Low Carb Spinach Chicken Meatballs (Print Version)
Juicy 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 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 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; cook for 2 minutes until soft. Add chopped spinach and cook an additional 2 to 3 minutes until wilted. Remove from heat and set aside to cool.
03 - In a large mixing bowl, combine ground chicken, egg, Parmesan, almond flour, dried oregano, paprika, salt, and black pepper. Add the cooled spinach mixture and blend until fully incorporated.
04 - With damp hands, form the mixture into 16 small meatballs and arrange them evenly on the prepared baking sheet.
05 - Brush or drizzle the meatballs with the remaining 1 tablespoon olive oil.
06 - Bake in the oven for 18 to 20 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F.
07 - Allow meatballs to rest for 3 minutes before serving.
# Expert Tips:
01 -
- The almond flour keeps the meatballs moist without breadcrumbs, and I promise no one will guess they are low carb.
- Everything comes together in one bowl, which means less cleanup and more time to enjoy your evening.
02 -
- Rushing the spinach sauté means extra moisture, leading to soggy meatballs—I learned this mid-dinner scramble.
- Brushing with oil instead of dumping saves you from grease puddles and uneven browning.
03 -
- Let the spinach-onion mixture cool enough so it won’t cook the egg when combining.
- A slick of olive oil on your palms makes rolling meatballs a breeze.