Chicken Meatballs stuffed with Provolone Cheese

Ingredients

• Ground chicken

  Raw

  16 oz or 454g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Almond Flour (Bob's Red Mill)

  flour

  64g

• Provolone cheese

  1 package (6 oz) or 170g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Unsalted Chicken Stock

  Swanson Broth

  ½ cup or 50g

Directions

1. (source: https://ketogasm.com/chicken-meatballs-stuffed-provolone-cheese-recipe/)
2. 1. In a large mixing bowl, combine ground chicken, egg yolks, almond flour, and salt.
3. 2. Shape the mixture into 20 meatballs, weighing 27.5g per piece. Adjust the size of the meatball to your liking if you prefer larger meatballs.
4. 3. Press a cube of provolone (14g per cube) into each meatball and reshape, if necessary.
5. 4. Add the tomatoes and chicken broth to the slow cooker; gently submerge the meatballs in the sauce.
6. 5. Cook on high for 4 hours, medium for 6 hours, or low for 8 hours, taking care to gently stir the meatballs after 2 hours.