Description
These incredibly easy and flavorful low carb spinach chicken meatballs are a weeknight dinner savior. They’re juicy, tender, and packed with savory flavor.
Ingredients
- 1 lb (450g) ground chicken (lean or dark meat)
- 5 oz (140g) fresh spinach, finely chopped and thoroughly squeezed dry
- 1 large egg, lightly beaten
- 1/4 cup almond flour (super-fine, blanched)
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: Pinch of red pepper flakes for heat
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Finely chop the fresh spinach and squeeze out all excess moisture using a clean kitchen towel or paper towels. This step is crucial for preventing soggy meatballs.
- In a large bowl, combine the lightly beaten egg, grated Parmesan cheese, almond flour, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until a thick paste forms.
- Add the ground chicken and the thoroughly dried, chopped spinach to the bowl. Gently mix with your hands until just combined, being careful not to overmix.
- Lightly grease your hands with a little oil. Scoop about 1 tablespoon of the mixture for each meatball and roll into uniform balls.
- Place the meatballs on the prepared baking sheet, leaving some space between each.
- Bake for 20-25 minutes, or until the meatballs are golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Serve hot and enjoy with your favorite low-carb sides!
- Prep Time: 15 mins
- Cook Time: 25 mins