Baked Keto Chicken Meatballs
These keto-friendly chicken meatballs are crafted with just a handful of low-carb ingredients and a simple baking process. A crowd-pleasing protein option that’s easy to prepare, freezer-friendly, and perfect for pairing with your favorite sauces and sides.
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
Expert Tips
For a gluten-free, zero-carb option, pork rind panko is ideal. Alternatives such as regular or gluten-free panko, almond flour, or traditional breadcrumbs can be substituted in equal amounts.
Serving Suggestions
These meatballs pair excellently with sugar-free marinara, creamy dips, or low-carb vegetable sides for a satisfying meal.
Storage
Store leftovers in a sealed container in the refrigerator for up to 5 days or freeze for up to 6 months.
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.
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.