Low Carb Spinach Chicken Meatballs (Printer-friendly)
Juicy baked chicken meatballs with spinach, Parmesan and almond flour — low-carb, gluten-free, 35 minutes, 4 servings.
# What You'll Need:
→ Chicken & Vegetables
01 - 1.1 pounds ground chicken
02 - 5 ounces fresh spinach, finely chopped
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
→ Binders & Seasonings
05 - 1 large egg
06 - 0.25 cup grated Parmesan cheese
07 - 2 tablespoons almond flour
08 - 1 teaspoon dried oregano
09 - 0.5 teaspoon paprika
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
→ To Cook
12 - 2 tablespoons olive oil
# How To Make It:
01 - Preheat 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; sauté for 2 minutes until softened. Stir in chopped spinach and cook for an additional 2 to 3 minutes until wilted. Remove from heat and set aside to cool.
03 - In a large mixing bowl, combine ground chicken, egg, grated Parmesan, almond flour, dried oregano, paprika, salt, and black pepper. Add the cooled spinach mixture and blend until evenly incorporated.
04 - Using damp hands, shape the mixture into 16 evenly sized meatballs and arrange them on the prepared baking sheet.
05 - Brush or drizzle the meatballs with the remaining 1 tablespoon olive oil.
06 - Bake for 18 to 20 minutes, until the meatballs are golden and cooked through, reaching an internal temperature of 165°F.
07 - Allow meatballs to rest for 3 minutes before serving.
# Expert Tips:
01 -
- You can sneak an impressive amount of spinach into dinner without any complaints—promise.
- Theyre juicy and flavorful, yet light enough to keep you feeling balanced all evening.
02 -
- I once skipped cooling the spinach mixture before mixing, and the meatballs fell apart—patience wins here.
- Swapping Parmesan for a hard aged gouda one night was ridiculously good—unexpected swaps are fun.
03 -
- A food-safe thermometer is worth it—no guessing if theyre done.
- Wetting your hands before forming meatballs makes rolling easier and less sticky.