Description
Delicious Oven-Baked Chicken Parmesan Meatballs that combine tender ground chicken with Parmesan and mozzarella cheese, baked in a rich marinara sauce. This recipe offers a healthy twist on classic chicken parmesan, perfect as a main dish over pasta or as a flavorful appetizer.
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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix 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 Meatballs: Roll the mixture into approximately 12 evenly sized meatballs, ensuring they hold together well.
- Prepare 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: Place the formed meatballs evenly on top of the marinara sauce in the dish.
- Add Sauce and Cheese: 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: 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.
- 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
- Enjoy a twist on classic chicken parmesan with this baked meatballs recipe, perfect over a bed of spaghetti or as an appetizer on game day.
- Using almond flour makes this recipe gluten-free-friendly.
- If you prefer a crispier exterior, you can broil the meatballs for an additional 2-3 minutes after baking, watching carefully to avoid burning.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 meatball
- Calories: 144
- Sugar: 2.5 g
- Sodium: 473 mg
- Fat: 6.3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5.1 g
- Fiber: 1.2 g
- Protein: 13.3 g
- Cholesterol: 54 mg
