Basic doesn’t have to be boring! These keto chicken meatballs are a no-fuss, 25 minute recipe that you’ll want to make on repeat! Lots of ways to serve these meatballs and they turn out so good every time with just 13 minutes in the oven!
Real big meatball fan over here and not ashamed to admit it.
I mean, honestly, I’ve already shared loads of doctored up meatballs (hello, keto Asian turkey meatballs and jalapeno popper meatballs!), but never my ‘basic, everyday, what’s for dinner, oh, right it’s meatballs’ recipe.
I love these because they’re basically a blank canvas just asking you to toss them in whatever sauce you’re feeling or doctor them up with some new seasoning you’ve been wanting to try.
But how I eat these most often? Just as they are with a side of steamed or roasted veggies and some cauliflower rice pilaf. A simple, hearty dinner and my whole family loves it.
♥ 3 Reasons You’ll Love This Recipe:
One bowl + the oven. Mix, scoop, bake. There’s no browning these on the stove or complicated steps.
They’re juicy, not dry. Ground chicken can dry out quickly, but we’ve created these keto chicken meatballs to stay moist and flavorful by adding in almond flour and Parm.
These are a blank canvas. We use basic seasonings here so that these will work with literally any sauce or flavor direction you want to go.
Ingredients & Swaps:
Ground Chicken: We like 92% lean ground chicken for the best balance of flavor and texture. Ground turkey works perfectly too. And bonus: ground chicken is significantly cheaper than ground beef!
Almond Flour: We’re using this in place of breadcrumbs. It’s gluten free and adds a bit of protein too! Crushed pork rinds also work here, if you have a nut allergy.
Parmesan Cheese: Use the powdery grated Parm for the best results. Freshly grated is going to be the best flavor, but the shaker can is going to work just fine.
Seasoning: We keep these pretty plain Jane on purpose, because the simple mix of garlic powder, onion powder, and salt keep these super versatile. Feel free to add Italian seasoning, smoked paprika, crushed red pepper, or whatever sounds good to you.
Step by Step:
Add all of the ingredients to a mixing bowl and stir well until combined.
Roll the mixture into 12 balls that are equal in size. I use a large cookie scoop for poritioning.
Bake at 500 degrees for about 13 minutes or until the meatballs are 165 degrees in the center.
More Tips & Tricks
- Spritz with oil before baking: Helps the tops brown nicely in the oven.
- Use a cookie scoop: Keeps the meatballs evenly sized so they cook evenly.
- Don’t overmix: Stir until just combined to keep the meatballs tender.
- Internal temp matters: Chicken should reach 165°F before serving.
- Want more flavor? Toss the cooked meatballs in your favorite sauce or serve with dipping sauces.
- Nut allergy? Crushed pork rinds work well in place of almond flour.
Serving Suggestions:
Since these are basic everyday chicken meatballs, these are happy to go in pretty much any direction! Here are some ideas to get you started:
Greek Meatball Bowl: Add a bit of Cavender’s Greek Seasoning to the meatball mix before baking. Pile some cauliflower rice into a bowl and top with cucumber, tomato, red onion, meatballs, and a spoonful of tzatziki.
Zoodles & Marinara: Grab a bag of zucchini noodles from the freezer section, cook according to package directions, and then toss the meatballs in some warm marinara and spoon it all over those zoodles. Add Italian seasoning to the meatball mix if you really want to amp up the flavor.
Buffalo Meatball Bowl: Toss the meatballs in buffalo sauce and serve over cauliflower rice with a drizzle of ranch dressing or blue cheese dressing. Add some chopped celery, diced tomatoes, and some blue cheese crumbles or shredded cheddar.
Garlic Herb Spaghetti Squash & Meatballs: Make my Instant Pot spaghetti squash and scrape it into strands. Toss with a simple garlic herb butter (1/2 cup butter, 3-4 cloves garlic, basil, parsley, salt to taste) and top it all off with grated Parm.
Storage:
- Fridge: Pop the cooled meatballs in an airtight container and store for up to 4 days.
- Freeze: These freeze great! Cool completely, freeze in a single layer for an hour (just pop ’em on a baking sheet), and then transfer to a freezer bag for up to 3 months.
- Reheat: A quick zap in the microwave will work fine, but you can also warm them in a skillet or the air fryer.
More Meatball Favorites:
- Low Carb Crockpot Meatball Casserole
- Mozzarella Stuffed Meatballs
- Enchilada Meatball Casserole
- BBQ Keto Meatballs
Keto Chicken Meatballs
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Ingredients
- 1 pound lean ground chicken
- ⅓ cup almond flour
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
Instructions
- Preheat oven to 500 degrees. Spray a large baking sheet with non-stick spray or line with parchment paper for easy cleanup.
- Add the ground chicken, almond flour, Parmesan, egg, garlic powder, onion powder, and salt to a mixing bowl and stir well to combine.
- Use a large cookie scoop to scoop the meatballs out into 12 equal sizes. Roll the mixture in your hands to form smooth balls.
- Place the meatballs on the prepared baking sheet. Spritz with a bit of oil spray to help promote browning on the meatballs and bake for 13 minutes or until chicken is cooked to an internal temperature of 165 degrees.
- Serve hot.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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