Keto Chicken Parm Meatballs

20 ratings

These meatballs are the same main ingredients you’d enjoy in a chicken parm pasta or sandwich, but these portions are more keto-friendly on the amount of protein as well as carbs. Parmesan cheese mixed into the meatballs gives a crispier bottom than usual, and each one is topped with just a touch of marinara and melted mozzarella cheese!

Jessica L.

Net Carbs

1.5 g
Fiber

0.3 g
Total Carbs

1.8 g
Protein

54.2 g
Fats

12.3 g

350 cals

Quantity

Serving Size

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Boneless Skinless Chicken Breast

1 pound
Salt

⅛ teaspoon
Black Pepper

⅛ teaspoon
Italian Seasoning

½ teaspoon
Garlic Powder

¼ teaspoon
Parmesan Cheese

½ cup, shredded
Marinara Or Spaghetti Sauce Commercially Prepared

6 teaspoon
Mozzarella Cheese

3 teaspoon, shredded

Step 1

Preheat an oven to 375 degrees. In a food processor, pulse together the chicken breast, salt, pepper, italian seasoning, garlic, and parmesan cheese. You may need to pat your chicken dry and roughly chop it before pulsing it in the food processor.
Step 2

Line a sheet tray with foil and spray it with pan spray. You may also use parchment paper. Create about 12 meatballs that are 1 ½ TB - 2 TB each in size.
Step 3

Bake the tray of meatballs for 35 minutes, flipping over about 20 minutes in. Then, remove the tray from the oven. Top each meatball with about ½ tsp each of marinara sauce, followed by about ¼ tsp of mozzarella cheese.
Step 4

Bake the tray for an additional 10 minutes. Serve hot!

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Comments 30

MarvellousCauliflower396717 13 days ago

Delicious 😋

0
SuperKale732734 4 years ago

So I made this but with my own twist I added more seasoning then what it said I felt it wasn't enough to take care of the dryness I added one egg to the chickenmixture. Plus I added parsley and paprika. Then I used my cookie dough scoop to make the meatballs and covered them with almond flour. Next I browned them in a pan with some butter. Then I baked them in the oven with the rest of the toppings . Enjoy !!!

15
Robyn 4 years ago

I added 2 eggs to make them moist.

2
Anonymous 5 years ago

What did everyone serve them with please

1
- amturner041451dc 5 years ago
  
  Shirataki winder noodles. They r like pasya and have 0 carbs. You can get them on amazon or from Thrive
  
  2
Anonymous 5 years ago

So good, even my two year old loved them.

1
Turkey 5 years ago

Can I use ground chicken meat? I dont have a food processor and they're quite expensive.

2
- Cg 5 years ago
  
  I would think you could, just add seasonings and mix by hand like you would a beef meatball
  
  1
warrenwh1 5 years ago

I cut the chicken into pieces about twice the size of a thumb drive and used the food processor to produce a consistency of something a little bit thicker than tuna might be. That’s kind of up to you. Make sure you read my comments below about temperature/time adjustments and I think you will enjoy the results for a change of pace!

0
warrenwh1 5 years ago

I read the “dry” comments and adjusted temp to 350 and reduced cooking time from 45 total to 35 mins. Still a bit dry for sure but the flavors are good so try this with further adjustments. I think this is quite alright so I hope it can work out for you. I will likely make it again.

1
Lala91304 5 years ago

This came out rather dry.

1
dunegirl 5 years ago

I grind my own meat. Should I use chicken breast or thighs?

0
- StupendousMacadamia895304 a year ago
  
  I would think thighs would be just fine. They’re not as dry as chicken breasts.
  
  0
- recipewriter 5 years ago
  
  This recipe uses chicken breast
  
  0
desireekimmel 6 years ago

Did you cook and shred the chicken in order to form them into balls?

0
- recipewriter 6 years ago
  
  No, simply follow the directions to make the meatball mixture.
  
  0
Kat85 6 years ago

What would be a good side dish?

0
- Bolstad79 6 years ago
  
  Italian style green beans
  
  3
Anonymous 6 years ago

These were so easy to make and my kids polished them off in a heartbeat. We are a family of Celiac patients (only 1 person here can eat gluten) so I struggle sometimes with finding options that the boys will try or like and that will also follow my diet. I always ask if this is a “make-again” type dinner and I got “YES!” all around. I’m sold!

3
Acervenka 6 years ago

I am making these tonight and wanted to freeze half. Has anyone frozen them cooked or uncooked?

0
audreycasne 6 years ago

I thought they turned out really dry and I needed extra cheese to help to eat them as a result

1
- twessen 6 years ago
  
  I add some shredded zucchini for some moisture
  
  1
marla.fowler@bedfordfalls.ca 6 years ago

Are these freezer friendly after they are cooked?

0
- recipewriter 6 years ago
  
  Yes!
  
  0
MamaB 6 years ago

Maybe dumb question... Is shredded parmesan the 'green' grated Parmesan cannister kind? Or truly shredded parmesan? A good deal of recipes call for this and I'm always confused. Thank you.

0
- recipewriter 6 years ago
  
  Freshly shredded is always best, but you could use the processed packaged kind. Make sure if you are buying your parmesan cheese already processed you are using shredded and not grated.
  
  0
- CrowP52 6 years ago
  
  I would go with freshly shredded just to be safe.
  
  0
Rissa 6 years ago

Loved this recipe I used the meat to make a big Pattie and put it on low carb bread with salad for a chicken Parma salad sandwich and it was delicious!

5
elsymartee103 6 years ago

We really liked this recipe, it was easy to make and tasty. You might want to be aware of how your oven works. We followed the recipe oven temperature and cook time and the meatballs dried out.

0
Denice77 6 years ago

Easy to make (I bought ground chicken because I didn’t see the point in dirtying the food processor) and pretty good. I’d make it again.

9

Keto Chicken Parm Meatballs

Ingredients

Recipe Steps

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Comments 30