Low-Carb Chicken Pesto Meatballs (Keto Friendly)
Easy, baked Chicken Pesto Meatballs made with simple low-carb ingredients. They’re juicy, flavourful, and packed with herby pesto goodness.
Ingredients
- 1 lb ground chicken
- ¼ cup almond flour
- ¼ cup grated parmesan
- ¼ cup pesto
- 1 egg
- ¼ teaspoon salt
- 1 cup sliced or grated mozzarella, optional
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine all the ingredients (except the mozzarella) and mix until well combined.
- Divide the mixture into equal portions and shape each portion into a round meatball. Arrange the meatballs in an oven-safe baking dish.
- Bake for 20-25 minutes, until the internal temperature reads 165°F.
- If using, top with mozzarella. Broil for 2-3 minutes, until golden.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Defrost frozen meatballs in the fridge overnight, or reheat straight from frozen! Reheat in the oven at 350°F until the internal temperature reaches 165°F (about 15-20 minutes for thawed or 25-35 for frozen).
Nutritional Info: Per serving 415 Calories, 35g Protein, 30g Fat, 2g Net Carbs (based on 4 servings with mozzarella).