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Keto Chicken Parmesan Meatballs Recipe

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4.2 from 10 reviews

These Chicken Parmesan Meatballs are tender, juicy, and keto-friendly, combining ground chicken with Italian herbs, almond flour, and Parmesan cheese for a low-carb twist on classic comfort food. They’re browned on the stovetop and finished baking in the oven with marinara sauce and melted mozzarella for a deliciously satisfying meal.

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 & Topping

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

Instructions

  1. Mix the Meatball Ingredients: 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 evenly combined.
  2. Shape the Meatballs: Fill a shallow bowl with water and dip your hands to keep the mixture from sticking. Roll the mixture into 1 1/2 inch diameter balls, wetting your hands as needed. You should get approximately 30 to 36 meatballs. Place them on a waxed paper-lined tray and refrigerate for 30 minutes to firm up.
  3. Preheat the Oven: Set your oven to 375ºF (190ºC) to preheat while you prepare the meatballs on the stove.
  4. Brown the Meatballs: Heat 1 tablespoon of olive oil over medium heat in a large oven-proof skillet. Add half of the meatballs and brown on all sides; they do not need to be fully cooked through at this point. Remove them to a plate. Repeat by adding the remaining tablespoon of oil and browning the rest of the meatballs. Then return all meatballs evenly to the skillet.
  5. Add Sauce and Cheese: Spoon the roasted tomato sauce evenly over the browned meatballs. Sprinkle the shredded mozzarella and the remaining Parmesan cheese over the top.
  6. Bake the Meatballs: Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, until the cheese is melted, bubbly, and golden.
  7. Garnish and Serve: Remove from oven and sprinkle chopped parsley or basil over the meatballs before serving.

Notes

  • To keep meatballs uniform in size, use a small ice cream scoop or measuring spoon to shape them.
  • Make sure to refrigerate the meatballs before cooking to help them hold their shape while browning.
  • This dish is low carb and keto-friendly thanks to almond flour replacing traditional breadcrumbs.
  • Use an oven-proof skillet to easily transfer from stovetop browning to oven baking without extra dishes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the oven or microwave to preserve texture and flavor.

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