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Creamy Tuscan Low Carb

Creamy Tuscan Low Carb Meatballs: Keto Comfort in Every Bite

Savor these Creamy Tuscan Low Carb Meatballs, a perfect keto dish filled with rich Italian flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 12 meatballs
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef or Turkey Substitution: Ground chicken or pork for a lighter option.
  • 1 teaspoon Garlic Powder Substitution: Fresh garlic for extra zest.
  • 1 teaspoon Onion Powder Substitution: Adjust the amount for a milder flavor.
  • ½ cup Almond Flour Substitution: Coconut flour for a nut-free option.
  • 1 unit Eggs Substitution: Unsweetened applesauce for a vegan alternative.
  • 1 tablespoon Italian Seasoning Substitution: Customize with preferred herbs.
For the Creamy Sauce
  • 1 cup Heavy Cream Substitution: Half-and-half for a lighter version.
  • ½ cup Chicken Broth Substitution: Vegetable broth for a vegetarian option.
  • ½ cup Parmesan Cheese Substitution: Nutritional yeast for a dairy-free alternative.
  • 2 cups Spinach Substitution: Kale or other greens can be used.
  • 1 tablespoon Fresh Basil Substitution: Dried basil (1/3 amount) if fresh is unavailable.

Equipment

  • Large bowl
  • Skillet
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine ground beef or turkey, garlic powder, onion powder, almond flour, beaten egg, and Italian seasoning. Mix well until integrated.
  2. Shape the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. You should yield approximately 12-16 meatballs.
  3. Heat olive oil in a skillet over medium heat. Cook the meatballs for about 8-10 minutes, turning until browned on all sides and cooked through.
  4. In the same skillet, add heavy cream and chicken broth. Stir to combine and simmer for about 2 minutes.
  5. Add Parmesan cheese, spinach, and fresh basil to the sauce. Cook for an additional 3-4 minutes until the spinach wilts and the cheese melts.
  6. Gently add the cooked meatballs back into the sauce and simmer for an additional 2-3 minutes. Serve over cauliflower rice and garnish as desired.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 5gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 2mg

Notes

Use fresh, high-quality ingredients for optimal flavor. Cook in batches to prevent overcrowding in the skillet.

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