Ever found yourself dreaming of that cheesy, saucy, utterly satisfying comfort of Chicken Parmesan but then sighed, remembering your low-carb goals? Well, get ready to turn that sigh into a joyful cheer, because we’re about to introduce you to your new favorite obsession: these incredible **Chicken Parmesan Meatballs**! They’re everything you adore about the classic, transformed into a fun, pop-in-your-mouth delight that’s perfectly suited for your healthy lifestyle. Think juicy, flavorful chicken, rich marinara, and a blanket of melted mozzarella, all without the carb overload. This isn’t just a meal; it’s a culinary triumph!

Why You’ll Love This Recipe

Get ready to fall head over heels for these **Chicken Parmesan Meatballs** for more than just their irresistible flavor. Here are four reasons why they’re about to become a staple in your kitchen:

Keto-Friendly & Low-Carb: Say goodbye to carb-guilt! With almond flour and pork panko for breading, these meatballs are perfectly designed to fit your ketogenic or low-carb lifestyle, keeping you full and satisfied.

Flavor Explosion: We’re talking juicy ground chicken infused with garlic, fresh basil, and parmesan, beautifully browned, then simmered in rich marinara and topped with gooey mozzarella. Every bite is a symphony of classic Italian-American flavors.
Surprisingly Easy to Make: Don’t let the gourmet taste fool you – these **Chicken Parmesan Meatballs** are simple enough for a weeknight dinner. With clear, step-by-step instructions, you’ll have a delicious, restaurant-quality meal on the table in under an hour.

Family & Crowd Pleaser: Whether you’re feeding picky eaters, hosting a dinner party, or just looking for a meal that everyone will adore, these meatballs hit the mark. They’re comforting, cheesy, and universally loved – making them perfect for any occasion!

Ingredients with Measurements

Gather your delicious ingredients to create these fantastic **Chicken Parmesan Meatballs**:

🥩 1 pound ground chicken
🥫 1 cup Keto Marinara Sauce
🧀 1 1/3 cups grated parmesan cheese (divided)
🧀 2/3 cup mozzarella cheese (shredded)
🥣 1/3 cup almond flour
🥓 1/4 cup pork panko
🧄 4 cloves garlic (minced)
🥚 1 egg (beaten)
🌿 2 tablespoons fresh basil (chopped)
🍅 1 tablespoon tomato paste
🌿 2 teaspoons dried parsley
🌿 1/2 teaspoon dried basil
🧂 1/2 teaspoon salt
🌶️ 1/4 teaspoon ground black pepper
🫒 Olive oil for frying

Detailed Step-by-Step Directions on How to Make the Recipe

Let’s get cooking! Follow these easy steps to create your mouth-watering **Chicken Parmesan Meatballs**:

Whip Up the Meatball Mix: In a spacious bowl, gently combine the ground chicken, beaten egg, fragrant minced garlic, a generous 1 cup of parmesan cheese, a dollop of tomato paste, fresh chopped basil, salt, and pepper. Use your hands to mix just until everything is combined; be careful not to over-mix, as this is the secret to keeping your meatballs wonderfully tender. Set this flavorful mixture aside.
Craft Your Healthy Breading: Grab a separate, shallow bowl. Whisk together the almond flour, pork panko, the remaining 1/3 cup of parmesan cheese, dried parsley, and dried basil. This combo will form your simple, yet incredibly flavorful, low-carb breading!

Shape and Coat Your Meatballs: For perfectly uniform meatballs, use a cookie scoop or your hands. If the mixture feels a little sticky, dampen your hands slightly – this trick helps the healthy breading adhere perfectly! Gently roll each meatball in the breading mixture, aiming for a light, even coating. Avoid pressing too hard. As you form them, place your coated meatballs on a platter or a baking sheet lined with parchment paper.
Preheat Your Oven: Get ready for baking! Preheat your oven to a cozy 375°F (190°C).
Brown for Flavor: Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat. Brown the meatballs in batches, turning them frequently, until they’re beautifully golden on all sides. This crucial step adds incredible depth of flavor! Once browned, briefly place them on paper towels to absorb any extra oil.

