Looking for a delicious and wholesome dinner option that fits your healthy lifestyle? These Low Carb Spinach Chicken Meatballs are here to save your weeknights! Juicy, herby, and studded with vibrant spinach, each bite delivers incredible flavor with a light, satisfying texture. Whether you’re following a keto plan, aiming for more protein, or just love comforting meals packed with veggies, this recipe is a top contender. These meatballs come together quickly with a handful of simple ingredients, yet feel special enough to serve for family, guests, or even meal prep. Once you taste them, Low Carb Spinach Chicken Meatballs are sure to become a favorite in your kitchen, too!
Ingredients You’ll Need
One of the best things about these Low Carb Spinach Chicken Meatballs is how streamlined the ingredient list is. Every component is there for a reason, coming together to create ultimate tenderness, flavor, and nutrition. Here’s what you’ll need, along with tips for the best results:
- Ground chicken: Lean ground chicken gives the meatballs a lighter texture while still keeping them incredibly juicy.
- Fresh spinach, finely chopped: Adds gorgeous color, a boost of nutrients, and keeps the meatballs from drying out.
- Grated Parmesan cheese: Infuses a nutty, salty flavor and helps bind the mixture together.
- Almond flour: A fantastic low-carb swap for breadcrumbs, it gives structure without adding carbs or gluten.
- Large egg: Acts as the glue, binding everything so your meatballs stay intact.
- Minced garlic: Provides a bold, savory undertone that elevates all the flavors.
- Onion powder: Delivers a gentle background sweetness and complexity without adding moisture.
- Dried oregano: Lends classic Italian herb flavor, making the meatballs taste extra homey.
- Salt: Enhances all the savory notes and keeps things perfectly seasoned.
- Black pepper: Adds just a hint of mellow heat—freshly ground is best.
- Olive oil (for baking or pan-frying): Helps the meatballs brown deeply and adds that rich, Mediterranean flavor.
How to Make Low Carb Spinach Chicken Meatballs
Step 1: Prep the Oven and Pan
Start by preheating your oven to 400°F (200°C). Grab a sturdy baking sheet and line it with parchment paper. This little bit of prep work keeps your Low Carb Spinach Chicken Meatballs from sticking and guarantees easy cleanup later. Trust me, you’ll be grateful not to scrub any baked-on bits!
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground chicken, chopped spinach, Parmesan, almond flour, egg, minced garlic, onion powder, oregano, salt, and black pepper. Use clean hands or a sturdy spoon to gently fold everything together. The key here is to mix just until combined—overmixing can make the meatballs dense instead of tender.
Step 3: Form and Place the Meatballs
Shape the mixture into meatballs, about 1 1/2 inches in diameter (a cookie scoop or tablespoon helps keep them even). Place them on your prepared baking sheet, spacing them slightly so they cook evenly. You should end up with around 18 plump, green-flecked beauties, ready for their trip to the oven.
Step 4: Brush with Olive Oil
Drizzle or lightly brush the tops of the meatballs with olive oil. This not only helps them brown beautifully, but also adds extra richness and locks in moisture. A little goes a long way to ensure your Low Carb Spinach Chicken Meatballs come out caramelized and golden.
Step 5: Bake or Pan-Fry
Pop the baking sheet in your preheated oven and bake for 18–20 minutes, or until the meatballs are golden and cooked through to 165°F (74°C) inside. If you’re craving a crispier exterior, you can also pan-fry them in a bit of olive oil for 10–12 minutes, turning occasionally so they brown evenly on all sides. Either way, your kitchen will smell absolutely irresistible!
Step 6: Serve and Enjoy!
Let your finished Low Carb Spinach Chicken Meatballs cool for just a minute before plating. They taste fantastic piping hot, but also hold up well as leftovers. Pair them with your favorite sauces or sides and enjoy every juicy, flavorful bite!
How to Serve Low Carb Spinach Chicken Meatballs
Garnishes
A sprinkle of extra Parmesan, a handful of chopped fresh parsley or basil, or a dash of red pepper flakes can take your Low Carb Spinach Chicken Meatballs from simple to seriously stunning. For a fresh pop and burst of color, add a drizzle of good-quality olive oil right before serving.
