Creamy Tuscan Keto Meatballs
Deliciously creamy meatballs featuring sun-dried tomatoes and spinach, perfect for a keto-friendly meal.
Ingredients
For the meatballs
- 1 lb ground beef or turkey You can swap for your favorite protein.
- 1/2 cup grated Parmesan cheese For added flavor.
- 1/4 cup almond flour Can substitute with other nut flours.
- 1 large egg Beaten.
- 2 cloves garlic, minced For flavor.
- 1 tsp Italian seasoning Adjust seasoning to taste.
- to taste Salt and pepper For seasoning.
For the creamy sauce
- 2 tbsp olive oil For cooking the sauce.
- 1 cup heavy cream Create the creamy base.
- 1 cup spinach, chopped Fresh for flavor and nutrients.
- 1/2 cup sun-dried tomatoes, chopped For tangy sweetness.
- Fresh basil for garnish Optional, for presentation.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground meat, grated Parmesan, almond flour, beaten egg, minced garlic, Italian seasoning, salt, and pepper.
- Mix well until everything is fully incorporated.
- Form the mixture into meatballs and place them on a baking sheet.
Cooking
- Bake for 20-25 minutes or until the meatballs are cooked through (160°F / 71°C for beef, 165°F / 74°C for turkey).
- Meanwhile, heat olive oil in a skillet over medium heat.
- Add the heavy cream, chopped spinach, and sun-dried tomatoes. Stir until the spinach has wilted and everything is heated through.
- Carefully add the baked meatballs to the skillet, and coat them in the creamy sauce.
- Serve hot, garnished with fresh basil.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat to 165°F (74°C).