Party Foods: Baked Chicken Meatballs and Prosciutto Wrapped Asparagus

Karen Sorenson — Sun, 18 Mar 2012 14:03:00 +0000

Tonight’s cooking adventure was Baked Chicken Meatballs and Prosciutto Wrapped Asparagus. I was heading to a pot luck dinner so I needed a few recipes I could bring. I made the Chicken Meatballs found here: https://dandydishes.blogspot.com/2011/06/baked-chicken-meatballs.html and the Prosciutto Wrapped Asparagus Bundles here: https://www.familyfreshmeals.com/2011/12/prosciutto-wrapped-asparagus.html. See comments below for the modifications I made to each recipe.

Net Carb Count*:
Chicken Meatballs: 10 net carbs (for the entire recipe with the modifications described below)
Asparagus Bundles: 12 net carbs (for the entire recipe with modifications)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I made some modifications to the Baked Chicken Meatballs recipe. I used a shallot instead of the onion and I put an extra tablespoon of sauce into the meatball mixture. Also, I accidently used the whole egg, but it still turned out well. I made a double batch of the tomato sauce/oil topping in order to cover all of the meatballs. Once the meatballs were cooked I threw them in a crockpot with some low carb marinara to keep warm and so I could easily transport them to the party.

For the Prosciutto Wrapped Asparagus the only modifications I made was cutting the asparagus in half and wrapping a half piece of prosciutto around each bundle to make them party sized. Next time I might not bake them and just serve them as cold appetizer. I think they would work better for a pot luck served cold.

Both recipes were very tasty and I would definitely suggest making them!

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Low Carb Spinach and Olive Tapenade Turkey Meatballs

Karen Sorenson — Mon, 16 Jan 2012 03:06:00 +0000

Tonight’s cooking adventure was Spinach and Olive Tapenade Turkey Meatballs. The original recipe can be found here: https://www.pamperedchef.com/quick-and-easy-recipes/turkey_meatballs.jsp and page 10 of PC’s Fall/Winter 2011 Season’s Best cook book. I made some changes to lower the carbs.

Spinach and Olive Tapenade:

1 6 oz package of frozen spinach, thawed

¼ cup grated parmesan cheese

2 garlic cloves

2 Tbsp of capers

12 large green olives, pitted

¼ cup of fresh basil leaves

¼ cup oil

¼ tsp salt

Juice from half a lemon

Blend the garlic, capers, and olives in a food processor until chopped. Add the spinach, basil, cheese, oil, lemon juice, and salt and blend until a chunky paste is formed.

Turkey Tapenade Meatballs:

¼ cup pork rind crumbs

1-2 cups of Spinach and Olive Tapenade, divided

1 egg

¼ tsp salt

1.5 lbs of ground turkey

Preheat oven to 400 F. Mix together the pork rind crumbs, ¾ cup tapenade, egg, and salt until combined. Then add the turkey and mix until combined. Form mixture into meatballs and bake for 20-25 minutes or until the meatballs reach 160 F. Drain excess liquid after 15 minutes of cooking. Once the meatballs are cooked, place ½ cup of tapenade and the meatballs in a large bowl and toss to coat. Add more tapenade to coat if necessary.

Pictures of the tapenade, meatball mixture, and scooped meatballs (pre-baking):

Net Carb Count*

Spinach and Olive Tapenade Turkey Meatballs: 21 net carbs (entire recipe)

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: I recently received my pampered chef products and I couldn’t wait to make the lower carb version of this recipe. These meatballs were so tasty! It was a different spin on old classic. The tapenade gives the meatballs a wonderful flavor. I left my tapenade a little chunkier, but you can process it until it is the consistency you prefer. I baked them in my PC Ridged Baker and they came out really juicy. I also used a small scooper (like an ice cream scoop) to form 45 meatballs. If you make larger meatballs, they may have a longer cooking time. If you like to have a sauce with your meatballs, some low carb marinara or gravy would be good with these meatballs.

UPDATE: I recently made the meatballs for a party and made a variation of the recipe. I added a few slices of red bell pepper to the tapenade and I added a little extra tapenade to the meatball mixture. I cooked them as normal, but once cooked I added the meatballs to a crockpot with 2 cups (or enough to coat very well) of marinara sauce (instead of coating in more tapenade). I simmered the meatballs on LOW to keep warm. The marinara sauce I use has 8 net carbs for 2 cups. Even the non LCers loved them!

The post Low Carb Spinach and Olive Tapenade Turkey Meatballs appeared first on Holistically Engineered.

pot luck Archives - Holistically Engineered

Party Foods: Baked Chicken Meatballs and Prosciutto Wrapped Asparagus

Low Carb Spinach and Olive Tapenade Turkey Meatballs