Low Carb Spinach Chicken Meatballs (Printable Version)
Baked chicken meatballs with spinach and Parmesan—low‑carb, 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 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, sauté for 2 minutes until softened. Stir in chopped spinach and cook an additional 2-3 minutes until fully wilted. Allow mixture to cool.
03 - In a large mixing bowl, combine ground chicken, egg, grated Parmesan, almond flour, dried oregano, paprika, salt, and black pepper. Fold in the cooled spinach mixture and mix until thoroughly combined.
04 - With damp hands, shape the prepared mixture into 16 equal meatballs and arrange evenly on the lined baking sheet.
05 - Lightly brush or drizzle the meatballs with the remaining tablespoon of olive oil.
06 - Transfer baking sheet to the preheated oven and bake for 18 to 20 minutes or until meatballs are golden brown and internal temperature reaches 165°F.
07 - Remove from oven and let meatballs rest 3 minutes before serving.
# Expert Advice:
01 -
- No one guesses these meatballs are low carb theyre so juicy and packed with flavor.
- I love how the spinach melts into each bite which makes weeknight dinners somehow feel thoughtful and homemade.
02 -
- If you skip cooking the onion and spinach first the meatballs end up watery and lose their punch.
- Brushing with olive oil before baking was my game changer it makes a real difference in color and flavor.
03 -
- Line your baking sheet with parchment even if it feels like an extra step your clean up will be a breeze.
- Doubling the batch means youve got lunch ready for tomorrow and the meatballs hold up great in the fridge.