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Spinach and Herb Chicken Meatballs #lowfodmap #tararochfordnutrition

Spinach and Herb Chicken Meatballs

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  • Author: Tara Deal Rochford
  • Total Time: 30 minutes
  • Yield: 16 meatballs 1x


Delicious and flavor-filled Spinach and Herb Chicken Meatballs are a recipe that gets rave reviews every time! Gluten free, dairy free, low FODMAP.



1lb ground chicken breast

1 cup baby spinach, chopped

2 teaspoons dried basil

2 teaspoons dried chives

2 teaspoons dried parsley

¼ cup walnuts, ground into crumbs/flour using food processor

1 tsp crushed red pepper, optional

½ tsp kosher salt

¼ tsp black pepper


Preheat the oven to 350 degrees Fahrenheit.

Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the ground chicken, spinach, herbs, ground walnuts, red pepper if using, salt and pepper.  You may want to use your hands here!

Form the meatballs into golf ball sized balls and place on the prepared baking sheet.

Bake for 15-20 minutes at 350 degrees. 

Remove from oven and serve with your favorite vegetable or salad and  a side of marinara sauce for dipping if desired.


This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: dinner
  • Method: oven
  • Cuisine: american


  • Serving Size: 1 meatball
  • Calories: 42.8
  • Sugar: .1 g
  • Sodium: 94.3 mg
  • Fat: 1.6 g
  • Saturated Fat: .1 g
  • Carbohydrates: .4 g
  • Fiber: .2 g
  • Protein: 6.9 g