Side Dishes
These meatballs are super versatile! Serve them over a tangle of zucchini noodles for a satisfying low-carb meal, or pair them with a crisp green salad tossed in lemony vinaigrette. Want comfort? Spoon them over cauliflower mash, or on top of spaghetti squash with your favorite sugar-free marinara sauce.
Creative Ways to Present
Hosting or meal prepping? Slide a toothpick into each meatball for a fun party appetizer, or tuck a few into lettuce wraps with a dollop of Greek yogurt sauce. For a bento-style lunchbox, add them alongside roasted veggies and a few olives. However you serve them, Low Carb Spinach Chicken Meatballs make an impressive, nourishing dish!
Make Ahead and Storage
Storing Leftovers
Store any leftover Low Carb Spinach Chicken Meatballs in an airtight container in the fridge for up to 4 days. They’ll retain their juiciness and flavor, making them a perfect choice for quick lunches or weeknight dinners.
Freezing
These meatballs are freezer-friendly! Once cooled completely, spread them out on a baking sheet to freeze individually first (so they don’t stick together), then transfer to a zip-top bag or container. Store for up to two months—just grab as many as you need!
Reheating
To reheat, pop them in the microwave for a couple of minutes, or warm them gently in a skillet with a splash of water or sauce. For best results from frozen, thaw overnight in the fridge or bake from frozen at 350°F (175°C) until heated through.
FAQs
Are these Low Carb Spinach Chicken Meatballs keto-friendly?
Absolutely! This recipe uses almond flour instead of breadcrumbs, keeping it super low in carbs and completely suitable for keto diets. Each serving packs lots of protein with minimal net carbs, making it easy to stay on track.
Can I substitute the spinach with another leafy green?
Yes! Finely chopped kale or Swiss chard both work beautifully here; just make sure to remove any tough stems beforehand. The flavor will change a little, but your Low Carb Spinach Chicken Meatballs will still be delicious and colorful.
What’s the best way to keep the meatballs moist?
The fresh spinach and egg do a great job of keeping the meatballs tender. Be careful not to overbake or overmix the mixture, as that can dry them out. Brushing with olive oil before baking helps seal in juiciness, too.
Can I cook Low Carb Spinach Chicken Meatballs in an air fryer?
Definitely! Preheat your air fryer to 375°F (190°C) and cook the meatballs for about 10–12 minutes, shaking the basket halfway through. They’ll come out perfectly golden and juicy, with even less cleanup.
What sauces go well with these meatballs?
Classic low-carb or sugar-free marinara is always a win, but you could try homemade pesto, tzatziki, or a creamy yogurt-dill sauce for a fresh twist. Each brings out different flavors in the Low Carb Spinach Chicken Meatballs!
Final Thoughts
There’s nothing like having a reliable, flavorful, and healthy dinner in your back pocket, and these Low Carb Spinach Chicken Meatballs are just the ticket. From meal prepping to sharing with friends, they check every box—easy, tasty, and loaded with feel-good ingredients. Give them a try and watch them disappear faster than you can say “more, please!”
Print
Low Carb Spinach Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 18 meatballs
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Low Carb Spinach Chicken Meatballs are a delicious and healthy twist on traditional meatballs. Packed with lean ground chicken, fresh spinach, and flavorful seasonings, these meatballs are perfect for a low-carb or keto-friendly meal.
Ingredients
Meatballs:
- 1 pound ground chicken
- 1 cup fresh spinach, finely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for baking or pan-frying)
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 the ground chicken, chopped spinach, Parmesan cheese, almond flour, egg, garlic, onion powder, oregano, salt, and pepper. Mix until just combined.
- Form the meatballs: Use your hands or a small scoop to form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
- Bake the meatballs: Brush or drizzle the meatballs lightly with olive oil. Bake for 18–20 minutes until golden and cooked through.
- Optional pan-frying: Alternatively, pan-fry the meatballs in a skillet over medium heat for 10–12 minutes, turning to brown all sides.
- Serve: Serve warm with your choice of sides like a side salad, low-carb marinara, or zucchini noodles.
Notes
- These meatballs freeze well and can be reheated for quick meals.
- Swap almond flour with coconut flour (use less) or leave it out for a slightly firmer texture.
- Add red pepper flakes for a kick of heat.
Nutrition
- Serving Size: 3 meatballs
- Calories: 180
- Sugar: 0 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 75 mg
