Low Carb Spinach Chicken Meatballs (Printable)
Tender chicken meatballs with spinach, Parmesan, and almond flour—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 ground black pepper
→ To Cook
12 - 2 tablespoons olive oil
# Steps:
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 soft. Add chopped spinach and cook 2-3 minutes until wilted. Transfer to a plate to cool.
03 - In a large mixing bowl, blend ground chicken, egg, grated Parmesan, almond flour, dried oregano, paprika, salt, and black pepper. Incorporate cooled spinach mixture and mix thoroughly.
04 - With damp hands, form the mixture into 16 evenly sized meatballs and arrange them on the prepared baking sheet.
05 - Brush or drizzle the remaining tablespoon of olive oil over the meatballs.
06 - Bake in the oven for 18–20 minutes, or until meatballs are golden and reach an internal temperature of 165°F.
07 - Allow meatballs to rest for 3 minutes before serving.
# Expert Advice:
01 -
- An easy trick: sautéing the spinach with onion and garlic keeps these meatballs moist and flavorful every time.
- The almond flour and Parmesan not only bind everything, they add a savory richness that’s become a little addiction in my house.
02 -
- If you add the hot spinach-onion mixture straight into the chicken before cooling, the egg can start to scramble—always give it a few minutes to cool off.
- Switching to freshly grated Parmesan was a game changer—not just for flavor, but for melting texture too.
03 -
- Baking instead of frying keeps things lighter and avoids any splatter mess—plus you can bake a double batch with zero fuss.
- Those last three minutes of resting after baking are not optional—they’re the trick to keeping every meatball juicy.