Low Carb Spinach Chicken Meatballs (Printable)
Baked chicken meatballs with spinach and Parmesan, low-carb and gluten-free, ready in 35 minutes.
# 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 - 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 ground 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. Sauté onion and garlic for 2 minutes until softened. Add chopped spinach and cook for 2 to 3 minutes until wilted. Set mixture aside to cool.
03 - In a large mixing bowl, combine ground chicken, egg, Parmesan cheese, almond flour, oregano, paprika, salt, and black pepper. Incorporate cooled spinach mixture and mix until evenly combined.
04 - With dampened hands, form mixture into 16 equal meatballs and arrange on prepared baking sheet.
05 - Brush or drizzle the meatballs with the remaining tablespoon of olive oil.
06 - Bake for 18 to 20 minutes until meatballs are golden brown and cooked through, reaching an internal temperature of 165°F.
07 - Let meatballs rest for 3 minutes before serving.
# Expert Advice:
01 -
- This recipe is my go-to for an easy weeknight dinner that feels secretly wholesome and full of flavor.
- It comes together so quickly, you'll hardly believe you're eating something low carb and nourishing.
02 -
- Once I tried to mix the spinach in while still hot and ended up with a sticky, hard-to-handle mixture—cooling it first is a must.
- Switching from dry Parmesan to freshly grated really made the flavor pop and improved the texture every time.
03 -
- Mince the spinach extra fine so every bite is tender, not stringy.
- The real trick is not overbaking—pull them out as soon as they hit 165°F for juicy results.