These healthy, low carb chicken parm meatballs are packed with flavor from asiago cheese, plus just the right herbs and spices. No wonder they’re my family’s favorite meatball!
Why chicken parm meatballs are so special
Spaghetti and meatballs is nearly every family's go-to meal, and for good reason. Meatballs are relatively easy for a parent to make quickly, they stretch a pound of ground meat quite well, and almost everyone in the family will eat them without complaint.
If you're trying to cut back on red meat, or you're just in the mood to try something a little different, these chicken parm meatballs should be at the very top of your Must Try list.
Cooking with ground chicken
Ground chicken meat, especially white meat chicken, tends to be quite soft, and has a very low fat content. That means that browning these meatballs in a skillet before finishing them in the oven just isn't practical, which means less work (and less mess!) for the cook.
Wondering if ground chicken meat will be tender and flavorful? You're about to be impressed.
To the traditional egg and bread crumbs, we add a semi-hard, intensely flavorful cheese like Asiago, plus grated onion which adds no texture but tons of flavor and aroma, and lots of Italian herbs and spices. Top it all off with a crown of rich tomato sauce and a thin slice of mozzarella cheese.
A perfect alternative to beef
I have a red meat-loving family. We eat more chicken than beef, and more meatless meals than either of the two, but these chicken parm meatballs are on my family's menu plan at least twice a month.
Before I could find ground chicken easily, I would buy skinless boneless chicken breast and chop it up in my food processor. Just be sure to run the food processor through a dishwasher or wash it in very, very hot water afterward.
I've also made these chicken meatballs with light meat ground turkey and even pork (the other white meat, right?), to stellar reviews.
Chicken Parm Meatballs
Ingredients
- 2 (100 g (weighed out of shell)) eggs
- 1 small yellow onion peeled and grated
- ½ teaspoon garlic powder
- 1 teaspoon dried basil or 2 teaspoons fresh
- 2 teaspoons dried oregano or 4 teaspoons fresh
- 2 teaspoons chopped fresh flat-leaf parsley or 1 teaspoon dried
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup (90 g) gluten free bread crumbs panko-style
- 4 ounces Asiago cheese grated (or try Gruyère)
- 2 pounds ground white meat chicken or you can use pork or white meat ground turkey
- 1 cup tomato sauce
- 6 slices mozzarella cheese each cut into 4 equal pieces
Instructions
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
- In a large bowl, place the eggs, onion, garlic powder, basil, oregano, parsley, salt and pepper, and beat until well-combined.
- Add the bread crumbs, grated cheese and ground chicken, and mix gently to combine.
- Ground chicken is very soft, so mix carefully with a light touch.
- With a medium ice cream scoop or just wet hands, scoop the mixture into 24 pieces, each about the size of a golf ball.
- Roll each portion gently into a ball and place about 1 inch apart on the prepared baking sheet. (See Recipe Notes)
- Place the baking sheet in the center of the preheated oven and bake for 25 minutes, or until cooked all the way through.
- Remove the meatballs from the oven.
- Top each with about 1 tablespoon of tomato sauce, and one quarter of a slice of mozzarella cheese.
- Return to the oven and bake for 5 minutes more or until the cheese is melted and the sauce is bubbling.
- Serve immediately.
Notes
Chicken Parm Meatballs
Ingredients
- 2 (100 g (weighed out of shell)) eggs
- 1 small yellow onion peeled and grated
- ½ teaspoon garlic powder
- 1 teaspoon dried basil or 2 teaspoons fresh
- 2 teaspoons dried oregano or 4 teaspoons fresh
- 2 teaspoons chopped fresh flat-leaf parsley or 1 teaspoon dried
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup (90 g) gluten free bread crumbs panko-style
- 4 ounces Asiago cheese grated (or try Gruyère)
- 2 pounds ground white meat chicken or you can use pork or white meat ground turkey
- 1 cup tomato sauce
- 6 slices mozzarella cheese each cut into 4 equal pieces
Instructions
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
- In a large bowl, place the eggs, onion, garlic powder, basil, oregano, parsley, salt and pepper, and beat until well-combined.
- Add the bread crumbs, grated cheese and ground chicken, and mix gently to combine.
- Ground chicken is very soft, so mix carefully with a light touch.
- With a medium ice cream scoop or just wet hands, scoop the mixture into 24 pieces, each about the size of a golf ball.
- Roll each portion gently into a ball and place about 1 inch apart on the prepared baking sheet. (See Recipe Notes)
- Place the baking sheet in the center of the preheated oven and bake for 25 minutes, or until cooked all the way through.
- Remove the meatballs from the oven.
- Top each with about 1 tablespoon of tomato sauce, and one quarter of a slice of mozzarella cheese.
- Return to the oven and bake for 5 minutes more or until the cheese is melted and the sauce is bubbling.
- Serve immediately.
Notes
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Mare Masterson says
Oh, my mouth is watering for this one!