Oven-Baked Chicken Parmesan Meatballs with Mozzarella

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken meatballs baked and smothered in a rich tomato sauce with melted mozzarella cheese for a low-carb twist on a classic Italian favorite. This Italian-inspired keto recipe (low carb), ready in about 38 minutes, pairs ground chicken, parmesan cheese, grated, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 23 min Serves 4 Italian cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine 1 lb ground chicken, 1/3 cup grated parmesan cheese, 1 large egg, 1/4 cup almond flour, 1 tsp garlic powder, 1 tsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
  2. Step 2: Shape the mixture into 16 meatballs, about 1 1/2 inches each, and place them on the prepared baking sheet. Drizzle with 1 tbsp olive oil.
  3. Step 3: Bake meatballs for 15 minutes until cooked through and lightly golden on the edges.
  4. Step 4: Remove from oven and spoon 1 1/2 cups sugar-free marinara sauce evenly over the meatballs, then sprinkle 1 1/2 cups shredded mozzarella cheese on top.
  5. Step 5: Return to the oven and bake an additional 8 minutes until the cheese is melted and bubbly.

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