Oven-Baked Chicken Parmesan Meatballs with Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Oven-Baked Chicken Parmesan Meatballs with Mozzarella take to make?

Total time is about 38 minutes (15 min prep + 23 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Baked Chicken Parmesan Meatballs with Mozzarella?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground chicken from drying out.

Can I substitute ingredients in Oven-Baked Chicken Parmesan Meatballs with Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Chicken Parmesan Meatballs with Mozzarella for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Baked Chicken Parmesan Meatballs with Mozzarella low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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