Juicy, golden, and unbelievably simple, this keto chicken meatballs recipe (zero carbs!) is about to become your new low-carb staple for effortless dinners or high-protein meal prep.
These meatballs are packed with flavor thanks to parmesan, pork rind panko, and a touch of garlic and onion—no breadcrumbs, no carbs, no problem.
Hero Ingredients in These Keto Chicken Meatballs
- Ground chicken (or turkey) – The lean, protein-packed base that keeps things tender yet filling.
- Grated parmesan – Adds richness and umami depth without adding carbs.
- Pork rind panko – A genius low-carb breadcrumb substitute that also crisps beautifully.
- Egg – The all-important binder that holds everything together seamlessly.
- Garlic & onion powder – Adds that classic savory meatball flavor with zero fuss.
- Kosher salt – Balances and enhances every other flavor in the mix.
How to Make Keto Chicken Meatballs (Zero Carbs!) in a Snap
Start by preheating the oven and lining a baking sheet with parchment paper and a quick avocado oil spray.
In a large bowl, combine the ground meat, parmesan, pork rind crumbs, egg, and seasonings. Mix thoroughly until everything’s evenly combined.
Scoop and roll your meatballs using a medium cookie scoop or tablespoon. Arrange them on the baking sheet and spray the tops for extra browning.
Bake until golden and cooked through—about 30 minutes. Cool briefly before serving!
Secrets to Success & Delicious Variations
These meatballs come together fast, but a few tweaks can make them even better. If you want an even richer taste, try swapping half of the parmesan for shredded sharp cheddar.
Ground turkey works just as well as chicken, though you’ll get slightly more moisture. For a spicier bite, add red pepper flakes or a pinch of cayenne.
If you’re meal-prepping, make a double batch and freeze them raw—baking them fresh from the freezer gives the best texture and flavor.
Storing, Freezing, & Reheating Your Meatballs Like a Pro
To keep leftovers fresh, refrigerate them in an airtight container for up to five days. They’re perfect for quick lunches or easy dinners reheated in the microwave or air fryer.
Prefer to freeze? You’ve got two easy options: freeze them raw on a tray before transferring to a bag, or freeze them fully cooked once cooled.
For best results, reheat directly from frozen in a hot oven until sizzling—just like freshly baked meatballs.
Baked Keto Chicken Meatballs
Ingredients
- 1 pound ground chicken or turkey
- 1/2 cup pork rind panko
- 1 egg
- 1/2 teaspoon kosher salt
- Avocado oil spray
- 1/2 cup grated parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 425ºF. Prepare a rimmed baking sheet by lining it with parchment paper and coating it with a light layer of avocado oil spray.
- In a large bowl, thoroughly blend the ground meat, grated parmesan, pork rind panko, egg, salt, garlic powder, and onion powder. A potato masher can be useful for evenly incorporating the ingredients.
- Using a medium cookie scoop or measuring approximately 1.5 tablespoons per portion, form the mixture into balls by rolling them between your palms, then place them evenly spaced on the baking sheet.
- Lightly coat the formed meatballs with avocado oil spray to encourage browning and crisping during baking.
- Bake in the preheated oven for 30 minutes, until the meatballs are fully cooked and golden.
- Allow the meatballs to cool for a few minutes prior to serving.
Notes
To freeze raw, arrange shaped meatballs on a tray, spray with oil, and freeze until solid. Then transfer to a storage bag. Bake directly from frozen at 425ºF for 30–35 minutes.
To freeze after baking, cool completely before storing. Reheat from frozen at 425ºF for 10–15 minutes.
