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Frickin Chicken Balls

Did that get your attention?? Iif the name doesn't...the meatballs definitely will! These have been a staple when visiting at my mom's house. She has been making these for years and years, and I never thought to add them to my blog. She usually has them out as an appetiser but they can been added to any dish as the protein ! Look closely at the ingredients ... you get a lot more bang for your buck here !


  • ½ cup almond meal/almond flour

  • 2 teaspoons oregano

  • 1½ teaspoons salt

  • 1½ teaspoons pepper

  • 2 eggs

  • 20 ounces frozen chopped spinach, thawed and squeezed to get ALL the liquid out.

  • 8 ounces feta cheese, finely crumbled (optional)

  • ½ cup parsley

  • 1 small yellow onion, finely chopped

  • 8 cloves garlic, minced

  • 2 pounds ground chicken (93% Lean | 7% fat)


  1. Preheat oven to 400F, and line two baking sheets with parchment paper.

  2. To make the meatballs, add the almond flour or almond meal, oregano, salt and pepper to a large mixing bowl and stir together.

  3. Beat the eggs and stir them into the almond meal mixture.

  4. Mix in spinach, feta, parsley, onion and garlic.

  5. Add ground chicken, and mix together just enough to get everything evenly distributed. Don't over-mix.

  6. 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).

  7. Bake at 400 for 15-20 minutes. Serve warm as your entree or as an appetizer.

  8. To freeze, allow the meatballs to cool completely. Then freeze in one large freezer bag or divide into portions in smaller freezer bags.

Will make approximately 45-50 servings.



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