Low Carb Spinach Chicken Meatballs (Print Version)
Baked chicken and spinach meatballs with Parmesan and almond flour; low-carb, gluten-free, ready in 35 minutes.
# What You 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 tbsp almond flour
08 - 1 tsp dried oregano
09 - 1/2 tsp paprika
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ To Cook
12 - 2 tbsp olive oil
# How to Prepare:
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 an additional 2-3 minutes until wilted. Allow mixture to cool.
03 - In a large mixing bowl, combine ground chicken, egg, Parmesan, almond flour, dried oregano, paprika, salt, and black pepper. Incorporate the cooled spinach mixture and mix thoroughly until uniform.
04 - With damp hands, shape mixture into 16 evenly sized meatballs. Arrange on the prepared baking sheet.
05 - Brush or drizzle the remaining olive oil over the formed meatballs.
06 - Transfer to oven and bake for 18-20 minutes, or until golden and fully cooked with an internal temperature of 165°F.
07 - Allow meatballs to rest for 3 minutes before serving.
# Expert Advice:
01 -
- These meatballs are secretly packed with greens, making healthy eating feel effortless.
- Every batch turns out juicy and tender (no sad, dry chicken here).
02 -
- If you rush mixing right after sautéing, the heat scrambles the egg and the meatballs won’t hold—let the veggies cool first.
- Switching to turkey works fine, just add an extra teaspoon of olive oil to prevent dryness.
03 -
- Line your hands with a little olive oil before rolling for perfectly shaped, non-sticky meatballs.
- Let the baked meatballs rest a few minutes before serving to lock in juices—you’ll taste the difference.