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
Print This Pin This
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 628kcal
Author Liren Baker

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

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
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante