Chicken Parmesan Meatballs

Chicken Parmesan Meatballs takes your classic comfort food favorite, gives it a wholesome, low-carb update and is just one of many delicious recipes from the “Atkins: Eat Right, Not Less” guidebook for living a low-carb and low-sugar lifestyle.
Chicken Parmesan Meatballs with melted cheese in a cast iron skillet
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Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 628kcal
Author Liren Baker


For the Atkins Flour Mix:

  • 1/4 cup wheat bran
  • 1 1/8 cups whole grain soy flour
  • 2/3 cup vanilla whey protein powder
  • 1/4 cup golden flaxseed meal
  • 2/3 cup vital wheat gluten flour

For the Chicken Parmesan Meatballs:

  • 3 skinless boneless chicken breasts (18 oz total), cubed (see notes below)
  • 1/2 cup Atkins Flour Mix
  • 1/2 cup full-fat cream cheese room temperature
  • 1 large egg
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • olive oil spray
  • 1 cup low-sugar marinara sauce from a jar
  • 1/2 cup unsalted chicken broth
  • 1 oz mozzarella cheese sliced
  • 1/4 cup grated Parmesan cheese


For the Atkins Flour Mix:

  • Combine all the ingredients and mix thoroughly. Use immediately or store in an airtight container in the refrigerator for up to 1 month.

For the Chicken Parmesan Meatballs:

  • Place the chicken in the food processor, pulsing to chop until ground.
  • Combine the chicken, Atkins Flour Mix, cream cheese, egg, garlic, oregano and salt in a large bowl. Mix well with your hand until well incorporated. Roll into 2-inch balls. You should have about a dozen meatballs.
  • Coat a large skillet with olive oil spray, and place over medium heat. Add the meatballs and cook 5-6 minutes, turning occasionally, until they are browned on all sides. Reduce the heat to low, and add the marinara sauce and broth. Cover and cook 4 to 5 minutes more, until the meatballs are cooked through.
  • Top with the sliced mozzarella and Parmesan cheeses. Cover and cook for another minute or so to melt the cheese.
  • Serve immediately.


Since the size of chicken breast can vary greatly, take the time to weigh the chicken and go by the total weight versus quantity.
Recipe courtesy the “Atkins: Eat Right, Not Less” guidebook for living a low-carb and low-sugar lifestyle.


Calories: 628kcal | Carbohydrates: 28g | Protein: 61g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 167mg | Sodium: 1012mg | Potassium: 1622mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1300IU | Vitamin C: 10mg | Calcium: 373mg | Iron: 7.4mg
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