Description
These Baked Chicken Parmesan Meatballs are a delicious and healthier twist on a classic Italian favorite. Made with ground chicken and almond flour, they’re baked to perfection and topped with marinara sauce and melted mozzarella cheese for a comforting and crowd-pleasing meal. Perfect for a family dinner or meal prep, these meatballs are both flavorful and easy to prepare.
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
Toppings and Sauce
- 2 cups marinara sauce (from a jar)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs evenly.
- Make Meatball Mixture: 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 everything thoroughly until well incorporated.
- Shape Meatballs: Using your hands, form the mixture into evenly sized meatballs. Aim for approximately 1 to 1.5 inches in diameter to ensure even cooking.
- Prepare Baking Dish: Pour 1 cup of marinara sauce into the bottom of a baking dish such as a cast iron skillet or any oven-safe sauté pan. This will prevent sticking and add flavor from the base.
- Arrange Meatballs and Add Sauces: Place the meatballs on top of the sauce in the dish, spacing them evenly. Pour the remaining marinara sauce over the meatballs, ensuring they are well covered.
- Add Cheese Toppings: Sprinkle the shredded mozzarella cheese and the remaining Parmesan cheese evenly over the sauced meatballs to create a cheesy crust as they bake.
- Bake: Place the dish in the oven and bake for 25 to 30 minutes. Check that the internal temperature of the meatballs reaches 165°F (74°C) for safe consumption.
- Serve: Remove from oven carefully, let cool slightly, and serve the meatballs warm with your favorite sides like pasta or a fresh salad.
Notes
- Using almond flour keeps this recipe gluten free while adding a nice texture to the meatballs.
- Ensure the internal temperature reaches 165°F to guarantee the chicken is fully cooked and safe to eat.
- You can prepare the meatballs ahead of time and refrigerate before baking for convenience.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- If you prefer a spicier version, add red pepper flakes to the meatball mixture or marinara sauce.
