recipe Chicken Meatballs in Marinara
Servings: 4 | Prep Time: 10 mins | Cook Time: 20 mins
These tender, protein-packed meatballs are a delicious way to enjoy cleaner, chemical-free eating using locally sourced ingredients from Kakadoodle. Whether you bake them or air fry them, they’re perfect served over zucchini noodles, in lettuce wraps, or simply alongside your favorite veggies. Bonus: They’re kid-friendly and great for meal prep!
🛒 Ingredients
- 1 lb local ground chicken
- 1/3 cup almond flour (or ground oat flour)
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- [1/4 cup finely grated Parmesan (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1 tbsp olive oil (for pan or baking)
- 24 oz marinara sauce
- Optional: Fresh mozzarella balls to melt at the end!
👩🍳 Instructions
- Preheat oven to 400°F or air fryer to 375°F.
- In a bowl, combine all ingredients except olive oil. Mix gently—avoid overmixing to keep meatballs tender.
- Form into 1-inch meatballs (makes about 16–18 balls).
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Cooking Options:
- Bake: Place on parchment-lined baking sheet, brush lightly with olive oil, and bake for 18–20 minutes.
- Air Fry: Spray with oil and cook for 10–12 minutes, turning halfway.
- Simmer in your favorite marinara for 10–30 minutes (optional), or serve immediately.
- Serve with marinara over zucchini noodles, in lettuce wraps, or however you love it!
🧠 Nutrition (per serving: ~4-5 meatballs)
- Calories: 220
- Protein: 23g
- Carbohydrates: 3g
- Fiber: 1g
- Sugars: <1g
- Fat: 13g
- Saturated Fat: 3g
- Cholesterol: 105mg
- Sodium: ~350mg (varies with salt and cheese)
💡 Notes & Tips
- Omit Parmesan to reduce fat by ~1g and sodium by ~50mg.
- Swapping almond flour with oat flour may slightly increase carbs.
- For a refreshing twist, serve with tzatziki in lettuce wraps!
Thanks to our wonderful customer and dietitian nutritionist Erin Utz, RDN for this wholesome recipe! Follow her for more tips at @ErinUtz_RD.
