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Keto Ranch Chicken Meatballs - Juicy, Flavor-Packed, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground chicken (1.5 pounds; ideally a mix with some dark meat for juiciness)
  • Egg (1 large)
  • Almond flour (1/3 cup; super-fine works best)
  • Grated Parmesan (1/4 cup; adds richness and helps bind)
  • Ranch seasoning (2 tablespoons; homemade or a clean-label mix)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Fresh parsley (2 tablespoons, finely chopped; optional but brightens flavor)
  • Salt and black pepper (to taste; start with 1/2 teaspoon salt, 1/4 teaspoon pepper)
  • Olive oil or avocado oil (1–2 tablespoons for searing or greasing)
  • Optional for serving: sugar-free ranch or garlic aioli, celery sticks, sliced cucumbers, zucchini noodles

Method
 

  1. Preheat the oven. Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
  2. Mix the dry ingredients. In a large bowl, whisk together the almond flour, Parmesan, ranch seasoning, garlic powder, onion powder, salt, and pepper. This helps everything distribute evenly.
  3. Add the wet ingredients. Stir in the egg and chopped parsley. Mix until it forms a cohesive paste.
  4. Fold in the chicken. Add the ground chicken and gently mix with a fork or your hands until just combined. Do not overwork the mixture or the meatballs can turn dense.
  5. Form the meatballs. Scoop about 1.5 tablespoons per meatball (a small cookie scoop helps) and roll lightly with damp hands. You should get 18–22 meatballs.
  6. Choose your cooking method. Oven-baked: Arrange on the prepared baking sheet. Brush or mist lightly with oil. Bake 14–18 minutes, or until the centers reach 165°F (74°C). For extra browning, broil the last 1–2 minutes.
  7. Pan-seared then finished: Heat 1 tablespoon oil in a large skillet over medium heat. Sear meatballs 2–3 minutes per side until golden, then transfer to a 350°F (175°C) oven for 6–8 minutes to finish.
  8. Air fryer: Preheat to 380°F (193°C). Air fry in a single layer 10–12 minutes, shaking halfway, until cooked through.
  9. Rest briefly. Let the meatballs sit 3–5 minutes before serving so the juices redistribute.
  10. Serve. Pair with a side of sugar-free ranch or a quick lemon-garlic mayo. They’re great with roasted veggies, zucchini noodles, or a crisp salad.