2 pounds of ground chicken
½ cup almond meal/almond flour (or breadcrumbs if low-carb and gluten-free are not a concern)
1 tablespoon oregano
2 teaspoons salt
2 teaspoons pepper
20 ounces of frozen chopped spinach, thawed and thoroughly squeezed to remove all the liquid
8 ounces feta cheese, finely crumbled
½ cup parsley
1 small yellow onion, finely chopped
8 cloves garlic, minced
Preheat oven to 400F, and line two baking sheets with parchment paper.
sauté onion and garlic for about 5 minutes.
In a bowl add the flour, oregano, salt, and pepper to a large mixing bowl and stir together. Beat the eggs and stir them into the almond meal mixture. Mix in spinach, feta, parsley, and sautéed garlic and onions. Add ground chicken, and mix everything evenly distributed. Don’t over-mix.
Use a 1½ – inch scoop to form the meatballs (be sure the meat mixture is firmly pressed into the scoop). Space them evenly on a parchment-lined sheet pan. (You can dip the scoop in water now and then to help them release more easily if needed). Bake at 400 for 15-20 minutes. Serve warm with some brown rice, noodles, or spaghetti zucchini or as an appetizer. If serving as an appetizer, add chicken mixture to a mushroom. Cut out the stem of a mushroom, then stuff it and bake it for the same amount of time.