Easy recipe for 24 Low Carb Spinach Chicken Meatballs
Craving a healthy dinner? These Low Carb Spinach Chicken Meatballs are juicy, keto-friendly, and so easy to make. Discover the simple recipe
Ingredients
- 1.5 lbs ground chicken 90% lean or higher
- 10 oz fresh spinach finely chopped
- ½ cup grated Parmesan cheese
- 1 large egg
- ¼ cup almond flour
- 3 cloves garlic minced
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil for cooking
Instructions
- In a large mixing bowl, combine the ground chicken, finely chopped spinach, grated Parmesan cheese, egg, almond flour, minced garlic, onion powder, dried oregano, salt, and black pepper. Use your hands to gently mix until all ingredients are well incorporated, but do not overmix.
- Form the mixture into approximately 24 equal-sized meatballs. They should be about 1.5 inches in diameter.
- Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the meatballs to the skillet in batches, making sure not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until all sides are browned.
- Reduce the heat to medium-low, cover the skillet, and continue to cook for another 10-15 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C). The cooking time may vary depending on the size of your meatballs.
- Remove the meatballs from the skillet and serve hot. These are delicious on their own, with zucchini noodles, cauliflower rice, or a side salad.
Notes
Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. They also freeze well for up to 2 months; thaw overnight in the fridge before reheating.
Serving Suggestion: For a complete low-carb meal, serve with a simple marinara sauce, pesto, or a creamy dill sauce.
Variations: Feel free to add a pinch of red pepper flakes for a little heat, or substitute dried herbs with fresh herbs like parsley or basil.
