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Keto Chicken Parmesan Meatballs

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.