Chicken Parmesan Meatballs – Keto and Gluten Free
Flavorful chicken meatballs stuffed with Mozzarella, browned in olive oil, and simmered in a rich marinara sauce. How can that be bad? Serve up these chicken parmesan meatballs with zucchini pasta and lots of parm!
Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutes Servings: 8 Calories: 498kcal
1.25 pounds Ground chicken
1/2 cup almond flour (click here to see my favorite on Amazon)
1/2 cup Grated parmesan
2 Large Eggs
3/4 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Dried oregano
1/2 teaspoon Dried parsley
12-15 Mozzarella balls
1/4 cup Olive oil
4 Cups Marinara sauce
Parmesan for garnish
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. Place a mozzarella ball in the center and bring the meatball mixture up around to completely enclose the meatball. 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. Whisk to combine the marinara sauce with the remaining olive oil. 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. Serve.
Calories: 498kcal | Carbohydrates: 6g | Protein: 32g | Fat: 39g | Saturated Fat: 13g | Fiber: 2g | Sugar: 3g