Description
These Baked Chicken Parmesan Meatballs offer a delicious and healthier twist on the classic Italian favorite. Made with ground chicken and almond flour, they’re baked to juicy perfection and topped with melty mozzarella and Parmesan cheese in a rich marinara sauce, making for a comforting family-friendly meal.
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 prepare meatball mixture: Preheat your oven to 400°F (200°C). In a large bowl, combine the ground chicken, egg, almond flour, half of the grated Parmesan cheese, minced garlic, onion powder, salt, and black pepper. Mix all the ingredients thoroughly until well combined. Then, shape the mixture into evenly sized meatballs.
- Arrange meatballs and add sauce and cheese: Pour 1 cup of marinara sauce into the bottom of a baking dish or a cast iron skillet/oven-safe sauté pan. Place the meatballs evenly in the dish. Pour the remaining marinara sauce over the meatballs. Sprinkle the shredded mozzarella and the remaining Parmesan cheese evenly on top.
- Bake until cooked through: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The meatballs are done when they reach an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. Remove from oven and serve warm.
Notes
- Make sure not to overmix the meatball mixture to keep them tender.
- You can substitute almond flour with regular breadcrumbs if not gluten-free.
- Use a meat thermometer to ensure meatballs reach the safe internal temperature.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Serve meatballs with pasta, salad, or crusty bread for a complete meal.
