Low Carb Spinach Chicken Meatballs (Printable)
Baked chicken meatballs with spinach and Parmesan - low-carb, gluten-free, ready in 35 minutes.
# What You'll 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 Prepare:
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 the onion and garlic; sauté for 2 minutes until softened. Stir in the chopped spinach and cook for 2 to 3 minutes until wilted. Remove from heat and allow to cool.
03 - In a large mixing bowl, combine ground chicken, egg, Parmesan, almond flour, oregano, paprika, salt, and black pepper. Fold in the cooled spinach mixture and mix until homogeneous.
04 - With damp hands, form the blended mixture into 16 equal-sized meatballs and arrange evenly on the prepared baking sheet.
05 - Brush or drizzle the remaining 1 tablespoon olive oil over the surface of the meatballs.
06 - Transfer the baking sheet to the oven and bake for 18 to 20 minutes, or until the meatballs are golden and reach an internal temperature of 165°F.
07 - Allow the meatballs to rest for 3 minutes before serving.
# Expert Advice:
01 -
- These meatballs are so incredibly juicy youll never guess theyre low carb.
- The recipe is quick enough for weeknights but never skimps on flavor or satisfaction.
02 -
- Trying to rush and mix the spinach into the meat while it was still warm once made the meatballs too soft to handle—let it cool a bit.
- Parchment paper is your friend; skipping it the first time had me soaking the pan for ages after dinner.
03 -
- Chop the spinach finely—youll get better texture and bites packed with green.
- Dont skimp on seasoning; ground chicken loves bold flavors and extra salt brings out its best.