Low Carb Baked Meatball Recipe (OAMC)

This spinach-parmesan meatball recipe is a family and friends favorite; for low-carbers and non-low-carbers alike!  To me, it is the perfect food!!  It uses parmesan cheese as the binder instead of breadcrumbs.  Spinach is added to keep the meatballs moist, however, you can’t taste the spinach in the meatballs.  This recipe can be doubled for a crowd and any extra meatballs can be frozen for quick healthy meals.

This recipe makes about 45 meatballs.
As written, these meatballs only contain a trace amount of carbs and approximately 73 calories each.


I keep leftovers in a freezer bag and use them in many ways including:
low carb sandwiches
crumbled up in omelets
crumbled up in spaghetti sauce to make easy meat sauce
diced up in soup
over spaghetti squash

3 lbs of ground meat (I use organic grass fed beef)
10 ounces frozen spinach (thaw and squeeze all the liquid out of it).
1 cup finely grated good quality Parmesan cheese*
2 teaspoon salt
1 teaspoons pepper
2 eggs
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons of Italian seasoning
2 teaspoon garlic powder

Before Cooking
(1) Preheat the oven to 400 degrees
(2) In a large mixing bowl, combine the ground meat, spinach, cheese, eggs and spices. Using clean hands, mix all the ingredients together well.
(3) Roll meat into ball shape a tad bigger then golf ball size (these shrink upon cooking). Place the meatballs on a cookie sheet lined with a Silicone Baking Sheet (i.e. Silpat).
(4) Bake the meatballs for 15 minutes.  Remove them from the oven and turn then over.  Place the meatballs back in the oven and cook for an additional 10 minutes or until cooked through.If you have leftovers, you can securely freeze them in a freezer bag like this: http://www.christineiscooking.com/2011/07/freezer-burn-saving-your-food-without.html
*Note:  The saltiness of the meatballs can vary depending on the grade of parmesan you use.  I use a high quality fresh grated parmesan from Costco which has to be refrigerated and is less salty then say the grocery store parmesan that is shelf-stable.  If you use the shelf-stable type parmesan, you may want to decrease the added salt a bit.

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  1. Anonymous says:

    Finally a low carb meat ball recipe without some type of flour.

    I will be trying this soon.

    • jaimegonzalez says:

      Can you cook them in a crock pot?

      • Honestly – I have never tried. I like the texture of them cooked in the oven. But, you could easily convert the recipe into more of a meatloaf for the crock pot. Just add a sauce of your choice.

  2. Heather – I accidentally pushed the wrong button and deleted your question. So sorry. You had asked me if it was okay to omit the spinach. The spinach serves to keep the meatballs moist. I have never made the meatballs without the spinach, so to be honest, I think it would be fine, but not sure if they would be as good as the original recipe.

  3. Thanks, Christine! I just caved and made a trip to the grocery. I use a lot of nice meat (free range, grass fed, etc) so I figured I better not run the risk of making a huge batch of dry meatballs. BTW, they’re fantastic– your recipe produced some of the best homemade meatballs I’ve ever had! Full of flavor. Added fresh, finely chopped onion and garlic because I had it around. And, you were right about the spinach- can’t tell it’s there at all. Thanks for such a great recipe!

    • Thanks so much for taking the time to write such a nice comment. It made my day! I am super glad you enjoyed them. PS – if you have any leftovers they freeze very nicely. I often make large batches of them and keep them on hand for quick dinner etc.

  4. How do I freeze them? Just place them in a freezer bag after cooking?

  5. Anonymous says:

    These are in the oven now and they smell fabulous! If they taste half as good as they smell (and I’m sure they will), they will be delicious! Thanks for sharing this recipe!

  6. Could you cook these on the stovetop? I currently have a busted oven!!

  7. I’m a type 2diabetic and recently had a stroke. Since the stroke my taste for certain foods has changed. I love spinach now. Going to make these meatballs. I bet they r so good….thanks Christine for the recipe….

  8. These meatballs are awesome. I personally will use a little less salt next time, but very good.

    • Christine says:

      The saltiness of the meatballs can vary depending on the grade of Parmesan you use. I use a high quality fresh grated Parmesan from Costco which has to be refrigerated and is less salty then say the grocery store parmesan that is shelf-stable. I will note this in the recipe.

