Description
These Baked Chicken Parmesan Meatballs are a delicious and healthier twist on a classic Italian favorite. Made with lean ground chicken, almond flour, and a blend of Parmesan and mozzarella cheeses, these meatballs are baked to perfection in marinara sauce for a comforting, cheesy meal that’s perfect for family dinners or meal prep.
Ingredients
Scale
Meatballs
- 1 lb ground chicken
- 1 large egg
- ½ cup almond flour
- ½ cup grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce and Topping
- 2 cups marinara sauce (from a jar)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and mix: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground chicken, egg, almond flour, half of the Parmesan cheese, minced garlic, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated, then shape the mixture into evenly sized meatballs.
- Prepare the baking dish: Pour 1 cup of marinara sauce into the bottom of a baking dish or an oven-safe skillet. Arrange the formed meatballs evenly in the dish on top of the sauce. Spoon the remaining marinara sauce over the meatballs to cover them.
- Add cheese and bake: Sprinkle shredded mozzarella and the remaining Parmesan cheese over the sauced meatballs. Place the baking dish in the oven and bake for 25 to 30 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). Serve hot.
Notes
- You can substitute ground chicken with ground turkey if preferred.
- Almond flour makes this recipe gluten-free; regular breadcrumbs can be used if gluten is not a concern.
- Check meatballs with a meat thermometer to ensure they are safely cooked.
- Serve with spaghetti, zucchini noodles, or a side salad for a complete meal.
- Leftover meatballs keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
