Description
These Baked Chicken Parmesan Meatballs are a delicious and healthier twist on the classic Italian favorite. Made with ground chicken and almond flour, they are baked to perfection in marinara sauce and topped with melted mozzarella and Parmesan cheeses. Ready in just 45 minutes, these meatballs are perfect for a family dinner or meal prep, offering a flavorful, low-carb option that everyone will love.
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
Sauce and Toppings
- 2 cups marinara sauce (from a jar), divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Mix Meatball Ingredients: Preheat your oven to 400°F (200°C). 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 the Meatballs: Using your hands or a small scoop, shape the mixture into evenly sized meatballs, ensuring they are compact to hold their shape during baking.
- Prepare the Baking Dish: Pour 1 cup of marinara sauce into the bottom of a baking dish, such as a cast iron skillet or oven-safe sauté pan, to prevent sticking and add flavor.
- Arrange Meatballs and Add Sauce: Place the meatballs onto the marinara sauce in the dish, spacing them evenly. Pour the remaining 1 cup of marinara sauce over the arranged meatballs, covering them well.
- Add Cheese Toppings: Sprinkle the shredded mozzarella cheese and the remaining grated Parmesan cheese evenly over the sauced meatballs to create a cheesy crust as they bake.
- Bake the Meatballs: Bake in the preheated oven for 25-30 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C), and the cheese is melted and golden brown.
Notes
- Make sure to use a meat thermometer to check that meatballs reach 165°F (74°C) for safe consumption.
- Using almond flour instead of breadcrumbs makes this recipe gluten-free.
- You can substitute the ground chicken with ground turkey or lean ground beef if preferred.
- Fresh garlic can be used instead of garlic powder for more intense flavor.
- If you prefer a spicier version, add crushed red pepper flakes to the meatball mixture or marinara sauce.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
