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Cheese Keto Chicken Meatballs Low Carb - Simple, Juicy, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground chicken
  • 1 cup shredded mozzarella (or a mix of mozzarella and Parmesan)
  • 1/3 cup finely grated Parmesan
  • 1 large egg
  • 1/3 cup almond flour (or crushed pork rinds for extra low carb)
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped (or 1 tsp dried Italian seasoning)
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika (optional)
  • 1/2–3/4 tsp salt, to taste
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or avocado oil (for pan-frying) or cooking spray (for baking)
  • Optional for serving: sugar-free marinara, pesto, or garlic butter; fresh basil; red pepper flakes

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C) if baking. Line a sheet pan with parchment and lightly oil or spray it.
  2. Mix the base: In a large bowl, combine ground chicken, shredded mozzarella, Parmesan, egg, almond flour, garlic, parsley, onion powder, paprika, salt, and pepper. Stir gently until just combined. Don’t overmix.
  3. Shape: With damp hands or a small scoop, form 16–18 meatballs, about 1.5 inches wide.
  4. Cook your way: Bake: Arrange on the sheet pan and bake 14–18 minutes, until the centers reach 165°F (74°C). Broil 1–2 minutes for extra color.
  5. Pan-fry: Heat oil in a large skillet over medium heat. Add meatballs and cook 8–10 minutes, turning to brown all sides, until cooked through.
  6. Air-fry: Air-fry at 375°F (190°C) for 10–12 minutes, shaking once, until golden and done.
  7. Serve: Spoon over warm sugar-free marinara, drizzle pesto, or toss in garlic butter. Finish with extra Parmesan and herbs.