Chicken Parmesan Meatballs
These savory Chicken Parmesan Meatballs are crispy on the outside, tender and juicy inside and baked in marinara topped with melted mozzarella cheese.
Servings 6
Ingredients
- 1 pound ground chicken
- 1 cup Marinara Sauce
- 1 ⅓ cups grated parmesan cheese, divided
- ⅔ cup mozzarella cheese, shredded
- ⅓ cup almond flour
- ¼ cup pork panko
- 4 cloves garlic, minced
- 1 egg, beaten
- 2 tablespoons fresh basil, chopped
- 1 tablespoon tomato paste
- 2 teaspoons dried parsley
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Olive oil for frying
Instructions
- Add the ground chicken, egg, garlic, 1 cup parmesan cheese, tomato paste, chopped basil, salt and pepper to a mixing bowl.
- Mix just until combined, without over-mixing, otherwise the meatballs can become more dense and less tender. Set side while you mix up the breading.
- In a separate bowl, add the almond flour, pork panko, ½ cup parmesan cheese, dried parsley and dried basil, then whisk to combine.
- Using a cookie scoop, form the meatballs. You can make them larger if you’d like, just be sure to cook them longer in the oven. The mix will be a little sticky, which is what you want so the breading adheres, but when forming the meatballs, use damp hands to make it easier,
- Take each meatball and gently roll in the breading. You don’t want to press the meatballs down in the breading, you only want a light coating. Set on a platter or baking sheet lined with parchment paper. Repeat the process until all the meatballs have been formed.
- Preheat oven to 375°F.
- Heat an oven-safe skillet, add in the olive oil and fry the meatballs in batches, turning them often to ensure they are browned on all sides, then set on paper towels to drain off any excess oil.
- Once all the meatballs are browned and set aside, turn off the heat, wipe out any excess oil and pour in the marina sauce. Add the meatballs back in, spoon some of the sauce over each meatball and top with the shredded mozzarella cheese.
- Bake for 20 minutes or until the meatballs are cooked through and reach an internal temperature of at least 165°F when checked with a meat thermometer. Cooking time will depend on the size of your meatballs. Mine took exactly 15 minutes.
Recipe Notes
Makes about 26 meatballs, depending on the size of your meatballs
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Chicken Parmesan Meatballs
Amount per Serving
Calories
407
% Daily Value*
Fat
24
g
37
%
Saturated Fat
10
g
63
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
37
g
74
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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