Low Carb Spinach Chicken Meatballs (Printable)
Juicy 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
# Directions:
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 diced onion and minced garlic, sauté for 2 minutes until softened. Stir in the chopped spinach and cook for an additional 2 to 3 minutes until wilted. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, add ground chicken, large egg, grated Parmesan, almond flour, dried oregano, paprika, salt, and black pepper. Add the cooled spinach mixture and mix thoroughly until evenly combined.
04 - With slightly dampened hands, form the mixture into 16 evenly sized small meatballs. Arrange them spaced apart on the prepared baking sheet.
05 - Brush or drizzle the remaining 1 tablespoon olive oil over the tops of the meatballs.
06 - Bake the meatballs for 18 to 20 minutes, or until golden and cooked through with an internal temperature of 165°F.
07 - Allow meatballs to rest for 3 minutes after baking before serving.
# Expert Tips:
01 -
- Nobody will ever guess how healthy these are, they come out so juicy and flavorful each time!
- Mixing spinach right into the chicken is a total game-changer for sneaking in veggies and keeping things moist.
02 -
- I once chopped the spinach too coarsely and ended up with stringy bits—now I go extra fine for perfect texture.
- Waiting for the spinach mix to cool before adding it to the chicken keeps the meatballs super tender every single time.
03 -
- Mix gently with your hands—overworking the meat will make the meatballs tough.
- A splash of lemon juice after baking wakes up all the flavors, especially if they’re leftovers.