This dish is easy enough for a weeknight meal. And if you’re not a stickler for perfectly round meatballs, it will cut your time in half – I just spoon the meatball mixture onto a parchment-lined cookie sheet using two spoons and attempt to make a somewhat round shape. I personally like them like this; they’re all different and it adds a little rustic flair.
Add the chicken to a bowl and break up with a spatula. Then add the egg, almond flour, cilantro, lime juice, mayo, salt and garlic and combine well. (I know it sounds weird to add mayonnaise to this recipe, but it makes the meatballs really moist, and a little goes a long way. Using the two-spoon trick I mentioned above, begin placing this mixture on a parchment-lined cookie sheet and bake in the oven at 350ºF for 30 minutes.)
Add the olive oil to a skillet and turn up the heat to medium high. Once the pan is hot, add the onion and cook until it becomes translucent.
Add the lemon juice to the pan. Next, add the spinach and cook until it is wilted; about 4 minutes. Serve hot.