Chicken Meatballs With Parmesan is a comfort meal that can be low carb and keto-friendly ~ or subtly carb-a-Licious ~ with just a few differences and can change out how you like them.
This is my type of meal. I couldn’t stop thinking about it ever since I purchased the ingredients for them. It’s been some time since I’ve created meatballs with ground chicken, and I love how it lightens them up.
Low Carb Chicken Meatballs
Meatballs most frequently contain breadcrumbs within the mixture, which helps to give the meatballs a looser, more appealing texture. I’ve substituted almond flour (you also can use Parmesan cheese) for the crumbs.
Tomato sauce is usually filled with hidden sugars. I’m using a brand that I really like that has no added sugars in it, Rao’s. I also like the Arrabbiata spicy version, which adds spice to my casserole dish.
I serve these meatballs all by themselves, with a green salad on the side, so there are no more added carbs in this meal. Meatballs created in this fashion are an excellent way to get a delicious high-protein meal and are also very satisfying if you’re cutting off carbs.
Ingredients
For the Meatballs
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2 pounds ground chicken
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2 large eggs, lightly beaten
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½ cup almond meal (plus extra for rolling)
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2 teaspoons Italian seasoning
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1 teaspoon salt
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1 teaspoon black pepper
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½ cup onion, finely grated
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2–3 cloves garlic, minced (or more, to taste)
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½ cup whole milk ricotta cheese
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½ cup grated Parmesan cheese
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Olive oil, for brushing
For the Casserole
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32 oz jar Rao’s Marinara Sauce (or another no-sugar-added tomato sauce)
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2 cups shredded mozzarella cheese
Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C).
2. Make the Meatball Mixture
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In a large bowl, combine the ground chicken, eggs, almond meal, Italian seasoning, salt, black pepper, grated onion, garlic, ricotta, and Parmesan.
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Mix gently until everything is evenly incorporated — don’t overmix or the meatballs can turn dense.
3. Form the Meatballs
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Scoop out about ½ cup of the mixture for each meatball. The mixture will be moist — that’s normal.
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Shape into round balls and place in a single layer in a large baking dish.
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Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight if prepping ahead.
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If refrigerating overnight, reduce oven heat to 350°F (175°C) for baking.
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4. Bake the Meatballs
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Brush the bottom of a baking pan with olive oil.
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Roll each meatball lightly in almond meal and place them in the pan.
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Brush the tops generously with olive oil.
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Bake uncovered for 20 minutes until they begin to set and lightly brown.
5. Add Sauce & Finish Baking
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Pour the marinara sauce evenly over the meatballs.
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Return to the oven for another 20 minutes.
6. Add Cheese & Broil
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Top with shredded mozzarella and bake until the cheese is melted and bubbling, about 5–7 minutes.
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For a golden, slightly crispy top, switch to Broil for 1–2 minutes — but keep a close eye to prevent burning.
7. Serve
Let the casserole rest for a few minutes, then serve warm, topped with fresh basil or extra Parmesan if you like.
Tips & Notes
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Moist mixture: Don’t worry if the mixture feels wet — the ricotta keeps the meatballs juicy.
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Meal prep: Form the meatballs a day ahead and refrigerate until ready to bake.
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Serving ideas: Pair with a simple green salad or zucchini noodles for a complete low-carb meal.
Make-Ahead & Storage
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Make-Ahead: Assemble and refrigerate for up to 24 hours before baking.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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Freezer-Friendly: Freeze baked and cooled meatballs (without sauce) for up to 2 months. Reheat in sauce until hot.
If you’ve liked this recipe, please check this Slow Cooker Swedish Meatballs Best Recipe.
