Keto Baked Chicken Meatballs with Marinara
A quick, easy, and delicious low-carb comfort meal
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 (16 meatballs)
- Calories: 290 per serving
- Fat: 20g
- Protein: 27g
- Net Carbs: 3g
- Difficulty: Easy
- Dietary: Keto, Gluten-Free, Low-Carb
EQUIPMENT NEEDED
- Baking sheet
- Large mixing bowl
- Parchment paper
- Cookie scoop or spoon
- Oven
- Medium pot (for sauce)
Alternative: Use hands instead of cookie scoop
INGREDIENTS
For the Meatballs:
- 1 lb (450g) ground chicken
- 1 large egg
- ½ cup (48g) almond flour
- ½ cup (50g) grated Parmesan
- 1 tbsp olive oil
- 1 tsp minced garlic
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- 1 tbsp chopped parsley
For the Marinara:
- 2 cups (400g) Roma tomatoes or 1 can (28 oz) crushed tomatoes
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp each dried basil and oregano
- Salt and pepper to taste
METHOD
- Preheat oven to 400°F (200°C). Line baking sheet with parchment.
- Mix all meatball ingredients in a bowl until just combined. Don’t overmix!
- Form 16 equal-sized meatballs (about 1-inch diameter).
- Place meatballs on baking sheet, leaving space between each.
- Bake for 18-20 minutes until golden brown and internal temperature reaches 165°F (74°C).
- While meatballs bake, prepare marinara: Heat oil, sauté garlic, add remaining ingredients, simmer 15 minutes.
CRUCIAL TIPS
- Don’t overwork the meat mixture
- Keep meatballs uniform in size
- Use a meat thermometer to check doneness
- Let rest 5 minutes before serving
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 3 days
- Freeze up to 3 months
Common Mistakes:
- Overmixing makes tough meatballs
- Skipping the oil leads to dry results
- Overcrowding the baking sheet
Variations:
- Add mozzarella centers
- Spice up with red pepper flakes
- Use ground turkey instead of chicken
- Add finely chopped spinach to mixture
Perfect paired with zucchini noodles or cauliflower rice for a complete keto meal!
