Name: Low Carb Spinach Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound ground chicken; 1 cup fresh spinach, finely chopped; 1 egg; ½ cup grated Parmesan cheese; ¼ cup almond flour; 2 cloves garlic, minced; 1 teaspoon onion powder; ½ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil

Jump to Recipe·Print Recipe

If you’re looking for a recipe that packs a punch of flavor, is friendly to your waistline, and can feed a crowd or just one hungry soul, these Low Carb Spinach Chicken Meatballs are about to be your new favorite. Juicy ground chicken gets a fresh and vibrant lift from chopped spinach, while Parmesan cheese, herbs, and a hint of garlic seal the deal. Whether you’re meal prepping for the week, hunting for a gluten-free dinner idea, or simply craving a guilt-free comfort food fix, you’ll want to bookmark these savory, protein-packed bites.

Low Carb Spinach Chicken Meatballs Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is handpicked for maximum flavor, tenderness, and ease. These simple staples transform ground chicken into Low Carb Spinach Chicken Meatballs that are tender, cheesy, and full of color.

Ground chicken: Choose a blend with a bit of dark meat for the juiciest, most flavorful meatballs.
Fresh spinach: Finely chopped spinach brings color, moisture, and a subtle earthy note that pairs perfectly with chicken.
Egg: This does the heavy lifting when it comes to binding the mixture together, ensuring each meatball holds its shape.
Grated Parmesan cheese: Salty, nutty, and rich, Parmesan adds a punch of flavor without extra carbs.
Almond flour: Gluten-free and low-carb, it helps create a tender texture instead of dense or dry meatballs.
Garlic (minced): Fresh garlic infuses every bite with aromatic warmth, making the whole kitchen smell incredible.
Onion powder: Adds an undercurrent of savory flavor that’s evenly distributed throughout the meatballs.
Dried oregano: Just a touch brings that classic Italian herb flavor and aroma.
Salt: Enhances and balances all the flavors in your mixture—don’t skip it!
Black pepper: Adds subtle heat and complexity to the finished dish.
Olive oil: Brushing or drizzling on top before baking ensures the outside gets golden and a little crisp.

How to Make Low Carb Spinach Chicken Meatballs

Step 1: Prep Your Workspace

First things first, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This makes cleanup effortless and prevents the meatballs from sticking or drying out. Get all your mix-ins ready now—chop the spinach, mince the garlic, and measure everything out so the whole process flows like a breeze.

Step 2: Mix Up the Meatball Mixture

Grab a large mixing bowl and add in the ground chicken, chopped spinach, egg, grated Parmesan, almond flour, garlic, onion powder, dried oregano, salt, and black pepper. Use a sturdy spoon or your clean hands to gently combine everything. Stir just until blended—overmixing can make your meatballs a little tough, and you want these Low Carb Spinach Chicken Meatballs beautifully tender.

Step 3: Shape the Meatballs

Now for the fun part: forming the meatballs! You can use a small cookie scoop or dampen your hands to prevent sticking, then roll the mixture into 1 ½-inch balls. Try to keep them all similar in size, so they cook evenly. Arrange them in neat rows on your prepared baking sheet, with a bit of space between each one.

Step 4: Add a Touch of Olive Oil

Drizzle or, for more control, brush the tops of your meatballs lightly with olive oil. This step is crucial for getting golden exteriors and sealing in juiciness. Plus, it helps the spinach edges get beautifully crisp in the oven.

Step 5: Bake to Perfection

Slide the tray into your preheated oven and bake for 18 to 20 minutes, or until the meatballs are cooked through and lightly golden. Your kitchen will start to smell amazing! If you prefer an extra crispy exterior, pop them under the broiler for the last minute or two, keeping a close eye on them so they don’t overbrown.

Step 6: Serve and Enjoy

Once baked, let your Low Carb Spinach Chicken Meatballs cool for a couple of minutes (they’ll be hot!) before serving. Arrange them on a platter, maybe with a touch of fresh herbs or a squeeze of lemon, and dig in while they’re still warm and juicy.

How to Serve Low Carb Spinach Chicken Meatballs

Garnishes

A finishing flourish makes these meatballs shine. Try a sprinkle of extra Parmesan, chopped fresh parsley or basil, or even a scattering of toasted pine nuts for crunch. A squeeze of lemon over the top lifts all the flavors and adds brightness.

