Meatball Garlic Bread Chaffel Bowls

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1 jar RAO’s marinara sauce
Pre-cooked small meatballs – How many and what kind you use per bowl will affect the Net carbs
Italian seasoning to taste
Chaffels – I personally triple this mix to make 4 bowls
2/3 C mozzarella shredded
1 egg
1 T almond flour
1 T parsley
½ tsp minced garlic
1 T butter – melted
Garlic bread seasoning
Optional – additional shredded mozzarella for topping
Place marinara sauce, Italian seasoning, and meatballs in a pan. Heat over medium low while making chaffles.
Pre-heat the chaffel bowl maker.
Combine the melted butter and garlic bread seasoning – set aside
In a small bowl beat the egg. Add the almond flour and mix well. Add the parsley and minced garlic and mix. Add the shredded cheese and mix.
Spray the top part of chaffel bowl maker with PAM. Using a silicone basting brush, brush some of the melted butter mix in the bottom section. Do not use too much or it will spill out of the maker once the unit is closed. Add no more than a little less than ½ C of the egg and cheese mixture. Close the lid and time 4 minutes. The longer you leave it in, the crispier it gets. Carefully remove chaffle when done and brush more of the melted butter mixture on inside of “bowl”. Fill with meatballs and sauce.
Optional – top with additional mozzarella cheese and place under broiler for 1-2 minutes to melt and brown.
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