Low Carb Spinach Chicken Meatballs (Printable)
Tender spinach-studded chicken meatballs, low-carb and gluten-free, baked golden and ready in 35 minutes.
# What You 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 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 onion and garlic; sauté for 2 minutes until softened. Stir in chopped spinach and continue to cook for 2 to 3 minutes until wilted. Remove from heat and allow to cool.
03 - In a large mixing bowl, thoroughly combine ground chicken, egg, Parmesan cheese, almond flour, oregano, paprika, salt, and black pepper. Add the cooled spinach mixture and mix until well blended.
04 - With damp hands, form the mixture into 16 evenly sized meatballs and arrange them on the prepared baking sheet.
05 - Brush or lightly drizzle the meatballs with the remaining olive oil.
06 - Transfer the sheet to the oven and bake for 18 to 20 minutes, or until the meatballs are golden and the internal temperature reaches 165°F.
07 - Allow the meatballs to rest for 3 minutes before serving.
# Expert Hints:
01 -
- These meatballs are secretly loaded with greens, so you get all the flavor without noticing the vegetables.
- The tender texture and herby notes are as satisfying as classic comfort food, just without the heaviness.
02 -
- I once skipped cooling the spinach before mixing and ended up with scrambled egg flecks—let things cool down first.
- Swapping Parmesan for a different cheese totally changed the flavor—stick with Parmesan unless you’re feeling experimental.
03 -
- Using parchment paper is a real time-saver—no more stuck-on bits to scrub.
- Mince the spinach as finely as possible for tender, evenly green meatballs.