Keto Chicken Parm Meatballs

These Keto Chicken Parm Meatballs are a delicious twist on the classic Italian dish, combining juicy chicken meatballs with rich marinara sauce and melted cheese. Perfect for a low-carb dinner, these meatballs are packed with flavor and make for an easy weeknight meal!

Course Dinner

Cuisine Italian

Keyword chicken meatballs, Keto Chicken Parm Meatballs, Keto Dinner Recipes, Low Carb Meatballs

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 350kcal

Equipment

Mixing bowl
Baking sheet
Parchment paper
Measuring cups and spoons
Oven

Ingredients

1 lb ground chicken (450g)
½ cup almond flour (50g)
¼ cup grated Parmesan cheese (25g)
1 large egg
2 cloves garlic minced
1 tsp dried oregano
1 tsp dried basil
½ tsp salt
¼ tsp black pepper
1 cup sugar-free marinara sauce (240ml)
1 cup shredded mozzarella cheese (100g)
Fresh basil leaves for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground chicken, almond flour, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and black pepper. Mix until well combined, but do not overmix.
Scoop out about 2 tablespoons of the mixture and roll it into a ball. Place on a baking sheet lined with parchment paper. Repeat until all mixture is shaped into meatballs.
Bake the meatballs for 20 minutes, or until cooked through and golden brown.
Remove from the oven and pour the sugar-free marinara sauce over the meatballs. Sprinkle shredded mozzarella cheese on top.
Switch your oven to broil and return the meatballs for an additional 3-5 minutes, or until the cheese is bubbly and slightly golden.
Let cool for a couple of minutes, garnish with fresh basil leaves if desired, and serve hot.

Notes

Feel free to customize the spices based on your taste preferences. You can also substitute the marinara sauce with another low-carb sauce or add some chopped veggies to the meatball mixture for extra nutrition.

Nutrition