Chicken Parmesan Meatballs
Juicy chicken meatballs with Italian seasoning, topped with melted mozzarella and marinara sauce. A lighter take on classic Chicken Parmesan that's gluten-free and perfect for meal prep.
Ingredients
- 2 lb ground chicken mix of white and dark meat preferred
- 3/4 cup almond flour blanched almond flour works best
- 2 oz Parmesan cheese grated, divided
- 1 large egg room temperature preferred
- 4 garlic cloves freshly minced
- 2 tsp Italian seasoning
- 3/4 tsp kosher salt adjust to taste
- 1/2 tsp black pepper freshly ground preferred
- 2 tbsp olive oil extra virgin for best flavor
- 1 cup roasted tomato sauce low-sugar variety recommended
- 1 cup shredded mozzarella cheese freshly shredded melts better
- Fresh herbs chopped parsley or basil for garnish, as needed
Instructions
- Mix the meatball mixture: In a large bowl, combine ground chicken, almond flour, most of the Parmesan cheese (reserve some for topping), egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently with your hands until just combined. Do not overwork the mixture.
- Shape the meatballs: Fill a small bowl with cold water. Dip your hands in the water, then scoop about 2 tablespoons of the mixture and roll into smooth balls about 1.5 inches in diameter. Continue until you have 30-36 meatballs.
- Chill the meatballs: Line a tray with waxed paper and place all meatballs on it. Refrigerate for 30 minutes to firm up.
- Preheat and prepare: Preheat oven to 375°F. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
- Brown the first batch: Add half of the meatballs to the skillet, ensuring they don't touch. Brown on multiple sides until golden, about 5-7 minutes total. Transfer to a clean plate.
- Brown the second batch: Add the remaining tablespoon of olive oil to the skillet. Brown the remaining meatballs, then return all meatballs to the skillet in a single layer.
- Add sauce and cheese: Pour roasted tomato sauce over the meatballs, making sure each one is coated. Sprinkle mozzarella cheese evenly over the top, followed by the reserved Parmesan cheese.
- Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and let rest for 2-3 minutes. Garnish with fresh chopped parsley or basil. Serve hot.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze uncooked meatballs on a tray until solid, then transfer to freezer bags for up to 3 months. Alternatively, freeze the cooked dish in freezer-safe containers for up to 3 months.
Reheating: Reheat in a 350°F oven covered with foil for 15-20 minutes. Add a splash of extra tomato sauce before reheating to keep moist.
Substitutions: Ground turkey can be used instead of chicken. For nut-free, use sunflower seed meal instead of almond flour.
Pro Tip: Don't skip the 30-minute chilling time – it helps the meatballs hold their shape during cooking.Claude is AI and can make mistakes. Please double-check responses.
Freezing: Freeze uncooked meatballs on a tray until solid, then transfer to freezer bags for up to 3 months. Alternatively, freeze the cooked dish in freezer-safe containers for up to 3 months.
Reheating: Reheat in a 350°F oven covered with foil for 15-20 minutes. Add a splash of extra tomato sauce before reheating to keep moist.
Substitutions: Ground turkey can be used instead of chicken. For nut-free, use sunflower seed meal instead of almond flour.
Pro Tip: Don't skip the 30-minute chilling time – it helps the meatballs hold their shape during cooking.Claude is AI and can make mistakes. Please double-check responses.