High Protein Chicken Meatballs
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Low-Carb, Gluten-Free, Keto
Ingredients
Scale
- 1 lb ground chicken (93% lean)
- 1/2 cup almond flour or panko breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil (for greasing)
Instructions
- Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
- In a large mixing bowl, add the ground chicken, almond flour, beaten egg, parmesan cheese, minced garlic, oregano, onion powder, salt, pepper, and fresh parsley. Use your hands or a sturdy spatula to mix everything together until just combined.
- Scoop about 1.5 to 2 tablespoons of the mixture at a time and roll it between your palms to form a ball. You should get approximately 16 to 20 meatballs. Place them on the prepared baking sheet, leaving about an inch of space between each one to allow the heat to circulate.
- Place the baking sheet in the center rack of the oven. Bake for 18 to 20 minutes, or until the meatballs are lightly browned on the outside and reach an internal temperature of 165°F (74°C). If you want a crispier exterior, you can broil them for the last 2 minutes of cooking.
- Remove the meatballs from the oven and let them rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Serve immediately with your choice of sides.