Low Carb Spinach Chicken Meatballs (Printable)
Juicy chicken meatballs with spinach and Parmesan, baked golden for a quick low‑carb, gluten‑free main.
# 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 black pepper
→ To Cook
12 - 2 tablespoons olive oil
# How to Make It:
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 the diced onion and minced garlic; sauté for 2 minutes until softened. Add the chopped spinach and cook for an additional 2 to 3 minutes, stirring until the spinach is wilted. Transfer mixture to a plate and let cool.
03 - In a large mixing bowl, combine ground chicken, egg, grated Parmesan, almond flour, dried oregano, paprika, salt, and black pepper. Add the cooled spinach mixture to the bowl and mix thoroughly until evenly combined.
04 - With damp hands, form the mixture into 16 evenly sized small meatballs. Arrange them in a single layer on the prepared baking sheet.
05 - Drizzle or brush the meatballs with the remaining tablespoon of olive oil.
06 - Bake in preheated oven for 18 to 20 minutes, or until the meatballs are golden and fully cooked, reaching an internal temperature of 165°F.
07 - Allow meatballs to rest for 3 minutes before serving.
# Expert Tips:
01 -
- No one has to know how easy these little flavor bombs are to make.
- I love that you get a boost of veggies in every juicy bite—guilt-free seconds are basically a necessity.
02 -
- Rushing the onion and garlic can leave unwelcome crunch in your meatballs—sauté until truly soft.
- I discovered that letting the spinach cool before mixing keeps everything from turning gummy.
03 -
- Don’t skip oiling the tops before baking—otherwise, the meatballs can go pale and lack that tempting crisp.
- If your mix seems too wet, add a sprinkle of almond flour until it just holds its shape.