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A simple and yummy twist on a family favorite dish, these keto spinach artichoke chicken meatballs will absolutely wow your friends and family. Made in one skillet and ready in 20 minutes with a creamy Parmesan cream to smother them in. 

Keto Spinach Artichoke Chicken

MEATBALL STYLE!

Spinach artichoke anything is a family favorite in our house. Usually served as a dip, it is known for it’s creamy, cheesy texture. Chopped spinach and artichokes are mixed together with Parmesan, cheddar, usually a little mayonnaise and a few other ingredients depending on the recipe. The dip is then served warm with chips, bread or in our case, veggies. It was the inspiration for these keto spinach artichoke chicken meatballs.

Be Original! Think outside the chicken breast. 

People quickly started to realize that the dip was amazing and wanted to utilize it, or a similar version, in other dishes- like chicken. The stuffed chicken was born and we took it a step further. Our spinach artichoke chicken meatballs are meant to give similar flavors in a quicker process. 

Making the recipe (Full recipe card below)

Keto Spinach Artichoke Chicken

MEATBALL STYLE!

Makes 9 large 2.5 oz meatballs. Serves 3  (can be altered to make smaller meatballs. Recalculate your nutrition facts on a website like Very Well . 

RECIPE Note- the mixture will be more wet than a traditional meatball.  To make these keto approved, and limit the calories for weight watchers readers, we skipped the ground pork rinds.

You can absolutely add some or use bread crumbs.  If you choose to, I recommend 1/3 cup. However, after extensive testing, we were quite amazed with the mix, it makes really juicy meatballs. The almond flour was just enough.    

Ingredients

• 12 oz ground chicken
• 1/2 cup canned artichokes, drained, finely chopped
• 1/2 cup spinach, cooked, finely chopped
• 1 tbsp mayonnaise
• 2 tbsp almond flour
• 1/4 cup parmesan cheese, shredded or shaker
• 1/2 cup cheddar cheese, shredded
• 1 tsp garlic, crushed
• 1 tsp salt & pepper, each

For the Parmesan Cream

• 1/2 cup heavy cream – Sub for half & half, Almond Milk or your choice
• 1/4 tsp xanthan gum- Sub your desired thickening agent if your diet allows
• 1/2 tsp garlic, crushed
• 1/4 cup parmesan cheese, shredded or shaker
• salt and pepper to taste
• Fresh Spinach to add at the end (optional)

Directions

Combine all meatball ingredients into a medium bowl.

Using a scoop (we just used our hands and a scale),  measure mixture into enough to roll 9 large meatballs. 

Preheat oven to 350°. 

Heat a skillet on medium, lightly spray or drizzle with olive oil.  

Place meatballs in the skillet. Sear until a nice browned crust forms, about 3 minutes.

This pan looks dry, but it isn’t.  It’s a FANTASTIC non-stick skillet so only takes a light spray of oil. 

Flip meatballs, using a spoon will protect the meatballs from getting crushed. Push them against the side of the pan and just do a quick scoop and slip. 

Let the meatballs brown on the other side while you gather the ingredients for the cream sauce. 

Use a measuring cup or small bowl to whisk the xanthan gum into the cream. Add the parmesan cheese and garlic.  Mix.   

Pour into the pan.  Cream will begin to bubble immediately. Remove from heat. 

RECIPE Note– We intentionally made a very small amount of cream. You can certainly double the recipe if desired.

Place skillet in the oven, uncovered and bake for 15 minutes or until middle reaches 165°. 

Garnish with fresh spinach and serve with zoodles, cauliflower rice (or your favorite pasta if your diet allows). 

Hover over any image to save this recipe on Pinterest! 

 

 

Check out another popular recipe-  Instant Pot Spinach Artichoke

Or our Keto Buffalo Chicken Meatballs

Yield: 3 People

Keto Spinach Artichoke Chicken Meatballs

Print

A simple and yummy twist on a family favorite dish, these keto spinach artichoke chicken meatballs will absolutely wow your friends and family. Made in one skillet and ready in 20 minutes with a creamy Parmesan cream to smother them in. 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 12 oz ground chicken
• 1/2 cup canned artichokes, drained, finely chopped
• 1/2 cup spinach, cooked, finely chopped
• 1 tbsp mayonnaise
• 2 tbsp almond flour
• 1/4 cup parmesan cheese, shredded or shaker
• 1/2 cup cheddar cheese, shredded
• 1 tsp garlic, crushed
• 1 tsp salt & pepper, each

For the Parmesan Cream

• 1/2 cup heavy cream – Sub for half & half, Almond Milk or your choice
• 1/4 tsp xanthan gum- Sub your desired thickening agent if your diet allows
• 1/2 tsp garlic, crushed
• 1/4 cup parmesan cheese, shredded or shaker
• salt and pepper to taste
• Fresh Spinach to add at the end, optional

Instructions

1. Combine all ingredients in a bowl.
2. Using a scoop (we just used our hands and a scale), measure mixture into enough to roll 9 large meatballs.
3. Preheat oven to 350°
4. Heat a skillet on medium, lightly spray or drizzle with olive oil.
5. Place meatballs in the skillet. Sear until a nice browned crust forms, about 3 minutes.
6. This pan looks dry, but it isn’t. It’s a FANTASTIC non-stick skillet so only takes a light spray of oil.
7. Flip meatballs, using a spoon will protect the meatballs from getting crushed. Push them against the side of the pan and just do a quick scoop and slip.
8. Let the meatballs brown on the other side while you gather the ingredients for the cream sauce.
9. Use a measuring cup or small bowl to whisk the xanthan gum into the cream. Add the parmesan cheese and garlic. Mix.
10. Pour into the pan. Cream will begin to bubble immediately. Remove from heat
11. Place skillet in the oven, uncovered and bake for 15 minutes or until middle reaches 165°.
12. Garnish with fresh spinach and serve with zoodles, cauliflower rice (or your favorite pasta if your diet allows).

RECIPE NOTE– WE INTENTIONALLY MADE A VERY SMALL AMOUNT OF CREAM. YOU CAN CERTAINLY DOUBLE THE RECIPE IF DESIRED.

Nutrition Information:

Yield:

3

Serving Size:

Meatballs
Amount Per Serving: Calories: 500Carbohydrates: 5g