Sauce and Cheese Bath: After browning all your meatballs, turn off the heat. Carefully wipe any excess oil from the skillet. Now, pour in your delicious Keto Marinara Sauce. Return the browned meatballs to the skillet, nestling them into the sauce. Spoon a little extra sauce over each one, and then sprinkle generously with the shredded mozzarella cheese.
Bake to Perfection: Transfer the skillet to your preheated oven and bake for about 15-20 minutes. Your **Chicken Parmesan Meatballs** are perfectly cooked when they reach an internal temperature of 165°F (74°C). The mozzarella will be bubbly and golden – a sure sign of healthy perfection!

Different Ways You Can Present and Serve the Recipe

These **Chicken Parmesan Meatballs** are incredibly versatile, making them perfect for almost any meal or occasion. Here are some delightful ways to present and serve them:

Classic Italian Style (Low-Carb): Serve them over a bed of zucchini noodles (zoodles), spaghetti squash, or cauliflower rice for a traditional pasta-like experience without the carbs. A sprinkle of fresh basil makes it extra special!
Sub-Style Sandwich: Stuff them into a low-carb bun or lettuce wraps with extra marinara and cheese for a messy, delicious “meatball sub” experience.
Appetizer Extravaganza: Arrange the meatballs on a platter with toothpicks, possibly alongside some keto crackers or cheese crisps. They make a fantastic party appetizer that disappears fast!

Hearty Salad Topper: Slice the meatballs in half and add them warm to a crisp green salad with a light vinaigrette for a protein-packed and satisfying lunch.
Deconstructed Bowl: Serve the meatballs alongside a simple side salad and a scoop of mashed cauliflower for a complete, comforting meal.
Pizza Topping: Roughly chop a few meatballs and scatter them over a low-carb pizza crust with extra mozzarella for a unique pizza night!

How You Can Store It and How Long Does It Last

Good news! These delicious **Chicken Parmesan Meatballs** are fantastic for meal prep or enjoying as leftovers. Here’s how to store them:

Refrigeration: Once cooled, transfer the meatballs and any remaining sauce to an airtight container. They will last beautifully in the refrigerator for 3-4 days.
Freezing: These meatballs freeze exceptionally well.
- Method 1 (Cooked): Once completely cooled, place the sauced meatballs in a freezer-safe airtight container or heavy-duty freezer bags. They will maintain their quality for up to 2-3 months.
- Method 2 (Uncooked/Browned Only): If you want to prep them ahead without the sauce, brown the meatballs as per instructions, let them cool, then freeze them on a baking sheet until solid. Once frozen, transfer them to a freezer bag. When ready to cook, thaw slightly, then add to sauce and bake as directed.
Reheating:
- From Refrigerator: Reheat gently in a microwave until warmed through, or in a skillet on the stovetop over medium-low heat. You can also pop them back into an oven-safe dish at 350°F (175°C) for 10-15 minutes until hot and bubbly.
- From Freezer: Thaw overnight in the refrigerator, then reheat as above. For a quicker option, you can reheat from frozen in the oven at 350°F (175°C) for 20-30 minutes, covered, until heated through.

FAQs Sections

Got questions about these amazing **Chicken Parmesan Meatballs**? We’ve got answers!

