrates these volatile compounds, marrying the herbaceous notes of oregano and parsley into a cohesive profile.Accompaniments and Pairing
Pairing this preparation with neutral bases like zucchini noodles or roasted spaghetti squash provides a structural contrast that absorbs excess braising liquid without competing with the garlic and caper salinity.
