If I could, I'd make this a daily treat.

In the heartland of the Midwest, recipes are often passed down through the generations, each one telling a story of family gatherings and shared meals. These low carb spinach chicken meatballs are a modern twist on a classic comfort food, perfect for those looking to enjoy the hearty flavors of home while embracing a healthier lifestyle. Whether you're cooking for a crowd or just seeking a wholesome meal, these meatballs are bound to become a staple in your recipe box, just as they've become in mine.

These meatballs pair wonderfully with a simple garden salad, dressed with a light vinaigrette. Roasted vegetables, such as cauliflower or brussels sprouts, complement the savory flavors, and you might also consider serving them with a side of mashed cauliflower as a low-carb alternative to traditional mashed potatoes.

Servings: 4

1 lb ground chicken
1 1/2 cups fresh spinach, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup almond flour
1 large egg
2 cloves garlic, minced
1 tsp onion powder
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, combine the ground chicken, chopped spinach, Parmesan cheese, almond flour, egg, minced garlic, onion powder, dried oregano, salt, and black pepper.

Use your hands to mix the ingredients together until well combined. It's important not to overmix, as this can make the meatballs tough.

Form the mixture into 1-inch meatballs and place them on the prepared baking sheet. You should end up with about 16 meatballs.

Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and lightly browned on the outside.

Remove from the oven and let cool slightly before serving.