Description
Delicious keto meatballs in a creamy Tuscan sauce with spinach and sun-dried tomatoes, offering a perfect blend of flavor and comfort.
Ingredients
- 1 lb (450 g) ground beef (or turkey/chicken)
- 2 eggs
- ½ cup almond flour
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1 cup heavy cream (or coconut cream)
- ½ cup sun-dried tomatoes, chopped
- ¼ cup Parmesan, grated (or nutritional yeast)
- 2 cups spinach
- 1 cup chicken broth
- Optional garnish: fresh basil, extra Parmesan, black pepper, or chili flakes
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- In a bowl, mix ground beef, eggs, almond flour, garlic powder, and Italian seasoning until well combined.
- Shape mixture into 1-inch meatballs and place on the prepared baking sheet.
- Bake for about 20 minutes, until browned and cooked through.
- In a skillet over low heat, combine heavy cream, chicken broth, sun-dried tomatoes, and spinach. Simmer for approximately 5 minutes, until spinach wilts and sauce thickens.
- Add the baked meatballs to the skillet, stirring gently to coat. Allow to simmer for an additional 3–5 minutes.
- Taste and adjust salt and pepper. Garnish if desired before serving.
Notes
Keep meatball sizes uniform to ensure even baking. Avoid high heat on the sauce to prevent splitting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian