Low Carb Spinach Chicken Meatballs (Printable View)
Juicy baked 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 black pepper
→ To Cook
12 - 2 tablespoons olive oil
# Cooking Steps:
01 - Preheat oven to 400°F (200°C) 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 an additional 2–3 minutes until wilted. Set aside to cool.
03 - In a large mixing bowl, combine ground chicken, egg, grated Parmesan, almond flour, dried oregano, paprika, salt, and black pepper. Stir in the cooled spinach mixture until ingredients are fully integrated.
04 - With damp hands, form the mixture into 16 evenly-sized small meatballs and arrange on the prepared baking sheet.
05 - Brush or drizzle the meatballs with the remaining 1 tablespoon olive oil.
06 - Bake in preheated oven for 18–20 minutes, or until meatballs are golden and reach an internal temperature of 165°F (75°C).
07 - Allow meatballs to rest for 3 minutes before serving.
# Expert Tips:
01 -
- These meatballs are outrageously juicy even though they're low in carbs and gluten-free.
- The simple prep means you can pull this off on a weekday and still impress anyone at your table.
02 -
- Once, I tried mixing everything while the spinach was still hot—big mistake, since the cheese melted and everything got sticky.
- Letting the mixture rest briefly before shaping actually makes it easier to roll without sticking to your hands.
03 -
- If you prep the mixture in advance, chilling it for 20 minutes makes shaping almost mess-free.
- Brushing the meatballs with a little extra olive oil just before baking gives unbeatable color and juiciness.