Low Carb Spinach Chicken Meatballs (Printable Version)
Juicy spinach-studded chicken meatballs with Parmesan and almond flour — low-carb, gluten-free, ready in 35 minutes.
# Ingredient List:
→ 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 - 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:
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 and sauté for 2 minutes until softened. Add chopped spinach and cook an additional 2–3 minutes until wilted. Remove from heat and let cool.
03 - In a large mixing bowl, add ground chicken, egg, grated Parmesan, almond flour, dried oregano, paprika, salt, and black pepper. Fold in the cooled spinach mixture, mixing until thoroughly combined.
04 - With dampened hands, shape the mixture into 16 small meatballs and arrange evenly on the prepared baking sheet.
05 - Brush or drizzle the remaining olive oil over the meatballs.
06 - Bake for 18–20 minutes, or until the meatballs are golden and fully cooked through and the internal temperature reaches 165°F.
07 - Allow meatballs to rest for 3 minutes before serving.
# Expert Tips:
01 -
- No one would guess these juicy bites are low carb (I sometimes keep that to myself at the dinner table)
- They’re perfect for quick weeknight dinners or prepping lunches ahead—plus, they reheat like a dream
02 -
- Once I rushed and skipped cooling the veggies, and my meatballs ended up a bit mushy—patience matters!
- Switching to parchment paper is a game changer—nothing stuck and cleanup was hilariously quick
03 -
- Chop spinach very finely, or picky eaters will spot it—it melts right in if you do
- A tiny sprinkle of extra Parmesan on top before baking gives a crazy good crust