low carb spinach chicken meatballs Recipe

Tender, juicy, and utterly satisfying, these low carb spinach chicken meatballs are my secret weapon for quick weeknight dinners and effortless entertaining. Packed with protein and plenty of vibrant green spinach, this flavorful twist on classic meatballs keeps things light without sacrificing taste or texture. Whether you’re eating low carb, sneaking in more veggies, or simply craving a delicious bite-sized treat, this recipe checks all the boxes while making you feel like a kitchen superstar.

Ingredients You’ll Need

What I love most about these low carb spinach chicken meatballs is how a handful of simple, fresh ingredients can deliver such fantastic results. Every item plays an important role, building layers of savory goodness and keeping things wholesome—no fillers or fluff here!

• Ground chicken: The perfect blank canvas for soaking up all the bold seasonings and ensuring the meatballs stay moist and tender.
• Fresh spinach: Finely chopped, it mingles perfectly in every bite, bringing gorgeous color and a nutritional kick.
• Grated Parmesan cheese: Adds saltiness, depth, and that crave-worthy, cheesy edge we all adore in a savory dish.
• Almond flour: Keeps things low carb and gluten-free while adding just the right touch of binding and a hint of nuttiness.
• Large egg: Helps everything hold together, so you get perfect, scoopable meatballs every single time.
• Minced garlic: For a gentle punch of aromatic flavor—freshly minced always gives the best results.
• Onion powder: Lends a sweet, savory base note that rounds out the spices without any chopping required.
• Dried oregano: Infuses a cozy, earthy aroma that feels instantly homey and comforting.
• Salt: Essential for bringing all those rich flavors together and seasoning every bite.
• Black pepper: Adds a gentle hint of heat and balances the overall profile.

How to Make low carb spinach chicken meatballs

Step 1: Prepare the Oven and Baking Sheet

First things first—let’s get your kitchen ready! Preheat your oven to 400°F (200°C) so it’s nice and hot by the time your meatballs are shaped. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This step also helps the meatballs bake evenly without drying out or picking up any extra oil.

Step 2: Mix the Meatball Mixture

In a large mixing bowl, gather your ground chicken, finely chopped spinach, Parmesan cheese, almond flour, egg, garlic, onion powder, dried oregano, salt, and black pepper. Roll up your sleeves and use your hands (the best tools for the job!) to gently combine everything. You want the mixture just blended—overmixing can make the meatballs tougher, so keep it light!

Step 3: Shape the Meatballs

Once all the ingredients are incorporated, use your hands to form 1-inch balls—aim for about 16 in total. Even sizing ensures each low carb spinach chicken meatball cooks through at the same rate and stays super juicy. Place them on your prepared baking sheet with just a bit of space in between.

Step 4: Bake to Perfection

Slide your tray into the preheated oven and bake for 20-25 minutes. The meatballs should be lightly golden and cooked through (an internal temp of 165°F is perfect). Resist the urge to overbake—this is the secret to keeping that irresistible tenderness. When done, let them cool for a few minutes before serving. Trust me: that brief wait pays off.

How to Serve low carb spinach chicken meatballs

Garnishes

Top your meatballs with a generous sprinkle of fresh chopped parsley or extra Parmesan cheese for a beautiful finish. A little lemon zest or a drizzle of quality olive oil can also brighten things up and add a burst of flavor that makes these low carb spinach chicken meatballs totally irresistible.

Side Dishes

Pair your meatballs with a crisp green salad, some sautéed zucchini noodles, or even a side of roasted asparagus. If you’re keeping it low carb, cauliflower rice or a buttery mash of cauliflower makes a dreamy base. These meatballs are also fantastic with a tangy marinara sauce or a dollop of creamy Greek yogurt.

Creative Ways to Present

Pile them high on a serving platter with cute toothpicks for a party appetizer, stuff them into lettuce wraps, or slice them up to top a power bowl filled with your favorite roasted veggies. You can even tuck leftover low carb spinach chicken meatballs into a low-carb wrap with tzatziki for a lunchtime upgrade.

Make Ahead and Storage

Storing Leftovers

Pop any leftover meatballs in an airtight container and store them in the refrigerator for up to four days. They reheat beautifully and make fantastic meal-prep stars for busy weeks—just don’t forget to jot down how many you have left, as they tend to disappear fast!

Freezing

To freeze, arrange cooled meatballs on a baking sheet and freeze until solid, then transfer to a resealable freezer bag or airtight container. They’ll stay fresh in the freezer for up to three months and make weeknight dinners a cinch—just grab what you need, whenever you crave some low carb spinach chicken meatballs.

Reheating

For best results, reheat the meatballs gently in a 300°F oven or pop them in the microwave with a splash of water and cover to keep them juicy. If frozen, thaw in the fridge overnight before reheating. They’ll taste just as good as day one, I promise!

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw it completely and squeeze out every bit of excess moisture before adding, so your low carb spinach chicken meatballs don’t turn soggy.

What can I substitute for almond flour?

If almond flour isn’t your thing, you can swap in ground flaxseed meal or coconut flour—just use a bit less coconut flour, since it absorbs moisture quickly.

Can I cook these meatballs in a skillet instead of baking?

Yes, you can! Sauté the meatballs in a large nonstick skillet with a touch of olive oil over medium heat, turning to brown all sides and cook through for a golden, crispy exterior.

Are these suitable for meal prep?

Definitely. These low carb spinach chicken meatballs are a meal prep dream: make a batch, portion them out, and enjoy throughout the week for quick lunches, salad toppers, or protein-packed snacks.

How do I make these dairy-free?

To keep things dairy-free, simply swap the Parmesan for nutritional yeast or your favorite dairy-free cheese. You’ll still get that cheesy, umami kick without any dairy.

Final Thoughts

When you’re looking for a delicious, nourishing, and easy-to-make meal, these low carb spinach chicken meatballs are truly hard to beat. Give them a try—I have a feeling they’ll become a staple in your kitchen just like they are in mine!

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