High-Protein Chicken Parm Meatballs
Juicy chicken meatballs loaded with Parmesan and herbs — low-carb, sugar-free, and ready in 30 minutes
These high-protein chicken parm meatballs are tender, cheesy, and full of Italian flavor. Ground chicken is mixed with Parmesan, herbs, and a little mozzarella, then baked until golden. Every serving delivers 32 g of protein and only 2 g net carbs.
Low-carb, sugar-free, and perfect for a quick weeknight dinner or meal prep.
Bake: 20 min
Why you’ll love these meatballs
- 32g protein per serving — a complete high-protein meal
- Only 2g net carbs and fully sugar-free
- Packed with Parmesan and Italian herbs
- Ready in about 30 minutes
- No breadcrumbs needed
- Great for meal prep or quick dinners
Health notes
- High protein: Ground chicken and Parmesan deliver the protein.
- Low carb: No breadcrumbs — cheese and egg keep them tender.
- Sugar-free: No added sugar in the mix or toppings.
- Fast: Mix, roll, and bake.
Key element — don’t overmix
Mix the chicken just until combined. Overmixing makes the meatballs dense instead of tender and juicy.
A-High Protein
High-Protein Chicken Parm Meatballs
- Prep10 min
- Total10 min
- Servings4 servings
- Calories280 kcal
Ingredients
Instructions
- Preheat and mix. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment. In a bowl, gently mix ground chicken, Parmesan, mozzarella, egg, garlic, parsley, Italian seasoning, salt, and pepper until just combined.
- Form the meatballs. Scoop and roll into 12–16 meatballs (about 1½ inches). Place on the prepared baking sheet.
- Bake. Bake 18–22 minutes until cooked through and lightly golden on top. Internal temperature should reach 165°F (74°C).
- Finish and serve. Optional: sprinkle with extra Parmesan in the last 2–3 minutes. Serve hot with sugar-free marinara if desired.
Notes & Tips
- Mix the ingredients gently so the meatballs stay tender.
- If the mixture feels too wet, add a spoonful of almond flour.
- Wet your hands lightly when rolling to prevent sticking.
- These reheat well — store in an airtight container for up to 4 days.
- For extra browning, broil the last 1–2 minutes.
Variations & serving ideas
- Turkey: Use ground turkey instead of chicken.
- Air fryer: Cook at 375°F (190°C) for 12–15 minutes.
- Cheese-stuffed: Place a small cube of mozzarella in the center of each meatball.
- Spicy: Add red pepper flakes or a pinch of cayenne.
- Classic chicken parm style: Serve over zucchini noodles or spaghetti squash with sugar-free marinara and extra mozzarella.
- Air-fryer version: Cook at 375°F (190°C) for 12–15 minutes, shaking halfway.
- Spinach Parmesan: Add a handful of finely chopped spinach to the mixture.
- Buffalo chicken: Add a spoonful of hot sauce to the mix and serve with a low-carb ranch dip.
Storage
- Refrigerator: Up to 4 days (Store covered)
- Freezer: Up to 2 months (Freeze cooked meatballs; thaw and reheat)
- Reheat: Oven or air fryer (Keeps them from getting soggy)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 15 g |
| Sodium | 520 mg |
| Total carbohydrate | 2 g |
| Fibre | 0 g |
| Protein | 32 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these meatballs keto-friendly?
Yes. At only 2g net carbs per serving they fit easily into most keto and low-carb plans.
Why are my meatballs dense?
The mixture was overworked. Mix just until the ingredients come together.
Can I use ground turkey?
Yes. Ground turkey works the same way and stays tender with the Parmesan and egg.
Can I make them ahead?
Yes. Form the meatballs and refrigerate up to a day, or freeze raw. Bake from frozen, adding a few extra minutes.
Do I need breadcrumbs?
No. The Parmesan, mozzarella, and egg keep the meatballs together and tender without any breadcrumbs.
How do I get a deeper golden top?
Broil for the last 1–2 minutes, watching closely so they don’t burn.
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