Keto Chicken Meatballs
Moist and tender Keto Chicken Meatballs, made with shredded zucchini, parmesan cheese and fresh garlic. Saute them in olive oil to caramelize the exteriors. I honestly just eat these straight out of the pan. I make a large batch and keep them on hand for high protein meals and snacks!
Servings: 4 servings
Calories: 358kcal
Ingredients
- 1 pound ground chicken
- 1 cup zucchini shredded
- 1/4 cup parmesan cheese
- 1/4 cup almond flour omit for nut free
- 1/4 cup onion finely minced
- 2 cloves garlic finely minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- black pepper to taste
- 1/4 cup extra virgin olive oil
Instructions
- Into a large mixing bowl, add the ground chicken, zucchini, parmesan cheese, almond flour, onion, garlic, Italian seasoning, salt and pepper to a bowl. Use a food processor, if desired.
- Mix the ingredients together until evenly incorporated.
- Scoop the chicken mixture about 2 tablespoons at a time, rolling it between two hands into a ball.
- Heat olive oil in a large skillet over medium high heat. Add meatballs, leaving space around each one so they brown and caramelize instead of steam. Depending on the size of the skillet, it might take 2-3 batches to finish cooking all meatballs. Cook to an internal temperature of 165º F (or until you break one open and they are fully cooked!). Once they are cooked through, remove from heat and set aside.
- If desired, add back to skillet with a keto marinara sauce, and heat the meatballs and sauce together.
- Serve keto chicken meatballs over zoodles, spaghetti squash, or kojac pasta. Garnish with extra parmesan, chopped parsley, and red pepper flakes, if desired!
Notes
3 grams Net Carbs per Serving (meatballs only)
Variations and How to Serve Meatballs
This keto chicken meatballs recipe is customizable! Build your perfect dinner: Keto Buffalo Chicken Meatballs: Skip the Italian seasoning and marinara, and sauté these with hot buffalo sauce (like Frank’s Red Hot) and a little butter. Add blue cheese crumbles to the top for the most authentic flavor! Alfredo with Chicken Meatballs: Make an easy Keto Alfredo Sauce, and serve over zucchini noodles or spaghetti squash. Over Konjac Noodles: Also called shirataki noodles or miracle noodles, this pasta replacement is made from a root that is high in prebiotic fiber. These have no carbs, low calories, and help with gut health. They are the perfect option for the ketogenic diet! Over Zucchini Noodles: Zoodles are a delicious way to add more veggies to your meal, and have the fun appeal of eating pasta. With Spaghetti Squash: In the winter hot spaghetti squash is a comforting low-carb swap for pasta! On Cauliflower Rice: Serve these delicious keto chicken meatballs over cauliflower rice. Sautéed onions and peppers are a great addition to this dish! Make this higher in carbs: If you have family members with higher carb needs, give them the option of serving this on gluten free pasta, steamed rice, or quinoa.How to Store Leftovers
After meatballs have fulled cooled, store leftovers in an air tight container in the refrigerator for up to 4 days. They are delicious cold as a snack, or on top of a salad. Reheat meatballs in a skillet over medium heat for about 10 minutes, or until hot throughout.Can I freeze Keto Chicken Meatballs?
Yes, these meatballs are the perfect meal prep option. After meatballs have fully cooled, store in an airtight container or plastic freezer bag, and freeze up to 3 months. Allow to partially thaw in the refrigerator before reheating.Nutrition
Calories: 358kcal | Carbohydrates: 4g | Protein: 24g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 753mg | Potassium: 706mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 2mg