Keto Chicken Meatballs Recipe (Zero Carbs!)
Easy keto chicken meatballs made with 4 ingredients + spices, a large mixing bowl, and a baking sheet! Easy to make, easy to freeze, and delicious to eat. Serve with any sauce and side, and watch even the kids gobble these up!
Servings: 7 people
Calories: 127
Equipment
Ingredients
- 1 pound ground chicken or turkey
- 1/2 cup grated parmesan
- 1/2 cup pork rind panko
- 1 egg
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- avocado oil spray
Instructions
- Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper, then spray with avocado oil spray.avocado oil spray
- Make the meatballs by combining all the ingredients together in a large bowl, mixing to combine. I like to use a potato masher to break up the meat and mix it.1 pound ground chicken or turkey, 1/2 cup grated parmesan, 1/2 cup pork rind panko, 1 egg, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Form the meatballs by scooping out with a medium cookie scoop (or measure 1.5 tablespoons), then roll them into a ball in your hands and place on the rimmed baking sheet. Makes about 20 meatballs. When done rolling, spray the meatballs with avocado oil spray to help them crisp and brown up in the oven.
- Bake the meatballs for 30 minutes.
- Cool the meatballs for a few minutes, then enjoy!
- Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Video
Notes
Expert Tips
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- Pork Rind Panko: To keep these low-carb and gluten-free, I love using pork rind panko. You could also use regular or gluten-free bread crumbs, almond flour, or regular or gluten-free panko bread crumbs. Same 1/2 cup measurement for all substitutions.
Serving Tips
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- Serve these meatballs with your favorite pasta sauce or dipping sauce and low-carb sides for a delicious, nutritious, and filling meal!
Storage Tips
Leftovers: Store leftover meatballs in an airtight container refrigerated for at least 5 days or frozen for at least 6 months. Freezing from Raw (my preferred method): Form the meatballs, line them on a baking sheet, spray them with avocado oil spray, and then freeze uncovered on that baking sheet. Once fully frozen, transfer the frozen meatballs to a freezer container or ziploc bag. To reheat, bake from frozen at 425ºF for 30-35 minutes. Freezing from Cooked: After the meatballs have baked and cooled completely, transfer them to a freezer container or ziploc bag. To reheat, bake from frozen at 425ºF for 10-15 minutes until warm.Nutrition
Serving: 3meatballs | Calories: 127 | Total Carbs: 0g | Protein: 26.7g | Fat: 2.2g | Fiber: 0g | Net Carbs: 0g