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

• 2 pounds ground chicken

• 2 large eggs, lightly beaten

• ½ cup almond meal (plus extra for rolling)

• 2 teaspoons Italian seasoning

• 1 teaspoon salt

• 1 teaspoon black pepper

• ½ cup onion, finely grated

• 2–3 cloves garlic, minced (or more, to taste)

• ½ cup whole milk ricotta cheese

• ½ cup grated Parmesan cheese

• Olive oil, for brushing

For the Casserole

• 32 oz jar Rao’s Marinara Sauce (or another no-sugar-added tomato sauce)

• 2 cups shredded mozzarella cheese

Instructions

1. Preheat the Oven

Set your oven to 400°F (200°C).

2. Make the Meatball Mixture

1. In a large bowl, combine the ground chicken, eggs, almond meal, Italian seasoning, salt, black pepper, grated onion, garlic, ricotta, and Parmesan.

2. Mix gently until everything is evenly incorporated — don’t overmix or the meatballs can turn dense.

3. Form the Meatballs

1. Scoop out about ½ cup of the mixture for each meatball. The mixture will be moist — that’s normal.

2. Shape into round balls and place in a single layer in a large baking dish.

3. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight if prepping ahead.

   • If refrigerating overnight, reduce oven heat to 350°F (175°C) for baking.

4. Bake the Meatballs

1. Brush the bottom of a baking pan with olive oil.

2. Roll each meatball lightly in almond meal and place them in the pan.

3. Brush the tops generously with olive oil.

4. Bake uncovered for 20 minutes until they begin to set and lightly brown.

5. Add Sauce & Finish Baking

1. Pour the marinara sauce evenly over the meatballs.

2. Return to the oven for another 20 minutes.

6. Add Cheese & Broil

1. Top with shredded mozzarella and bake until the cheese is melted and bubbling, about 5–7 minutes.

2. 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

• Moist mixture: Don’t worry if the mixture feels wet — the ricotta keeps the meatballs juicy.

• Meal prep: Form the meatballs a day ahead and refrigerate until ready to bake.

• Serving ideas: Pair with a simple green salad or zucchini noodles for a complete low-carb meal.

Make-Ahead & Storage

• Make-Ahead: Assemble and refrigerate for up to 24 hours before baking.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• 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.