Ingredients:
- 1 lb ground chicken
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for cooking)
For the dipping sauce (optional):
- 1/4 cup sugar-free marinara sauce (store-bought or homemade)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Make the Meatball Mixture: In a large bowl, combine the ground chicken, Parmesan cheese, almond flour, egg, garlic, parsley, oregano, basil, onion powder, red pepper flakes, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Form the Meatballs: Using your hands, roll the mixture into small meatballs, about 1 inch in diameter. Place them on the prepared baking sheet, spaced evenly apart.
- Cook the Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches (do not overcrowd the skillet) and cook for about 3-4 minutes per side, or until golden brown and cooked through. Alternatively, you can bake the meatballs on the prepared baking sheet for 20-25 minutes, or until they are fully cooked and golden.
- Serve: Arrange the meatballs on a serving platter with a side of sugar-free marinara sauce for dipping, if desired. Garnish with extra chopped parsley for a burst of color.
COOKING TIME: 15-20 minutes (if pan-fried) or 20-25 minutes (if baked)
PREPPING TIME: 10 minutes
SERVINGS: 4 (about 4-5 meatballs per serving)
Nutritional Information (per serving):
- Calories: 240 kcal
- Fat: 16g
- Protein: 22g
- Carbohydrates: 3g
- Fiber: 1g
- Net Carbs: 2g
- Sodium: 380mg
- Cholesterol: 140mg
Enjoy these savory, protein-packed keto mini chicken meatballs as an appetizer, snack, or light meal!
