Description
This Baked Chicken Parmesan Meatballs recipe features tender, flavorful meatballs made from ground chicken, seasoned with garlic and Parmesan, baked to perfection in a rich marinara sauce, and topped with melted mozzarella and Parmesan cheese. It’s a delicious, low-carb alternative to traditional meatballs, perfect for a family dinner or meal prep.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 large egg
- ½ cup almond flour
- ½ cup grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For Baking
- 2 cups marinara sauce (from a jar)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Make Meatball Mixture: In a large bowl, combine the ground chicken, egg, almond flour, half of the grated Parmesan cheese, minced garlic, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape Meatballs: Form the mixture into evenly sized meatballs, ensuring they are uniform for even cooking.
- Prepare Baking Dish: Pour 1 cup of marinara sauce into the bottom of a baking dish, such as a cast iron skillet or an oven-safe sauté pan, to prevent sticking and add flavor.
- Arrange Meatballs and Add Sauce: Place the meatballs in the baking dish over the marinara sauce. Pour the remaining marinara sauce evenly over the top of the meatballs.
- Add Cheese Toppings: Sprinkle the shredded mozzarella cheese and the remaining grated Parmesan cheese over the top of the meatballs and sauce.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Notes
- Use a meat thermometer to ensure the meatballs are fully cooked to a safe temperature of 165°F (74°C).
- Almond flour is used as a low-carb binder; you can substitute with breadcrumbs if you are not avoiding gluten.
- Let the meatballs rest for a few minutes after baking before serving to allow juices to redistribute.
- Serve with zucchini noodles or a side salad for a complete low-carb meal.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
