If you’re looking for a delicious, nourishing, and guilt-free comfort food, this Low Carb Spinach Chicken Meatballs Recipe is about to become your new favorite. Packed with tender ground chicken, vibrant fresh spinach, and a perfect blend of herbs and Parmesan, these meatballs bring together wholesome ingredients in a way that’s both satisfying and incredibly flavorful. Whether you’re keeping an eye on carbs or simply craving a balanced meal, these meatballs offer a juicy, savory bite that’s sure to please everyone at your table.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential, each playing an important role to create a perfect balance of taste, texture, and color in your meatballs. From the lean ground chicken providing protein, to the fresh spinach lending a subtle earthiness and lovely green flecks, every element works beautifully together.
- Ground chicken (1 pound): The lean base that keeps these meatballs tender and protein-packed.
- Fresh spinach, finely chopped (1 cup): Adds vibrant color and a nutritious touch without overpowering the flavor.
- Grated Parmesan cheese (1/3 cup): Brings a salty, nutty depth that enhances every bite.
- Almond flour (1/4 cup): Keeps the meatballs light and helps hold them together without carbs.
- Large egg (1): Acts as the perfect binder, locking all the ingredients in place.
- Minced garlic (2 cloves): Offers aromatic warmth and a slight kick.
- Onion powder (1 teaspoon): Adds subtle sweetness and complexity.
- Dried oregano (1/2 teaspoon): Infuses a herby Mediterranean note.
- Salt (1/2 teaspoon): Enhances all the flavors harmoniously.
- Black pepper (1/2 teaspoon): Delivers a mild heat and depth.
- Olive oil (2 tablespoons): For cooking, ensuring a beautiful golden crust and richness.
How to Make Low Carb Spinach Chicken Meatballs Recipe
Step 1: Mix the ingredients together
In a large bowl, combine the ground chicken, finely chopped spinach, grated Parmesan, almond flour, egg, minced garlic, onion powder, oregano, salt, and black pepper. Mix gently until all ingredients are incorporated evenly, taking care not to overwork the mixture to keep your meatballs tender.
Step 2: Shape the meatballs
Using your hands, form the mixture into 1 1/2-inch meatballs. The size is perfect to cook them thoroughly while maintaining a juicy center. Aim to make about 16 evenly sized meatballs for consistent cooking.
Step 3: Cook the meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches without crowding the pan, then cook for approximately 4 to 5 minutes per side. Turn gently to ensure an even golden crust forms while avoiding breaking them apart.
Step 4: Check for doneness and rest
Once browned and cooked through with an internal temperature of 165°F, transfer the meatballs to a paper towel-lined plate to absorb any excess oil. Let them rest a few minutes before serving, which helps lock in their juices for maximum flavor.
How to Serve Low Carb Spinach Chicken Meatballs Recipe
Garnishes
These meatballs shine with simple garnishes. A sprinkle of freshly chopped parsley or basil brightens the plate and adds a fresh herbal note. A grating of extra Parmesan on top can also amplify the savory taste you love.
Side Dishes
For a fulfilling meal, serve your meatballs over cauliflower rice for a low carb-friendly option that soaks up any sauce beautifully. Roasted vegetables like broccoli or zucchini also complement the flavors while keeping things light and nutritious.
Creative Ways to Present
Feeling adventurous? Thread a few meatballs onto skewers for fun appetizers, or tuck them inside lettuce wraps with a dollop of Greek yogurt or tzatziki. You can even turn them into a protein-packed salad topper with arugula, cherry tomatoes, and a lemon vinaigrette.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This makes for a convenient grab-and-go protein source that still tastes fresh when reheated.
Freezing
These meatballs freeze wonderfully! Place them on a baking sheet lined with parchment paper in a single layer and freeze until solid. Transfer to a freezer bag or container for up to 3 months. This way, your Low Carb Spinach Chicken Meatballs Recipe is always ready when you need a quick meal.
Reheating
Reheat frozen or refrigerated meatballs gently in a skillet over medium-low heat until warmed through, or microwave them covered to retain moisture. If frozen, thaw them in the fridge overnight for the best texture before reheating.
FAQs
Can I substitute frozen spinach for fresh?
Yes, you can use frozen spinach, but make sure to thaw it completely and squeeze out all excess moisture before mixing it into the meatball mixture to avoid sogginess.
Is almond flour necessary or can I use another flour?
Almond flour keeps the recipe low carb and gluten-free while adding a subtle nuttiness. You could use coconut flour, but use less as it absorbs more moisture. Traditional breadcrumbs will increase carbs.
Can these meatballs be baked instead of pan-fried?
Absolutely! Baking at 400°F for 18 to 20 minutes is a great alternative if you prefer not to use oil. Just flip them halfway through for even cooking and browning.
How can I make this recipe spicy?
Try adding a pinch of red pepper flakes or finely chopped jalapeños to the meat mixture for a little heat that complements the spinach and chicken beautifully.
What low carb sauces pair well with these meatballs?
Marinara sauce with no added sugar, creamy garlic aioli, or even a zesty pesto work beautifully to enhance these flavorful meatballs without piling on the carbs.
Final Thoughts
This Low Carb Spinach Chicken Meatballs Recipe is a fantastic way to enjoy a comforting, protein-rich meal that’s bursting with flavor and doesn’t compromise your nutrition goals. It’s easy enough for weeknights yet impressive enough to serve to guests. I genuinely hope you give it a try and find it as irresistible and satisfying as I do!
Print
Low Carb Spinach Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 meatballs (4 servings)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb, Gluten Free
Description
These Low Carb Spinach Chicken Meatballs are a healthy, gluten-free main course option perfect for a quick dinner. Made with lean ground chicken and fresh spinach, they are packed with flavor and nutrients while keeping carbs low. The meatballs are seasoned with Parmesan cheese, garlic, and herbs, then pan-fried to golden perfection, making them juicy and delicious. Great served warm with low carb dipping sauces or over cauliflower rice.
Ingredients
Main Ingredients
- 1 pound ground chicken
- 1 cup fresh spinach, finely chopped
- 1/3 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
Instructions
- Combine Ingredients: In a large bowl, mix together ground chicken, chopped spinach, Parmesan cheese, almond flour, egg, minced garlic, onion powder, dried oregano, salt, and black pepper until just combined. Be careful not to overmix to keep the meatballs tender.
- Shape Meatballs: Form the mixture into 1 1/2-inch meatballs using your hands or a scoop to ensure even size and cooking.
- Heat Oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the meatballs.
- Cook Meatballs: Place the meatballs in the skillet in batches. Cook for 4 to 5 minutes on each side, turning gently so they brown evenly without breaking apart. Ensure the internal temperature reaches 165°F for safe consumption.
- Drain and Serve: Transfer cooked meatballs to a paper towel-lined plate to remove excess oil. Serve warm with your favorite low carb dipping sauce or on a bed of cauliflower rice for a complete meal.
Notes
- These meatballs freeze well, making them ideal for meal prep. Reheat in the oven or microwave for a quick meal.
- For a no-fry option, bake meatballs at 400°F for 18 to 20 minutes until cooked through and golden.
- Use fresh spinach for best texture and flavor, but frozen thawed spinach can be substituted if needed, ensuring excess moisture is squeezed out.
- Almond flour helps keep the dish low carb; avoid breadcrumbs if strictly following a low carb diet.
