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Chicken Parmesan Meatballs Recipe

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3.9 from 6 reviews

These Chicken Parmesan Meatballs are a delicious, low-carb twist on a classic comfort food, featuring tender and juicy ground chicken blended with Italian herbs and parmesan cheese. Perfectly baked with roasted tomato sauce and melted mozzarella, they make a hearty and keto-friendly meal that’s sure to satisfy.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Meatballs

  • 2 lb (907.18 g) ground chicken
  • 3/4 cup (84 g) almond flour
  • 2 ounces (56.7 g) Parmesan, grated, divided use
  • 1 large egg
  • 4 cloves garlic, minced
  • 2 tsp Italian seasoning
  • 3/4 tsp kosher salt
  • 1/2 tsp pepper

Cooking and Topping

  • 2 tbsp olive oil
  • 1 cup (245 g) roasted tomato sauce
  • 1 cup (112 g) shredded mozzarella cheese
  • Chopped parsley or basil for serving

Instructions

  1. Prepare the meatball mixture: In a large bowl, combine ground chicken, almond flour, two thirds of the grated parmesan, egg, minced garlic, Italian seasoning, kosher salt, and pepper. Use your hands to mix everything thoroughly until well combined.
  2. Shape the meatballs: Fill a shallow bowl with water and dip your hands in to prevent sticking. Roll the mixture into 1 1/2 inch meatballs, wetting your hands as needed to manage the stickiness. You will get between 30 to 36 meatballs. Place them on a tray lined with wax paper.
  3. Chill the meatballs: Refrigerate the shaped meatballs for 30 minutes to help them firm up, making them easier to handle during cooking.
  4. Preheat oven and brown meatballs: Preheat your oven to 375ºF (190ºC). Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add half of the meatballs and brown them on all sides until golden, but they do not need to be cooked through. Transfer browned meatballs to a plate and repeat with the remaining oil and meatballs.
  5. Assemble for baking: Return all the browned meatballs to the skillet in an even layer. Spread roasted tomato sauce evenly over the meatballs. Sprinkle the top with shredded mozzarella and the remaining grated parmesan cheese.
  6. Bake: Place the skillet in the preheated oven and bake for 25 to 30 minutes, until the cheese is melted, bubbly, and slightly golden.
  7. Garnish and serve: Remove from the oven and sprinkle with freshly chopped parsley or basil before serving for a fresh, herbaceous finish.

Notes

  • Storage Information: Store leftovers in a covered container in the refrigerator for up to 5 days.
  • Freezing: These meatballs can be frozen for several months; thaw completely before reheating.
  • To reduce stickiness while rolling, keep hands wet with water.
  • Using an oven-proof skillet makes it easier to brown and then bake the meatballs without transferring to another dish.
  • To make this dish fully keto-friendly, ensure the tomato sauce is low in added sugars.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Low Carb

Find it online: https://recipeteach.com/chicken-parmesan-meatballs-recipe/