Baked Chicken Parmesan Meatballs (Low-Carb) turn the comfort of chicken parm into tidy, bite-sized meatballs bound with almond flour and Parmesan. Each one bakes until lightly golden, then gets a spoon of marinara and a cap of melted fresh mozzarella. It's a cozy 35-minute dinner that feels like slow Sunday cooking.
Say Hello to Your New Favorite Weeknight Dinner!
Craving the comforting, cheesy goodness of chicken parmesan but want to keep things light and low-carb? Look no further! These baked Chicken Parmesan Meatballs are a game-changer. They pack all the savory flavor of the classic dish into perfect, bite-sized portions. Made with tender ground chicken and almond flour, they’re baked to perfection and smothered in rich marinara and bubbly mozzarella. It’s a simple, satisfying meal that comes together in just 30 minutes, making it perfect for busy evenings.
Ingredients
• 1.5 lbs / 680g (24 oz) ground white chicken
• 1 cup / 120g (4.2 oz) almond flour, divided
• ½ cup / 50g (1.76 oz) grated Parmesan cheese
• ½ cup / 120ml full cream milk
• Salt and freshly ground black pepper, to taste
• ½ tsp / 1g (0.04 oz) dried oregano, plus more for garnish
• 1 cup / 240ml marinara sauce
• 3 oz / 85g fresh mozzarella cheese, sliced or torn
Instructions
1. Preheat your oven to 375°F / 190°C. Lightly grease a 9×13 inch glass or ceramic baking dish and set aside.2. In a large bowl, combine the ground chicken, half of the almond flour (½ cup / 60g / 2.12 oz), grated Parmesan cheese, milk, salt, pepper, and dried oregano. Mix gently with your hands until just combined—be careful not to overwork the mixture.3. Divide the mixture into 24 equal portions and roll each one into a smooth ball.4. Place the remaining almond flour (½ cup / 60g / 2.12 oz) in a shallow dish. Gently roll each meatball in the flour to create a light coating, then arrange them in a single layer in your prepared baking dish.5. Bake for 15-20 minutes, or until the meatballs are lightly browned and cooked through.6. Carefully remove the dish from the oven. Top each meatball with a spoonful of marinara sauce and a slice of fresh mozzarella cheese.7. Return the dish to the oven and cook for an additional 10 minutes, or until the sauce is hot and the cheese is melted and bubbly.8. Garnish with a final sprinkle of dried oregano and serve immediately. This is a great dinner to be served with a rice pilaf or zucchini noodles.
Nutritional Information
• Serves: 4 (6 meatballs per serving)Preparation Time: 30 minutesAmount Per Meatball (makes 24 total):
• Calories: 72
• Fat: 3.1g
• Carbohydrate: 2.2g
• Dietary Fiber: 0g
• Net Carbs: 2.2g (0.08 oz)
• Protein: 8.6gDisclaimer: is an estimate provided per individual meatball and may vary based on used.
Pro Tips
• For the most tender meatballs, mix the with your hands and stop as soon as they are combined. Overmixing can result in a tough texture.
• Use freshly grated Parmesan cheese from a block. Pre-shredded cheeses often contain anti-caking agents that prevent them from melting as smoothly.
• For a beautifully golden and bubbly cheese topping, switch the oven to the broil setting for the last 1-2 minutes of cooking. Watch it closely to prevent burning.
• Don’t have ground chicken? This recipe works wonderfully with ground turkey as well.
FAQ
Q: Are these chicken parmesan meatballs low-carb
A: Yes, this recipe is low-carb. It uses almond flour instead of traditional breadcrumbs, resulting in just 2.2g (0.08 oz) of net carbs per meatball.
Q: Can I use ground turkey instead of ground chicken
A: Absolutely. This recipe works wonderfully with ground turkey as a direct substitute for ground chicken.
Q: What should I serve with these meatballs
A: These meatballs are great served with rice pilaf or, for a low-carb option, zucchini noodles.
Q: How do I make sure my meatballs are tender
A: To ensure tender meatballs, mix the ingredients with your hands only until they are just combined. Overmixing can make the meatballs tough.
Pro Tips
- Mix the ground chicken with your hands only until combined — overmixing is exactly what turns these meatballs tough.
- Roll the shaped meatballs in the second half of the almond flour for a light coating that browns nicely in the baking dish.
- Grate the Parmesan from a block rather than using pre-shredded; anti-caking agents stop it melting smoothly into the topping.
- Switch the oven to broil for the last 1-2 minutes to get the mozzarella golden and bubbly, watching closely so it doesn't burn.
- No ground chicken on hand? Ground turkey works wonderfully in the same mixture with no other changes.
Frequently Asked Questions
How many carbs are in these chicken parmesan meatballs?
Each meatball has 2.2 g net carbs with 8.6 g protein and 3.1 g fat, and six meatballs make one serving.
Can I make the meatballs ahead of time?
Bake the meatballs plain and refrigerate them, then add the marinara and mozzarella and return them to the oven when you're ready to eat.
Can I swap the ground chicken for something else?
Yes — the recipe works wonderfully with ground turkey, using the same almond flour, Parmesan, and baking method.
What should I serve with chicken parmesan meatballs?
The recipe suggests zucchini noodles or rice pilaf; for a keto plate the zucchini noodles are the natural pick.
Recipe card below.
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Baked Chicken Parmesan Meatballs (Low-Carb)
Ingredients
Method
- Preheat your oven to 375°F / 190°C. Lightly grease a 9x13 inch glass or ceramic baking dish and set aside. 2.
- In a large bowl, combine the ground chicken, half of the almond flour (½ cup / 60g / 2.12 oz), grated Parmesan cheese, milk, salt, pepper, and dried oregano.
- Mix gently with your hands until just combined—be careful not to overwork the mixture. 3.
- Divide the mixture into 24 equal portions and roll each one into a smooth ball. 4.
- Place the remaining almond flour (½ cup / 60g / 2.12 oz) in a shallow dish. Gently roll each meatball in the flour to create a light coating, then arrange them in a single layer in your prepared baking dish. 5.
- Bake for 15-20 minutes, or until the meatballs are lightly browned and cooked through. 6. Carefully remove the dish from the oven.
- Top each meatball with a spoonful of marinara sauce and a slice of fresh mozzarella cheese. 7. Return the dish to the oven and cook for an additional 10 minutes, or until the sauce is hot and the cheese is melted and bubbly. 8.
- Garnish with a final sprinkle of dried oregano and serve immediately. This is a great dinner to be served with a rice pilaf or zucchini noodles.
- Don't have ground chicken? This recipe works wonderfully with ground turkey as well.
