Description
These creamy Tuscan-style meatballs are low-carb and keto-friendly, made with almond flour and simmered in a rich garlic-Parmesan cream sauce with spinach and sun-dried tomatoes.
Ingredients
-
1 lb ground beef or turkey
-
1/3 cup almond flour
-
1/4 cup grated Parmesan
-
1 egg
-
1 tsp garlic powder
-
1/2 tsp onion powder
-
1 tsp Italian seasoning
-
3/4 tsp salt
-
1/2 tsp black pepper
For the Sauce:
-
1 tbsp olive oil
-
2 tbsp butter, divided
-
2 cloves garlic, minced
-
3/4 cup heavy cream
-
1/2 cup chicken broth
-
1/3 cup grated Parmesan
-
1/3 cup chopped sun-dried tomatoes
-
2–3 cups fresh spinach
Instructions
-
In a large bowl, mix meatball ingredients until just combined.
-
Form into 18 meatballs.
-
In a skillet, heat 1 tbsp butter and olive oil. Brown meatballs on all sides in batches. Set aside.
-
In same skillet, add remaining butter and garlic. Cook 30 seconds.
-
Add cream, broth, Parmesan, and sun-dried tomatoes. Simmer 5 minutes.
-
Add meatballs back into sauce. Cover and simmer 10–12 minutes.
-
Stir in spinach and cook until wilted. Serve hot.
Notes
-
Use ground chicken or pork as a variation.
-
For dairy-free, sub cream with coconut milk and Parmesan with nutritional yeast.
-
Serve over zucchini noodles or cauliflower mash for a full low-carb meal.
-
Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes