Cheesy Keto Chicken Parmesan Meatballs

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🍽️ Cheesy Keto Chicken Parmesan Meatballs

This blog post provides a keto-friendly, low-carb twist on classic chicken Parmesan meatballs

🕐 Time & Servings

  • Prep time: 20 min

  • Cook time: 45 min

  • Chill in fridge: 1 h

  • Total: ~2 h 5 min

  • Servings: 8 meatballs

🧾 Ingredients

  • 2 lb ground chicken (white or dark meat)

  • 2 large eggs (beaten)

  • ½ cup almond meal (plus extra for rolling)

  • ½ cup ricotta cheese

  • ½ cup grated Parmesan cheese

  • 2 tsp Italian seasoning

  • 2 garlic cloves (minced)

  • ½ cup grated onion

  • Salt & pepper to taste

  • Olive oil (for brushing)

  • Sugar‑free marinara sauce (e.g., Rao’s Arrabbiata)

  • Mozzarella, for topping

This video walks you through using ground chicken, almond meal, Cheddar cheese, and preparing the meatballs, all with clear visuals and step-by-step guidance.

🍳 Method

  1. Prep meatball mixture: Combine chicken, eggs, almond meal, ricotta, Parmesan, seasoning, garlic, onion, salt, and pepper. Mix thoroughly (a stand mixer is great for this) =Chill: Refrigerate the mixture for 1 h to firm up.

  2. Shape & roll: Use a ½‑cup scoop to form large meatballs. Roll them in almond meal.

  3. Brown: Brown meatballs in a cast‑iron skillet or baking dish lightly brushed with olive oil.

  4. Sauce & bake: Pour sugar-free marinara over meatballs. Top liberally with mozzarella (optional), bake until bubbly (~25–30 min). Serve hot while cheese is melty 

✅ Keto substitutions:

  • Replace breadcrumbs with almond meal or Parmesan.

  • Use sugar-free marinara.

  • Serve alone or with low-carb sides like zucchini noodles or cauliflower mash

📝 Quick Recap Table

Step Details
Mix All meatball ingredients plus almond meal for low-carb texture
Chill 1 hour in fridge to firm up
Shape & Brown Using skillet or baking dish, lightly oil to brown evenly
Sauce & Bake Add sugar-free marinara and cheese, bake until bubbly
Serve Hot, with cheesy melt—great with keto-friendly sides

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