Preheat your oven to 180°C so it reaches the correct temperature before baking, and line a baking tray with parchment paper to prevent sticking and ensure the meatballs cook evenly without burning on the bottom. Lightly brushing the paper with a small amount of oil can help with extra non-stick protection.

Take your fresh spinach and finely chop it using a sharp knife. Make sure the pieces are small and evenly cut so they blend smoothly into the mixture without creating clumps or uneven texture inside the meatballs.

In a large mixing bowl, add the ground chicken, ricotta cheese, chopped spinach, egg, almond flour, parmesan cheese, garlic powder, onion powder, salt, and black pepper. This combination creates a balanced mixture that is both flavorful and moist.

Using a spoon or clean hands, gently mix all the ingredients together until just combined. Avoid pressing or overworking the mixture, as this can make the meatballs dense and tough instead of soft and juicy. The mixture should feel slightly soft but hold its shape.

Scoop small portions of the mixture and roll them between your hands to form evenly sized meatballs. Try to keep them uniform in size so they cook at the same rate. Place each meatball onto the prepared baking tray, leaving a small gap between them for proper air circulation.

Once all the meatballs are shaped and arranged, place the tray into the preheated oven on the middle rack. Bake for 18 to 22 minutes, checking toward the end to ensure they are fully cooked through and lightly golden on the outside without becoming dry.

Remove the tray from the oven and let the meatballs rest for about 3 to 5 minutes. This resting time allows the juices to redistribute inside the meatballs, helping them stay tender and flavorful.

Serve the meatballs warm with your preferred side dish or sauce. They pair well with salads, low-carb pasta, or a light yogurt-based dip for a complete and satisfying high-protein meal.