Low-Carb Chicken Parmesan Meatballs
Tender baked chicken meatballs simmered in marinara and topped with melted mozzarella.
Dietary
Keto, Wheat free, Halal
Allergens
Dairy, Eggs, Tree nuts
These chicken parmesan meatballs skip the breadcrumbs in favor of almond flour and parmesan, keeping carbs low while staying tender and juicy. Baked first, then finished under melted mozzarella and bubbling marinara, they make a satisfying weeknight dinner over zucchini noodles or spooned straight from the skillet.
Ingredients
- 1 pound ground chicken
- 1/3 cup almond flour
- 1/3 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese, for topping
- 1 tablespoon fresh basil, sliced, for garnish
Method
-
Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
-
In a large bowl, combine the ground chicken, almond flour, 1/3 cup parmesan, egg, garlic, parsley, oregano, salt, pepper, and red pepper flakes. Mix gently with your hands just until combined.
-
Roll the mixture into 16 meatballs, about 1 1/2 inches each, and place them on the prepared baking sheet.
-
Drizzle the meatballs with olive oil and bake until lightly browned and cooked through, 18 to 20 minutes.
-
Warm the marinara sauce in a 9-inch skillet over medium heat until simmering, about 5 minutes.
-
Transfer the baked meatballs to the skillet, nestling them into the sauce, and simmer gently for 5 minutes to let the flavors meld.
-
Sprinkle the mozzarella and remaining 2 tablespoons parmesan evenly over the meatballs.
-
Cover the skillet and cook over low heat until the cheese is melted, about 3 minutes, or transfer to the oven under the broiler for 1 to 2 minutes until bubbly and golden.
-
Garnish with fresh basil and serve warm, directly from the skillet.
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Low-Carb Chicken Parmesan Meatballs
These chicken parmesan meatballs skip the breadcrumbs in favor of almond flour and parmesan, keeping carbs low while staying tender and juicy. Baked first, then finished under melted mozzarella and bubbling marinara, they make a satisfying weeknight dinner over zucchini noodles or spooned straight from the skillet.
50 min 4 servings 410 cal
Ingredients
- 1 pound ground chicken
- 1/3 cup almond flour
- 1/3 cup grated parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese, for topping
- 1 tablespoon fresh basil, sliced, for garnish
Method
- 1
Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
- 2
In a large bowl, combine the ground chicken, almond flour, 1/3 cup parmesan, egg, garlic, parsley, oregano, salt, pepper, and red pepper flakes. Mix gently with your hands just until combined.
- 3
Roll the mixture into 16 meatballs, about 1 1/2 inches each, and place them on the prepared baking sheet.
- 4
Drizzle the meatballs with olive oil and bake until lightly browned and cooked through, 18 to 20 minutes.
- 5
Warm the marinara sauce in a 9-inch skillet over medium heat until simmering, about 5 minutes.
- 6
Transfer the baked meatballs to the skillet, nestling them into the sauce, and simmer gently for 5 minutes to let the flavors meld.
- 7
Sprinkle the mozzarella and remaining 2 tablespoons parmesan evenly over the meatballs.
- 8
Cover the skillet and cook over low heat until the cheese is melted, about 3 minutes, or transfer to the oven under the broiler for 1 to 2 minutes until bubbly and golden.
- 9
Garnish with fresh basil and serve warm, directly from the skillet.
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