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
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4 cups frozen green peas
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2 tbsp unsalted butter
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1/2 cup finely chopped sweet onion or shallot
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1/2 tsp kosher salt
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1/4 tsp black pepper
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1–2 tbsp chopped fresh herbs (thyme, parsley, or mint)
Instructions
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In a skillet, melt butter over medium-low heat. Add onion and sauté for 5–7 minutes until soft.
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Stir in frozen peas. Cook for 5–6 minutes, stirring often, until heated through and bright green.
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Season with salt and pepper. Add chopped herbs and cook 1 more minute.
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Taste and adjust seasoning. Serve warm.
Notes
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For extra richness, finish with a pat of butter or a splash of cream.
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Best served fresh, but leftovers reheat well.
- Prep Time: 5 minutes
- Cook Time: 10 minutes