Low Carb Spinach Chicken Meatballs (Printable View)
Baked low-carb chicken meatballs with spinach, Parmesan, and almond flour—hearty, gluten-free main 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 the oven to 400°F and line a baking sheet with parchment paper.
02 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onion and minced garlic; sauté for 2 minutes until softened. Incorporate chopped spinach and cook for an additional 2 to 3 minutes until 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, mixing until fully combined.
04 - With damp hands, shape the mixture into 16 small meatballs. Arrange meatballs evenly on the prepared baking sheet.
05 - Brush or drizzle the remaining 1 tablespoon of olive oil over the tops of the meatballs.
06 - Transfer to the oven and bake for 18 to 20 minutes or until golden brown and an internal temperature of 165°F is reached.
07 - Remove from oven and allow meatballs to rest for 3 minutes before serving.
# Expert Advice:
01 -
- The meatballs stay so incredibly moist, you won&apost believe they don&apost have breadcrumbs.
- They&apose delicious both hot and cold, so you can snack on leftovers straight from the fridge.
02 -
- If the spinach is added too hot, your meatballs will break apart—let it cool first.
- Switching to ground turkey works, but keep an eye on the baking time so they don&apost dry out.
03 -
- Grate your own Parmesan from a block; it melts better and tastes fresher.
- Finely chop the spinach and onion so the meatballs hold together nicely and every bite is even.