Side Dishes

While these Low Carb Spinach Chicken Meatballs are delightful on their own, they love a good sidekick. Enjoy them with zucchini noodles, cauliflower rice, a crisp green salad, or roasted veggies for a complete, low-carb meal. If you’re not limiting carbs, they’re fantastic with your favorite pasta or in a hearty sandwich, too.

Creative Ways to Present

Turn these meatballs into party-ready bites by skewering them with toothpicks and serving alongside a tangy yogurt dip. Or tuck them into lettuce wraps with sliced cucumber and a drizzle of sriracha for an Asian-inspired twist. They’re also perfect atop a pile of spiralized veggies for a comforting, colorful dinner.

Make Ahead and Storage

Storing Leftovers

Let any leftover Low Carb Spinach Chicken Meatballs cool completely before storing. Transfer them to an airtight container and keep them in the fridge for up to four days—they reheat beautifully and are even tasty cold, straight from the fridge for a quick protein snack.

Freezing

These meatballs are great for meal prep! To freeze, arrange uncooked meatballs on a tray and freeze until solid, then pop them into a freezer-safe bag. When you’re ready, bake straight from frozen, adding an extra 3 to 5 minutes to the bake time. Cooked meatballs also freeze well; just thaw overnight in the fridge before reheating.

Reheating

For the best texture, reheat your meatballs in a 350°F oven until warmed through, about 10 minutes. If you’re in a hurry, the microwave works too, but the exterior might not stay as crisp. A quick run under the broiler at the end can help bring back that golden finish.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw and squeeze out as much excess liquid as possible. Too much moisture from frozen spinach can make the mixture a bit soggy, so pack it dry to keep your Low Carb Spinach Chicken Meatballs perfectly tender.

What’s a good substitute for almond flour?

If you’re nut-free, try using coconut flour (about half the amount, as it absorbs more liquid), or ground sunflower seeds. Regular breadcrumbs work if you’re not concerned about carbs or gluten.

How do I keep my meatballs from drying out?

Don’t overbake, and try to avoid using only chicken breast, which can be leaner and dryer. The spinach, egg, and Parmesan help lock in moisture, but a little drizzle of olive oil before baking is key for juicy Low Carb Spinach Chicken Meatballs.

Can these be made in an air fryer?

Definitely! Arrange the meatballs in your air fryer basket and cook at 375°F for about 12 to 14 minutes, shaking once halfway through. They come out crispy on the outside and super juicy inside.

Are Low Carb Spinach Chicken Meatballs kid-friendly?

Yes—kids love the cheesy, mild flavor, and the spinach is nicely hidden inside. Try serving them with a favorite dipping sauce, and watch them disappear.

Final Thoughts

Once you try these Low Carb Spinach Chicken Meatballs, you’ll want to add them to your weekly rotation. They’re easy, family-friendly, and bursting with flavor, whether you stick to a low-carb lifestyle or just love a wholesome, crave-worthy meal. Give them a go and enjoy every delicious, healthy bite!

Low Carb Spinach Chicken Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews

Author: admin
Total Time: 35 minutes
Yield: 18 meatballs (4–6 servings) 1x
Diet: Non-Vegetarian

Print Recipe

Description

Delicious and flavorful low-carb spinach chicken meatballs that are easy to make and perfect for a healthy meal. These meatballs are packed with protein and nutrients, making them a great option for a satisfying dinner.

Ingredients

Scale

Meatballs:

1 pound ground chicken
1 cup fresh spinach, finely chopped
1 egg
½ cup grated Parmesan cheese
¼ cup almond flour
2 cloves garlic, minced
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the meatball mixture: In a large bowl, combine ground chicken, chopped spinach, egg, Parmesan cheese, almond flour, garlic, onion powder, oregano, salt, and pepper. Mix until just combined.
Form the meatballs: Using damp hands or a small scoop, form the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet. Drizzle or brush the tops lightly with olive oil.
Bake: Bake for 18–20 minutes, or until the meatballs are cooked through and golden on the outside.
Serve: Serve warm as a main dish or over low-carb noodles or zoodles.

Notes

These meatballs can also be pan-fried or air-fried for extra crispiness.
To make ahead, freeze uncooked meatballs on a tray, then transfer to a freezer bag once frozen.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American