Put all the meatball ingredients, except the olive oil) into a large bowl, or the bowl of a stand mixer fitted with the paddle attachment. Blend gently but thoroughly, making sure all of the components get evenly distributed.
Scoop out 1/2 cup amounts using an ice cream scoop if you like, and form large round meatballs. The mixture will be very moist, and that's fine. Place the meatballs in a single layer in a large baking dish, cover with plastic wrap, and refrigerate for an hour, or overnight if you want to make these ahead.
Turn oven down to 350F or preheat if the next day.
Lightly coat the bottom of a large baking pan with olive oil. Roll the meatballs in bread crumbs and arrange in a single layer in your pan. Brush the tops liberally with olive oil.
Bake uncovered for 20 minutes.
Add your sauce to the pan and return to the oven for another 20 minutes.
Top liberally with the cheese, return to oven just until it melts. You can run it under the broiler for additional browning, but watch like a hawk so it doesn't burn.
Makes 15 large or 30 regular sized meatballs.
To make classic meatballs simply substitute bread crumbs for the almond meal.
https://theviewfromgreatisland.com/cheesy-chicken-parmesan-meatballs-low-carb-and-keto-friendly-recipe/ October 9, 2019