Creamy Tuscan Low Carb Meatballs
Delicious low-carb meatballs in a creamy Tuscan sauce, perfect for a satisfying and healthy dinner.
Ingredients
Meatballs
- 1 lb ground beef or turkey Use ground chicken for a different flavor.
- 1/2 cup almond flour Gluten-free alternative to breadcrumbs.
- 1 pc egg Acts as a binder.
- 2 cloves garlic, minced Adds flavor.
- 1 tsp Italian seasoning
- Salt and pepper to taste
Creamy Sauce
- 2 cups spinach Fresh spinach, cooked until wilted.
- 1/2 cup heavy cream Can be substituted for coconut cream for dairy-free.
- 1/2 cup parmesan cheese, grated Dairy-free alternative can be used.
- 1 cup chicken broth Used to create the sauce.
- 1 tbsp olive oil For cooking the meatballs.
Instructions
Preparation
- In a bowl, mix ground beef, almond flour, egg, garlic, Italian seasoning, salt, and pepper until well combined. Form into meatballs.
- In a skillet, heat olive oil over medium heat and cook the meatballs until browned on all sides.
Cooking the Sauce
- Remove meatballs and set aside. In the same skillet, add spinach and cook until wilted.
- Pour in chicken broth, heavy cream, and parmesan cheese. Stir until combined and bring to a gentle simmer.
- Return meatballs to the skillet, cover, and cook for another 10 minutes until meatballs are cooked through.
Serving
- Serve hot and enjoy your low carb meal!
Notes
For variations, you can adjust seasonings to taste or substitute ingredients as preferred. To store, cool meatballs and keep in an airtight container in the refrigerator for up to three days or freeze for up to three months.