Chicken Parmesan Meatballs

These Chicken Parmesan Meatballs are tender, juicy, and totally keto-friendly! Made with ground chicken, Italian herbs, and plenty of parmesan, they’re a low carb twist on a classic comfort food favorite.

Course dinner

Cuisine American, Italian

Keyword chicken parmesan meatballs

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 437kcal

Ingredients

2 lb ground chicken
3/4 cup almond flour
2 ounces Parmesan, grated divided use
1 large egg
4 cloves garlic minced
2 tsp Italian seasoning
3/4 tsp kosher salt
1/2 tsp pepper
2 tbsp olive oil
1 cup roasted tomato sauce
1 cup shredded mozzarella
Chopped parsley or basil for serving

US Customary - Metric

Instructions

In a large bowl, combine the chicken, almond flour, two thirds of the parmesan, the egg, garlic, Italian seasoning, salt, and pepper. Mix with your hands to combine well.
Fill a shallow bowl with water and dip your hands. Roll the mixture into 1 1/2 inch balls, wetting hands whenever the mixture gets too sticky. You should get 30 to 36 meatballs.
Set the balls on a waxed paper lined tray and refrigerate 30 minutes to firm up.
Preheat the oven to 375ºF.
Heat one tablespoon of the oil over medium heat in a large oven-proof skillet. Add half of the meatballs and brown all over (they do not need to be fully cooked through). Transfer to a plate.
Repeat with the remaining oil and remaining meatballs. Then transfer all of the meatballs back into the pan in an even layer.
Spread the tomato sauce over the meatballs and sprinkle the top with the mozzarella and the remaining parmesan.
Bake 25 to 30 minutes, until the cheese is melted and bubbly. Remove from the oven and sprinkle with the chopped herbs.

Notes

Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days. It can also be frozen for several months.

Nutrition