Name: Creamy Tuscan Keto Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 lb ground chicken or turkey; 1/4 cup almond flour; 1/4 cup grated Parmesan cheese; 1 egg; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and pepper, to taste; 1 tbsp olive oil; 1/2 cup heavy cream; 1/4 cup sun-dried tomatoes, chopped; 1 cup fresh spinach; 1/4 cup grated Parmesan cheese; Salt and pepper, to taste

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Introduction

Creamy Tuscan Keto Meatballs are a delicious low-carb meal featuring tender chicken or turkey meatballs in a rich, flavorful sauce. This comforting dish combines sun-dried tomatoes, spinach, and Parmesan cheese for a satisfying taste that’s perfect for keto and low-carb diets.

A round white bowl filled with about a dozen meatballs covered in a creamy orange sauce mixed with pieces of dark green spinach and small bits of reddish sun-dried tomatoes. The meatballs are browned and have a slightly rough texture. The sauce looks thick and coats the meatballs and vegetables well. The bowl sits on a white marbled surface with some green leaves and small black peppercorns scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken or turkey
1/4 cup almond flour
1/4 cup grated Parmesan cheese
1 egg
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper, to taste
1 tbsp olive oil
1/2 cup heavy cream
1/4 cup sun-dried tomatoes, chopped
1 cup fresh spinach
1/4 cup grated Parmesan cheese
Salt and pepper, to taste

Instructions

Step 1: In a large bowl, combine the ground chicken or turkey, almond flour, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix well and form the mixture into meatballs.
Step 2: Heat olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
Step 3: In the same skillet, pour in the heavy cream. Add the chopped sun-dried tomatoes, fresh spinach, and grated Parmesan cheese. Cook while stirring until the spinach wilts and the sauce thickens slightly.
Step 4: Return the meatballs to the skillet and simmer them in the creamy sauce for a few minutes to absorb the flavors before serving.

Tips & Variations

Use ground turkey for a leaner option or ground chicken for a milder flavor.
Substitute spinach with kale or Swiss chard if you prefer a different leafy green.
Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
Serve over zucchini noodles or cauliflower rice to keep the dish keto-friendly and filling.

Storage

Store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. Avoid overheating to keep the sauce creamy.

How to Serve

A round white bowl filled with about a dozen meatballs covered in a creamy orange sauce with bits of green spinach leaves evenly mixed throughout. There are several pieces of sun-dried tomatoes scattered on top and among the meatballs, adding a deep red color contrast. The sauce looks thick and smooth, coating each meatball and the spinach. The bowl is placed on a white marbled surface, with some fresh green herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of chicken or turkey?

Yes, ground beef can be used if preferred. Keep in mind it will change the flavor and fat content, but the meatballs will still be delicious.

Are these meatballs suitable for freezing?

Absolutely. Cook the meatballs and cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in the sauce or thaw overnight in the fridge.