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Keto Chicken Parmesan Meatballs - Comfort Food With Fewer Carbs

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds ground chicken (preferably 93% lean for moisture)
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup super-fine almond flour
  • 1 large egg
  • 1/4 cup grated yellow onion (or very finely minced)
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley or basil, plus more for garnish
  • 1 cup no-sugar-added marinara sauce (look for 3–5g net carbs per 1/2 cup)
  • 1 cup shredded low-moisture part-skim mozzarella
  • 2 tablespoons olive oil (for the baking sheet or skillet)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment and brush or spray it with olive oil to prevent sticking.
  2. In a large bowl, combine the ground chicken, Parmesan, almond flour, egg, grated onion, garlic, Italian seasoning, salt, pepper, red pepper flakes (if using), and chopped herbs. Mix gently with a fork or your hands until just combined. Do not overwork the mixture.
  3. Using damp hands or a cookie scoop, form the mixture into about 20 meatballs (roughly 1 1/2 inches in diameter). Space them evenly on the prepared baking sheet.
  4. Bake for 14–16 minutes, or until the centers are just cooked through and the internal temperature reaches 165°F (74°C).
  5. Remove the pan from the oven. Spoon a little marinara over each meatball, then sprinkle with mozzarella. Switch the oven to broil.
  6. Broil for 2–3 minutes, watching closely, until the cheese is melted and lightly browned. Garnish with extra chopped herbs.
  7. Serve hot with extra marinara on the side. Great over zucchini noodles, roasted broccoli, or a simple arugula salad with olive oil and lemon.