Low Carb Spinach Chicken Meatballs (Printable)
Tender chicken meatballs with spinach, Parmesan and almond flour — low‑carb, gluten‑free and 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
# 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 onion and garlic and sauté for 2 minutes until fragrant and translucent. Add spinach and cook for 2 to 3 minutes until wilted. Remove from heat and set aside to cool.
03 - In a large mixing bowl, add ground chicken, egg, Parmesan cheese, almond flour, oregano, paprika, salt, and black pepper. Add the cooled spinach mixture and mix until all ingredients are thoroughly combined.
04 - With damp hands, portion and roll the mixture into 16 uniform meatballs. Arrange evenly on the prepared baking sheet.
05 - Lightly brush or drizzle the meatballs with the remaining tablespoon olive oil. Bake for 18 to 20 minutes or until golden and the internal temperature reaches 165°F.
06 - Allow meatballs to rest for 3 minutes before serving.
# Expert Advice:
01 -
- No need to fry—these meatballs are baked to juicy perfection with barely any mess.
- The way the spinach and Parmesan turn every bite super flavorful is honestly addictive.
02 -
- If the spinach mixture goes in too hot, the egg may scramble and ruin the texture.
- Making smaller meatballs cooks them evenly and ensures they don&t dry out.
03 -
- Baking instead of frying keeps the kitchen tidy and the texture lighter.
- A tiny sprinkle of extra Parmesan on top before baking gets you that irresistible golden crust.