Chicken Parmesan Meatball Skillet (Low Carb | Gluten-Free)
Homemade chicken meatballs in a rich, roasted tomato marinara sauce and topped with mozzarella cheese is low-carb twist on the Italian classic! This easy recipe takes less than 30 minutes to make, and is one of my family’s favorite dinners!
Ok, it’s confession time…but this time I’m going to let you in on a very well known fact about my kids. They’re favorite restaurant is IKEA! Anytime they get to choose the restaurant they want to go to for lunch, they ultimately shout out “IKEA!”
There are two reasons for this:
– Firstly, they think it’s hilarious because they know that my husband and I will do the whole “really? That’s where you want to go? Out of ANY restaurant?! Ahh, you guys!!…” and
– Secondly, they genuinely LOVE meatballs! They could eat meatballs all day long if I let them. So it’s no surprise that they DEVOURED this dinner and enjoyed all the flavors of the classic “Chicken Parmesan” but in delicious, bite-sized balls!
We have had the wettest winter EVER here in Washington! Ugh! It’s been so miserable nearly every.single.day. Which means we have had A LOT of house days and done A LOT of baking! Baking is my absolute passion and even though I LOVE it…I tend to bake sweet treats, which I’m gettinck a wee bit sick of it (writing this with a cup of sweetened tea and some No-Bake Nut & Seed Bites in my hand)… Ok, so maybe I’m not ready to give up on my sweet treats, but I really am craving savory food/snacks like crazy! So I decided to double this recipe and have half for dinner and I froze half of it (separately – see below for freezer directions) for an easy, hassle-free snack during the week! These homemade, juicy chicken meatballs are perfect for lunch, dinner and a snack!
Heat & Eat…
I NEED food in the freezer that is already prepared/cooked and only needs to be heated and eaten! Not only because I am very lazy but because I am one of the most impatient people ever! A little known fact about me, I used to eat frozen bread and waffles straight out of the freezer (whilst toasting some more) because I couldn’t even wait 1 minute for it!
Therefore, whenever I make my Homemade Roasted Tomato Marinara Sauce, I double, triple or sometimes quadruple the recipe so I can freeze some for whenever a recipe calls for it! This sauce is rich, robust, full of fresh flavors and ultimately the best low-carb marinara sauce ever!
I highly recommend placing a bag of fully-cooked chicken meatballs next to a batch of this marinara sauce for an easy, pull-out-the-freezer meal that will be ready in minutes! If you decide to freeze some of these marvelous meatballs, pay attention because it differs slightly from the recipe below. Follow the recipe until step 3. After the meatballs have been browned on each side, turn the heat down and cook until the chicken is cooked through (about 8-10 minutes). Allow the meatballs to completely cool down, then transfer them to an air-tight container and freeze them for up to 2 months.
To reheat: Thaw the meatballs at room temperature or in the microwave. Heat them up in in a skillet for a few minutes, pour the sauce over them and heat until hot. Sprinkle the grated mozzarella cheese over the top until melted and bubbly!
Serve Along With…
Other Recipes You Might Like…
- Zoodle Bolognese Bake
- Chicken Pesto Zoodle Bake
- Creamy Chicken Florentine Casserole
- Chicken Sausage, Bacon & Veggie Breakfast Casserole
Chicken Parmesan Meatball Skillet (Low Carb | Gluten Free)
- 2 tbsp olive oil
- 1 lb ground chicken
- 1 egg lightly beaten
- 1/3 cup almond flour
- 1/3 cup parmesan cheese grated
- 1 tsp garlic powder
- 1 tbsp dried basil
- 2 tsp dried parsley
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
Keto Marinara Sauce:
- 1 batch homemade roasted tomato marinara sauce (or about 2 cups of your preferred keto marinara sauce)
- 1/2 cup mozzarella cheese grated
- Mix the ground chicken, egg, almond flour, parmesan cheese, garlic powder, basil, parsley, oregano, salt and pepper together.
- Form 24-26 balls out of the meat mixture and place them on a plate.
- Heat the olive oil in a large skillet over a medium-high heat. Once hot, add the meatballs and fry on each side for 2-3 minutes, until browned.
- Add the sauce to the skillet and turn the heat down to a low-medium. Cover and simmer for 10 minutes, until the chicken meatballs are cooked through.
- Sprinkle the mozzarella cheese over the top and allow it melt.
- Optional – Place skillet under the broiler for 1-2 minutes for a crispy, bubbly layer of melted cheese.
- Serve & Enjoy!
Net Carbs: 6.2g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator