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Spinach Garlic Stuffed Meatballs

Juicy pan-seared chicken meatballs stuffed with a creamy spinach and garlic filling. A perfect low-carb, high-protein dinner ready in under 30 minutes.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken or turkey
  • 0.5 cup almond flour or breadcrumbs
  • 1 egg large
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 2 cloves garlic minced
  • 1 pinch salt and pepper to taste
Filling
  • 1 cup fresh spinach chopped
  • 0.5 cup ricotta cheese or cream cheese
  • 2 tbsp Parmesan cheese grated
  • 1 clove garlic minced
Cooking
  • 2 tbsp olive oil
  • 1 tbsp butter optional

Equipment

  • Large Skillet
  • Mixing bowls
  • Knife and cutting board

Method
 

  1. In a small bowl, combine chopped spinach, ricotta, Parmesan, and 1 minced garlic clove. Set aside.
  2. In a large bowl, mix ground meat, almond flour, egg, onion powder, Italian seasoning, minced garlic, salt, and pepper. Mix until just combined.
  3. Take about 2 tablespoons of meat mixture, flatten it, place a teaspoon of filling in the center, and roll into a sealed ball.
  4. Heat oil in a skillet over medium-high heat. Sear meatballs for 2-3 minutes per side until golden brown.
  5. Reduce heat to low, add butter, cover pan, and cook for 5-7 minutes until internal temperature reaches 165°F (74°C).
  6. Spoon pan juices over meatballs and serve hot.

Notes

Ensure you seal the meatballs tightly so the cheese doesn't leak out during frying.