Low Carb Spinach Chicken Meatballs (Printer-friendly)
Juicy chicken and spinach meatballs with Parmesan and almond flour; low-carb, gluten-free, ready in 35 minutes.
# What You Need:
→ Chicken & Vegetables
01 - 1.1 lb ground chicken
02 - 5 oz fresh spinach, finely chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
→ Binders & Seasonings
05 - 1 large egg
06 - 1/4 cup grated Parmesan cheese
07 - 2 tablespoons almond flour
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ To Cook
12 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic; cook for 2 minutes until softened. Stir in chopped spinach and sauté for 2–3 minutes until wilted. Set aside to cool.
03 - In a large mixing bowl, combine ground chicken, egg, Parmesan cheese, almond flour, dried oregano, paprika, salt, and black pepper. Add the cooled spinach mixture and mix until thoroughly combined.
04 - With damp hands, form the mixture into 16 small meatballs and arrange them evenly on the prepared baking sheet.
05 - Brush or drizzle the remaining tablespoon of olive oil over the meatballs.
06 - Place the baking sheet in the oven and bake for 18–20 minutes, or until meatballs are golden and fully cooked, reaching an internal temperature of 165°F.
07 - Allow the meatballs to rest for 3 minutes before serving.
# Expert Tips:
01 -
- This recipe keeps things light but satisfying, so you never feel weighed down afterward.
- It became a favorite because the meatballs stay moist and flavorful, even when baked.
02 -
- Once I skipped cooling the spinach and ended up with soggy meatballs & don&t rush that part.
- Mixing the salt in at the end instead of the beginning helped the meatballs hold their shape better.
03 -
- If you want extra crispy sides, give the meatballs a quick pan sear before baking & it makes a huge textural difference.
- The trick to truly juicy meatballs is not to overbake & start checking them around 16 minutes just in case.