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–+ servings
chicken parmesan meatballs
Erin Antoniak

Baked Chicken Parmesan Meatballs

5 from 60 votes
Enjoy a twist on classic chicken parm with this Baked Chicken Parmesan Meatballs recipe! Perfect over a bed of spaghetti or as an appetizer on game day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 meatballs
Course: dinner, gluten-free, lunch, Main Course, meal-prep
Cuisine: Italian
Calories: 151
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb ground chicken
  • 1 egg
  • 1/2 cup almond flour
  • 1/2 cup grated parmesan cheese
  • 3 cloves garlic minced
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups marinara sauce from a jar
  • 1 cup shredded mozzarella cheese
  • 1/4 cup parmesan cheese

Method
 

  1. Preheat oven to 400F.
  2. In a large bowl, mix together chicken, egg, almond flour, parmesan cheese, garlic, onion powder, salt, and pepper by hand. Roll into meatballs.
  3. Pour 1 cup marinara sauce into bottom of dish. I used a cast iron skillet but you can also use a baking dish or saute pan.
  4. Place meatballs in baking dish on top of sauce. Pour remaining 1 cup marinara on top, brush on meatballs. Sprinkle with remaining parmesan cheese and mozzarella cheese.
  5. Bake 25-30 minutes or until inside reads 165F. Serve!

Nutrition

Calories: 151kcalCarbohydrates: 4gProtein: 13gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 59mgSodium: 483mgPotassium: 346mgFiber: 1gSugar: 2gVitamin A: 313IUVitamin C: 3mgCalcium: 131mgIron: 1mg

Notes

  • Mix by hand. Mixing the chicken, egg, almond flour, parmesan, and seasonings by hand ensures you get the right texture and makes sure everything binds properly.
  • Sauce under and on top of meatballs. Pour the sauce in the dish before placing meatballs AND pour more on top, brushing it over each meatball to fully coat it. This ensures the meatballs stay juicy during baking.
  • Optional finish with a broil. Give that final layer of parmesan a few minutes under the broiler for a golden, slightly crispy top that takes these to the next level.

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