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Keto Chicken Parm Meatballs
These meatballs are the same main ingredients you’d enjoy in a chicken parm pasta or sandwich, but these portions are more keto-friendly on the amount of protein as well as carbs. Parmesan cheese mixed into the meatballs gives a crispier bottom than usual, and each one is topped with just a touch of marinara and melted mozzarella cheese!
How to Make It
Step 1
Preheat an oven to 375 degrees. In a food processor, pulse together the chicken breast, salt, pepper, italian seasoning, garlic, and parmesan cheese. You may need to pat your chicken dry and roughly chop it before pulsing it in the food processor.
Step 2
Line a sheet tray with foil and spray it with pan spray. You may also use parchment paper. Create about 12 meatballs that are 1 ½ TB – 2 TB each in size.
Step 3
Bake the tray of meatballs for 35 minutes, flipping over about 20 minutes in. Then, remove the tray from the oven. Top each meatball with about ½ tsp each of marinara sauce, followed by about ¼ tsp of mozzarella cheese.
Step 4
Bake the tray for an additional 10 minutes. Serve hot!
Ingredients
- Boneless Skinless Chicken Breast
1 pound
- Salt
⅛ teaspoon
- Black Pepper
⅛ teaspoon
- Italian Seasoning
½ teaspoon
- Garlic Powder
¼ teaspoon
- Parmesan Cheese
½ cup, shredded
- Marinara Or Spaghetti Sauce Commercially Prepared
6 teaspoon
- Mozzarella Cheese
3 teaspoon, shredded
