Keto Chicken Parmesan Meatballs

Juicy keto chicken parmesan meatballs simmered in marinara with melty mozzarella. 5g net carbs per serving. ♡

These keto chicken parmesan meatballs deliver all the flavor of chicken parm in bite sized form with only 5g net carbs per serving. Ground chicken, almond flour breading, bathed in sugar free marinara, blanketed with mozzarella. For more ideas, see our Keto Cauliflower Mac And Cheese.

Meal prep these and dinner is done for 4 days. Serve over zoodles or cauliflower rice. Let’s make it together.

Ingredients

Keto Chicken Parmesan Meatballs

• 1.5 lbs ground chicken, 85/15
• 1/2 cup almond flour
• 1/2 cup parmesan, grated
• 1 large egg
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 2 cups sugar free marinara, Rao’s or homemade
• 1.5 cups mozzarella, shredded
• 1/4 cup fresh basil, torn

How to Make Keto Chicken Parmesan Meatballs

1. **Preheat.** Heat oven to 400F. Line a rimmed sheet pan with parchment.
2. **Mix.** Combine ground chicken, almond flour, parmesan, egg, garlic, parsley, italian seasoning, salt, pepper, and red pepper flakes. Mix gently until just combined.
3. **Shape.** Roll into 1.5 inch meatballs (about 18). Place on sheet pan.
4. **Pre bake.** Bake meatballs for 15 minutes until golden.
5. **Sauce.** Transfer meatballs to a baking dish. Pour marinara over, top with mozzarella.
6. **Finish.** Bake 10 to 12 more minutes until cheese is bubbly. Top with fresh basil. Serve warm.

Why This Recipe Works

Using almond flour and grated parmesan as the binder replaces traditional breadcrumbs while adding keto fat and flavor. The parmesan also melts into the meatballs as they cook, creating tender, juicy bites with savory umami. At 34 grams fat, 38 grams protein, and 5 grams net carbs per serving, this low carb chicken parm hits keto macros.

Baking the meatballs at 400F for 15 minutes before adding sauce is the step that prevents soggy meatballs. Most chicken parm recipes dump sauce on the raw meatballs and bake them together, which results in pale, mushy meat. Pre baking creates golden crisp edges.

Using sugar free marinara is the critical keto step because most store marinaras have added sugar. Rao’s Homemade is the gold standard with just 4g carbs per half cup. Making your own marinara with canned tomatoes and herbs is even lower carb. A hit of fresh basil at the end takes this ketogenic chicken meatballs dish from basic to restaurant level. For more ideas, see our Keto Chicken Alfredo Zucchini Noodles.

Tips

• Use 85/15 ground chicken for ideal fat. Lean ground chicken makes dry meatballs.
• Pre bake meatballs before saucing for golden edges and better texture.
• Store leftovers in the fridge for up to 4 days.
• Reheat in a 350F oven for 10 minutes or microwave for 90 seconds.
• Use Rao’s or homemade marinara. Most store brands have added sugar.
• Make the meatballs small for even cooking. 1.5 inch balls are ideal.

Variations

• Swap chicken for ground beef, turkey, or pork.
• Add sauteed mushrooms or spinach to the marinara.
• Make a keto lasagna by layering meatballs, sauce, and cheese.
• Skip the marinara and serve with keto alfredo sauce.
• Stuff each meatball with a cube of mozzarella for a cheese surprise.
• Serve over spaghetti squash or zucchini noodles.

Looking for more keto ideas? Try our Keto Taco Salad Bowls or Keto Cloud Bread next.

Common Mistakes to Avoid

• Using lean ground chicken: Lean chicken makes dry meatballs. 85/15 or fattier is ideal.
• Skipping pre bake: Pre baking creates golden edges. Raw meatballs in sauce turn pale and mushy.
• Using sugary marinara: Read labels. Rao’s Homemade has no added sugar. Making your own is safest.
• Overmixing the meat: Mix just until combined. Overmixed chicken meatballs turn tough.

Keto Chicken Parmesan Meatballs

Keto chicken parmesan meatballs with sugar free marinara and mozzarella. 5g net carbs per serving. Italian keto dinner in 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 540

Ingredients Method Notes

Ingredients

  

• 1.5 lbs ground chicken 85/15
• 1/2 cup almond flour
• 1/2 cup parmesan grated
• 1 large egg
• 3 cloves garlic minced
• 2 tbsp fresh parsley chopped
• 1 tsp italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 2 cups sugar free marinara Rao's or homemade
• 1.5 cups mozzarella shredded
• 1/4 cup fresh basil torn

Method

 

1. **Preheat.** Heat oven to 400F. Line a rimmed sheet pan with parchment.
2. **Mix.** Combine ground chicken, almond flour, parmesan, egg, garlic, parsley, italian seasoning, salt, pepper, and red pepper flakes. Mix gently until just combined.
3. **Shape.** Roll into 1.5 inch meatballs (about 18). Place on sheet pan.
4. **Pre bake.** Bake meatballs for 15 minutes until golden.
5. **Sauce.** Transfer meatballs to a baking dish. Pour marinara over, top with mozzarella.
6. **Finish.** Bake 10 to 12 more minutes until cheese is bubbly. Top with fresh basil. Serve warm.

Notes

Use 85/15 ground chicken for ideal fat. Lean ground chicken makes dry meatballs. Pre bake meatballs before saucing for golden edges and better texture. Store leftovers in the fridge for up to 4 days.

Sources: USDA FoodData Central for nutrition data and Diet Doctor Keto Guide for ketogenic macros reference.

FAQ

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