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Baked Keto Chicken Meatballs

Baked Keto Chicken Meatballs: Juicy, Flavor-Packed Bliss

Baked Keto Chicken Meatballs are a delicious low-carb dinner option that packs a flavorful punch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Keto
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Chicken Fresh ground chicken is essential for flavor and moisture.
  • 4 ounces Cream Cheese Adds delightful creaminess.
  • 2 cloves Garlic (minced) Fresh minced garlic amps up the flavor.
  • 1 tablespoon Sauce (e.g., hot sauce or Worcestershire) Adjust based on your spice preference.
  • 1 small Onion (chopped) Sweetness and aroma from fresh onions.
  • 1/2 cup Breadcrumbs Keep the meatballs together; swap in almond flour for low-carb.
  • 2 tablespoons Green Onions (chopped) Add freshness; omit if preferred.
  • 1 teaspoon Salt Elevates the flavor.

Equipment

  • Baking Pan
  • mixing bowl
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Combine the ground chicken with softened cream cheese in a large mixing bowl.
  3. Incorporate minced garlic, sauce, chopped onion, breadcrumbs (or almond flour), green onions, and salt, then mix gently.
  4. Lightly oil a 9x13 inch baking pan to prevent sticking.
  5. Form the meat mixture into even-sized balls, about 1 to 1.5 inches in diameter, aiming for 12-15 meatballs.
  6. Bake for 30 minutes or until golden brown and cooked through, with an internal temperature of 165°F (74°C).
  7. Allow to cool for a few minutes before serving warm with a dipping sauce or over zucchini noodles.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 4gProtein: 20gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These meatballs are meal prep-friendly; store in an airtight container and enjoy throughout the week.

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