March Meatballs


2 one pound packages of organic ground chicken.
2 whole eggs, whisked.
1/4 cup almond meal
2 Tbsp dried parsley
1/2 cup grated Parmesan
1/2 Tbsp Italian Seasoning
1 cup tomato sauce
Olive oil spray


Mix all ingredients in a mixing bowl.
Preheat oven to 375 degrees.
Spray a medium glassware dish with olive oil spray.
Form regular-sized meatballs.
Place them in the medium glassware dish, evenly spaced.
Bake the meatballs for 50 minutes at 375 degrees.
Serve and enjoy!

Portions: Women: 3 oz. / Men: 6 oz.

This recipe may be used as a protein at any of the first 4 Meals on the Remedy Recipes Book format.

We usually create a recipe for Fridays during Lent, but this year we decided to create a recipe that you can have on the other six days of the week. This batch of tasty meatballs provides you with a healthy protein source throughout the week. We cook most items to last at least 4 days to cut down on cooking and preparation, and to have something healthy and ready-to-eat for our busy schedules. We have been using ground chicken instead of ground turkey and ground beef as a change of pace, and we found it to be delicious in recipes such as meatloaf and meatballs. We often have it with our butternut squash soup as a vegetable serving, (See January 2021 RECIPE,) but it is also a great combination with spiralized zucchini with a little sauce & Parmesan. We usually don’t add any toppings.They’re actually moist and delicious just as they are. We hope that you enjoy this delicious recipe too!

Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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