Flavorful chicken meatballs stuffed with Mozzarella, browned in olive oil, and simmered in a rich marinara sauce. How can that be bad? Â Serve up these chicken parmesan meatballs with zucchini pasta and lots of parm!
I'm a huge fan of chicken parmesan. Â I'm also a huge fan of meatballs. Â Put them all together and you have Chicken Parmesan Meatballs! Â The super pillowy chicken meatballs are full of flavor and stuffed with mozzarella cheese.
To keep these keto friendly, I use almond flour instead of breadcrumbs and I look for a marinara sauce that is low in sugar.
HOW TO MAKE CHICKEN PARMESAN MEATBALLS
For these chicken parmesan meatballs, I first mixed my ground chicken with the seasonings, parmesan, almond flour, and eggs. Â The mixture will be quite moist.
I scooped up about 2 tablespoons worth of the chicken mixture into my hand and flattened it out. Â Then I put a mozzarella ball right in the center and completely covered the mozzarella ball with the meatball mixture. Â It was easy peasy!
I got all of my meatballs made and then I heated ¼ cup of olive oil in a cast iron skillet over medium heat.  In batches, I browned the meatballs on all sides.  After each batch was browned, I pulled them from the skillet onto a plate.
After they were all browned, I removed all of the meatballs from the skillet, leaving the remaining olive oil. Â I then poured the marinara sauce into the skillet and whisked it all together.
I then add the meatballs back to the skillet and put it in a 350F oven for 15 minutes.
After I removed the skillet from the oven, I garnished with parmesan. Â I have some picky kids and they loved these meatballs!
Like these chicken parm keto meatballs? Â Check out my recipes for Keto mozzarella sticks, One skillet steak Diane, and Easy supreme pizza dip.
Chicken Parmesan Meatballs - Keto and Gluten Free
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Ingredients
- 1.25 pounds Ground chicken
- ½ cup almond flour (see my favorite on Amazon)
- ½ cup Grated parmesan
- 2 Large Eggs
- ¾ teaspoon Kosher salt
- ½ teaspoon Black pepper
- ½ teaspoon Dried oregano
- ½ teaspoon Dried parsley
- 12-15 Mozzarella balls
- ¼ cup Olive oil
- 4 Cups Marinara sauce
- Parmesan for garnish
Instructions
- With your hands, combine the ground chicken, almond flour, parmesan, eggs, salt, pepper, oregano, and parsley in a large bowl.
- Scoop out 2 tablespoons of the mixture and flatten it in your hand. Â Place a mozzarella ball in the center and bring the meatball mixture up around to completely enclose the meatball. Â Roll it to make a uniform ball shape. Continue with the rest of the meatball mixture and set aside on a plate.
- Preheat the oven to 350F
- Heat a heavy bottom skillet over medium heat and add the olive oil. Once the oil is hot, add half of the meatballs and brown on all sides. Remove to a plate and add the remaining meatballs to the skillet to brown.
- Remove all meatballs from the skillet and pour in the marinara sauce. Â Whisk to combine the marinara sauce with the remaining olive oil. Â Add the meatballs on top of the marinara sauce and place in the oven to bake for 15 minutes.
- Remove the skillet from the oven and garnish with parmesan if desired. Â Serve.
Notes
- To use these as an appetizer, bake the meatballs without the marinara. Â Serve with toothpicks and the marinara on the side. Â
- If you are having problems finding ground chicken, ground turkey is fine.
- Instead of the mozzarella balls, you could cut a mozzarella cheese stick into 1 inch pieces. Â
- My favorite marinara is Rao's and I have linked to it in the recipe card.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Nicole Henry says
These were delicious. I was concerned that the mixture was TOO wet so I did add a little breadcrumb. Will definitely make again!
Britt | Sweet Tea & Thyme says
I literally just saw a baked spaghetti recipe and now this awesome meatball recipe and now I'm headed to the store to make both tonight! Yum!
Jenni LeBaron says
These look awesome! I love a good meatball and I think the texture of the ground meat would be a lovely swap for the traditional chicken breast. In fact, I know I would like it much better!
Ginny says
So great to have this gluten free option. Looks like a meal the family would love.
Traci says
These look super scrumptious! And so easy...I'm bookmarking and sharing this recipe fo sho!!! Thanks for posting 🙂
Suzy Karadsheh says
I love this idea so much! We've tried something like this before. So good!
Mark says
Having a holiday party this upcoming weekend and i am so making these. Thanks!!! I’ll take pics