Preheat your oven to 375°F / 190°C. Lightly grease a 9x13 inch glass or ceramic baking dish and set aside. 2.
In a large bowl, combine the ground chicken, half of the almond flour (½ cup / 60g / 2.12 oz), grated Parmesan cheese, milk, salt, pepper, and dried oregano.
Mix gently with your hands until just combined—be careful not to overwork the mixture. 3.
Divide the mixture into 24 equal portions and roll each one into a smooth ball. 4.
Place the remaining almond flour (½ cup / 60g / 2.12 oz) in a shallow dish. Gently roll each meatball in the flour to create a light coating, then arrange them in a single layer in your prepared baking dish. 5.
Bake for 15-20 minutes, or until the meatballs are lightly browned and cooked through. 6. Carefully remove the dish from the oven.
Top each meatball with a spoonful of marinara sauce and a slice of fresh mozzarella cheese. 7. Return the dish to the oven and cook for an additional 10 minutes, or until the sauce is hot and the cheese is melted and bubbly. 8.
Garnish with a final sprinkle of dried oregano and serve immediately. This is a great dinner to be served with a rice pilaf or zucchini noodles.
Don't have ground chicken? This recipe works wonderfully with ground turkey as well.
