Description
These Baked Chicken Parmesan Meatballs are a delicious and healthy twist on the classic Italian favorite. Made with lean ground chicken and almond flour for a low-carb touch, these meatballs are baked to perfection and smothered in marinara sauce and melty mozzarella cheese. Perfect for a family dinner or meal prep, they combine comforting flavors with a lighter, grain-free option.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 large egg
- ½ cup almond flour
- ½ cup grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce and Topping
- 2 cups marinara sauce (from a jar)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Meatball Mixture: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the ground chicken, egg, almond flour, half of the Parmesan cheese, minced garlic, onion powder, salt, and black pepper. Mix all ingredients well until thoroughly combined, making sure the mixture is uniform in consistency.
- Shape Meatballs: Using your hands or a scoop, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. This will help them cook evenly and maintain a uniform appearance.
- Assemble in Baking Dish: Pour 1 cup of marinara sauce into the bottom of an oven-safe baking dish, such as a cast iron skillet or a ceramic dish. Arrange the meatballs in the dish in a single layer on top of the sauce. Spoon or pour the remaining marinara sauce over the meatballs to fully coat them.
- Add Cheeses: Sprinkle the shredded mozzarella cheese evenly over the sauced meatballs, followed by the remaining Parmesan cheese for an extra cheesy topping.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the meatballs reach an internal temperature of 165°F (74°C). The cheese should be melted and bubbly, and the meatballs should be cooked through without any pink in the center.
Notes
- Ensure meatballs are uniform in size to promote even cooking.
- Use a meat thermometer to verify the internal temperature for food safety.
- Almond flour adds a grain-free, low-carb alternative to traditional breadcrumbs.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add red pepper flakes to the meatball mixture or sauce.
