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These creamy parmesan chicken meatballs are a quick weeknight meal that the entire family will enjoy. They’re also a great keto-friendly option!
Ingredients
Scale
For Meatballs
- 2lbs ground chicken
- 1.5 cup parsley, chopped
- 1.5 cup parmesan cheese
- 2 eggs
- 3–4 garlics cloves, finely chopped
- 1 tsp onion powder
- 1.5 cup binder (see note 1)
- 1.5 tsp salt
- 1 tsp pepper
For Sauce
- 3 Tbsp butter
- 5–6 garlic cloves, chopped
- 16oz mushrooms, sliced
- 2 cups chicken stock
- 2 Tbsp Worcestershire sauce
- 8oz cream cheese
- 1.5 cup parmesan cheese
- 1/2 cup parsley, chopped
Instructions
The Stovetop Method
- Mix together all of the meatball ingredients. Roll the mixture into balls and place them on a baking sheet lined with parchment paper. (See also note 2)
- Preheat oven to 400 degrees Fahrenheit.
- Bake the meatballs for 17-18 minutes, or until the internal temperature reaches 165°F. Broil them for a few minutes at the end to get some color.
- While the white meatballs bake, melt the butter in a skillet or pan and sauté the mushrooms until soft. Sauté for a few minutes after adding the garlic.
- Cook for a minute after adding the chicken stock and Worcestershire sauce. Whisk in the cubed cream cheese until it is completely dissolved in the sauce. You can break them up with two spoons and then whisk them together. Stir in the parmesan cheese until the sauce is smooth. Cook, stirring constantly, until the sauce thickens. (See also note 3).
Notes
Binders such as breadcrumbs or milk-soaked bread slices can be used. Use almond meal or ground pork rinds for low carb options.
If you have time, place the meatballs in the refrigerator for 30 minutes before baking to allow them to set properly.
You can always add a little more chicken stock if the sauce becomes too thick. If it’s too thin, simmer it for a little longer.
Nutrition
- Serving Size: 8 servings
- Calories: 575kcal
- Sugar: 4g
- Sodium: 1476mg
- Fat: 39g
- Saturated Fat: 18g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 242mg
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