Description
These Oven-Baked Chicken Parmesan Meatballs offer a flavorful and healthier twist on the classic Italian favorite. Made with ground chicken, parmesan, and almond flour, these meatballs are tender and packed with savory goodness. Baked to perfection in marinara sauce and topped with melted mozzarella and parmesan, they make a delicious main dish or appetizer perfect for any occasion.
Ingredients
Scale
Meatballs
- 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
Sauce and Topping
- 2 cups marinara sauce (from a jar)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix the meatball ingredients: In a large bowl, combine ground chicken, egg, almond flour, grated parmesan cheese, minced garlic, onion powder, salt, and pepper. Mix thoroughly by hand until all ingredients are evenly incorporated.
- Form the meatballs: Roll the mixture into approximately 12 evenly sized meatballs, ensuring they hold together well.
- Prepare the baking dish: Pour 1 cup of marinara sauce into the bottom of a cast iron skillet or any oven-safe baking dish or sauté pan.
- Arrange meatballs in dish: Place the formed meatballs evenly on top of the marinara sauce in the dish.
- Add sauce and cheese topping: Pour the remaining 1 cup of marinara sauce over the meatballs, brushing gently to coat each one. Then sprinkle the shredded mozzarella and remaining 1/4 cup grated parmesan cheese evenly over the top.
- Bake the meatballs: Bake in the preheated oven for 25-30 minutes, or until the meatballs reach an internal temperature of 165°F (74°C), ensuring they are fully cooked and safe to eat.
- Rest and serve: Remove from oven and let cool for a few minutes before serving. These meatballs pair wonderfully with spaghetti or can be served as a savory appetizer.
Notes
- Ensure meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- Using almond flour keeps the recipe gluten-free.
- For added moisture, you can mix in a tablespoon of olive oil if your chicken is lean.
- Serve with pasta, a side salad, or enjoy as is for a low-carb option.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