      • Any good bbq sauce to use for plain meatballs?

        • Christine says:

          I have yet to come up with or try a BBQ sauce recipe that was worth the effort or didn’t have tons of funky sweeteners in it. I usually just use a small amount of A-1 or AlternaSweets BBQ sauce is very good.

  9. Would The Meatball Hold Together With All Turkey?

  10. Made these today with a couple slight changes. I used 3 pounds ground bison and fresh chopped baby spinach instead of frozen. Will serve them over spaghetti squash (in the oven now) with a tomato basil sauce with fresh chopped yellow onion, sliced mushrooms, garlic and can of italian style tomatoes with juice (simmering on the stove now). The house smells heavenly and a quick taste test of the meatball and sauce left me wanting to eat them all. Very yummy. Thanks for the inspiration.

  11. k sullivan says:

    I was just diagnosed with type 2 diabetes. I saw this recipe for meat balls, read it & then thought, oh no, I can’t make meatballs the way I always have, I used a high fiber bread as the binder…this is all so new to me. The low carb stuff……..I have spend hours reading labels on everything I buy. Never used to do that. Thank you for sharing this recipe.

  12. What could I use instead of parmesan? I am dairy free, it causes bad headaches when I eat it. Since it is used for binding , would an egg work?

    • Christine says:

      Hi Amy:

      You could try it without the Parmesan. Like a hamburger, you probably don’t absolutely need a binder for a meatball. However, I would add extra salt for seasoning though since you wouldn’t get the salt from the cheese.


  13. Jackie Marie says:

    Is there a way to print this recipe so I can take it with me in the kitchen to follow? I had to print the whole webpage and the print is so small it is hard to see. If I have missed a link where it allows you to print the recipe without all the other ads please let me know.

  14. Thanks the meatballs fantastic this is a definite repeat for my family thumbs up all round.

  15. Christine, am I missing something? Is there a print icon somewhere on this page so that I can print a usable copy of this recipe to use in the kitchen? You have disabled the copy function, so how do I use the recipe? Copy it by hand? Let me know if I am missing something. I do have a computer near the kitchen but would so appreciate having a paper copy to work from. Thanks!

  16. Just made them here in Pretoria, South Africa with fresh beef from our farm, spinach and fresh basil from our garden, and served on a pumpkin mash with roasted tomato sauce. Brilliant food – thank you!

  17. Karen Ramos says:

    Hi – I would like to make these as an appetizer – what dipping sauce do you suggest? Thanks!

  18. My daughters and I made these tonight with only two minor changes. We added one more egg, and fried the meatballs in butter instead of cooking them in the oven. Delicious. Thanks.

  19. These meatballs are the bomb. A friend of mine made them with the beef and we really enjoyed them. But, when I made them, I altered the recipe a bit by using all super lean turkey, and I used freshly chopped spinach. I thought they were even better that way. I ate them for lunch by themselves a few days they were so good. Oh, and I undercooked by a few minutes when baking because I put them in a crockpot for a party and I didn’t want them to dry out. they were a huge hit (no sauce). SO YUMMY thank you for sharing!

  20. I’m making these tonight with a small square of mozzarella stuffed in the center of each meatball and I’m serving it on a bed of spinach sauteed in garlic and oil.

  21. Thank you so much.

  22. Rachel H. says:

    This looks like a tasty recipe (love spinach), and I appreciate the ease of baking the meatballs.
    BTW, you’re kind to refer to that shelf stable (green can) crapola as Parmesan, I’m not sure what the heck it is … but, it’s the reason I thought I didn’t like Parmesan when I was a kid. I’ll be using Parmigiano Reggiano — the real stuff.

  23. My husband HATES meatballs, meatloaf and spinach. I thought, oh well, it sounds awesome to me! So, I made it for my Dad and myself. I made meatballs, and mini meatloafs in muffin tins. My husband said he would try to give it a shot, and I was skeptical… HE LOVES IT! I made it with some friends last night and it was a HUGE hit! We used fresh spinach instead of frozen and it worked great! Thank you so much for the recipe!

  24. Caitlin says:

    Hi there! If I was to make these bigger–say make 30 or even 20 instead of 45, how would you recommend change the time in the oven? Looking to eat just one as my main protein source with a meal. I can always have more than one, but just curious 🙂


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