Description
These incredibly juicy and flavorful low-carb chicken meatballs are packed with fresh spinach and Italian herbs, making them a perfect weeknight meal. They come together quickly and are wonderfully versatile for various low-carb pairings.
Ingredients
Scale
- 1 lb (450g) lean ground chicken
- 5 oz (140g) fresh spinach, finely chopped and very well-drained
- 1 large egg
- 2 tbsp almond flour
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- 1. Prepare the Spinach: If using fresh spinach, finely chop it. Place the chopped spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much water as possible. This step is crucial for preventing watery meatballs.
- 2. Combine Ingredients: In a large mixing bowl, gently combine the ground chicken, thoroughly dried spinach, egg, almond flour, Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper. Mix with your hands until just combined; do not overmix.
- 3. Form the Meatballs: Lightly dampen your hands with water. Roll the mixture into 1 to 1.5-inch meatballs and place them on a parchment-lined baking sheet. Ensure consistent size for even cooking.
- 4. Bake or Pan-Fry: Preheat oven to 400°F (200°C). Bake for 18-22 minutes, or until cooked through to an internal temperature of 165°F (74°C) and lightly golden brown. Alternatively, pan-fry in a little olive oil over medium heat, turning occasionally, until browned and cooked through.
- Prep Time: 15 mins
- Cook Time: 20 mins