1. Can I use ground turkey instead of ground chicken?: Absolutely! Ground turkey is an excellent substitute for ground chicken and will yield equally delicious and healthy **Chicken Parmesan Meatballs**. Just ensure it’s not extra-lean, as a little fat helps with moisture.
2. Is this recipe gluten-free?: Yes, it is! By using almond flour and pork panko (which are naturally gluten-free), this recipe for **Chicken Parmesan Meatballs** is completely gluten-free, making it suitable for those with gluten sensitivities.
3. Can I bake the meatballs instead of pan-frying them?: While browning adds a fantastic crust and flavor, you can bake them directly. Place the formed meatballs on a parchment-lined baking sheet and bake at 375°F (190°C) for about 15-20 minutes until almost cooked through (internal temp 160°F), then add to sauce and cheese and finish baking.
4. What can I substitute for pork panko?: If you don’t have pork panko or prefer not to use it, you can substitute with more almond flour, or finely crushed plain pork rinds for a similar texture and keto-friendly crunch.
5. How do I know when the meatballs are cooked through?: The best way to ensure your **Chicken Parmesan Meatballs** are cooked through is to use a meat thermometer. They should reach an internal temperature of 165°F (74°C). The mozzarella will also be bubbly and golden.
6. Can I make these meatballs ahead of time?: Yes! You can prepare the meatball mixture and even form the meatballs a day in advance. Store them covered in the refrigerator until ready to brown and bake. You can also fully cook them and store them as described in the storage section.
7. What kind of marinara sauce should I use?: For a truly keto-friendly option, look for marinara sauce with no added sugar and a low net carb count (typically 4-6g net carbs per serving). Many brands offer “keto” or “low-carb” specific marinara sauces.
8. Can I add more spice to the meatballs?: Absolutely! If you like a little kick, feel free to add a pinch of red pepper flakes to the meatball mixture or to the marinara sauce. Adjust to your preferred level of heat.
9. How do I prevent the meatballs from falling apart?: The egg acts as a binder, and not over-mixing the meat is key to tenderness and structure. When browning, ensure your skillet is hot and don’t overcrowd it, giving each meatball space to sear and firm up before turning.
10. Can I skip the breading entirely?: Yes, you can! If you want an even simpler or lower-carb option, you can form the meatballs without the almond flour/pork panko breading. They will still be delicious, though they’ll have a slightly different texture and less crispy exterior.

Chicken Parmesan Meatballs

Delicious and healthy Chicken Parmesan Meatballs, perfect for a low-carb, keto-friendly dinner. A flavorful twist on a classic comfort food that’s easy to make!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Cuisine Italian

Servings 6 servings

Calories 407 kcal

Equipment

Large Bowl
Shallow bowl
Oven-safe skillet
Cookie Scoop
Parchment Paper

Ingredients

For the Meatballs

1 pound ground chicken
1 cup Keto Marinara Sauce
1 cup grated parmesan cheese (part of 1 1/3 cups, for meatballs)
2/3 cup mozzarella cheese shredded
4 cloves garlic minced
1 egg beaten
2 tablespoons fresh basil chopped
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Olive oil for frying

For the Breading

1/3 cup almond flour
1/4 cup pork panko
1/3 cup grated parmesan cheese (remaining part of 1 1/3 cups, for breading)
2 teaspoons dried parsley
1/2 teaspoon dried basil

Instructions

In a large bowl, gently combine the ground chicken, beaten egg, minced garlic, 1 cup of parmesan cheese, tomato paste, fresh chopped basil, salt, and pepper. Mix just until everything is combined, being careful not to over-mix, as this keeps your meatballs tender. Set this mixture aside.

In a separate, shallow bowl, whisk together the almond flour, pork panko, the remaining 1/3 cup of parmesan cheese, dried parsley, and dried basil. This will be your simple, flavorful breading!
For easy shaping, use a cookie scoop or your hands to form uniform meatballs. Dampen your hands slightly if the mixture feels a bit sticky – this helps the healthy breading adhere perfectly!
Gently roll each meatball in the breading mixture, aiming for a light, even coating. Avoid pressing too hard. Place them on a platter or baking sheet lined with parchment paper as you go.

Preheat your oven to 375°F (190°C).
Heat a drizzle of olive oil in an oven-safe skillet over medium-high heat. Brown the meatballs in batches, turning them frequently, until golden on all sides. This adds amazing flavor! Once browned, briefly place them on paper towels to absorb any extra oil.
After browning all the meatballs, turn off the heat. Carefully wipe any excess oil from the skillet, then pour in your delicious Keto Marinara Sauce. Return the browned meatballs to the skillet, spooning a little sauce over each one, and then sprinkle generously with the shredded mozzarella cheese.
Transfer the skillet to the preheated oven and bake for about 15-20 minutes. Your meatballs are perfectly cooked when they reach an internal temperature of 165°F (74°C). The mozzarella will be bubbly and golden – a sign of healthy perfection!

Notes

Nutrition Information (per serving):
Calories: 407 kcal
Total Carbs: 5g
Net Carbs: 4g
Fats: 24g
Protein: 37g

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Quick & Easy Chicken Parmesan Meatballs Recipe Guide