Low Carb Spinach Chicken Meatballs (Printable)
Baked low-carb chicken meatballs with spinach, Parmesan and almond flour—easy, gluten-free weeknight dinner.
# 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
# How To Make It:
01 - Preheat 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. Stir in finely chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and allow to 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 and mix until evenly incorporated.
04 - With damp hands, shape the mixture into 16 small meatballs and arrange them evenly on the prepared baking sheet.
05 - Brush or drizzle the remaining tablespoon of olive oil over the meatballs.
06 - Transfer baking sheet to oven and bake for 18-20 minutes, or until meatballs are golden and reach an internal temperature of 165°F.
07 - Allow meatballs to rest for 3 minutes before serving.
# Expert Tips:
01 -
- The almond flour works like a secret handshake, keeping the meatballs juicy and tender—not dry or dense like so many healthy swaps.
- This recipe fits any schedule: it's ready fast and pairs with anything, which means dinner is a breeze even on the busiest nights.
02 -
- Don’t rush the cooling—adding hot spinach to the cold chicken mixture will cook the egg and give you rubbery bits.
- Brushing the tops with olive oil, not mixing it in, makes the outsides golden without excess oiliness inside.
03 -
- Grate your own Parmesan instead of using the pre-shredded kind for deeper flavor and better melting.
- Resting the meatballs before serving keeps them juicy and easier to handle—don’t skip this step.