Irresistibly Creamy Tuscan Low Carb Meatballs Recipe

Introduction

These irresistibly creamy Tuscan low carb meatballs are a flavorful and satisfying dish perfect for anyone looking to enjoy a rich, comforting meal without the carbs. Made with a luscious creamy sauce packed with spinach and fresh basil, they’re great for a quick dinner that feels special.

Ingredients

• 1 pound ground beef or turkey (choose your preference for a juicy texture)
• 1 teaspoon garlic powder (fresh garlic can be substituted for extra zest)
• 1 teaspoon onion powder (adjust to taste for a milder flavor)
• 1/2 cup almond flour (coconut flour can be used as a substitute)
• 1 large egg (for an egg-free option, try unsweetened applesauce)
• 2 teaspoons Italian seasoning (feel free to mix your spices for variety)
• 1 cup heavy cream (half-and-half can be a lighter alternative)
• 1 cup chicken broth (vegetable broth can be used for a vegetarian option)
• 1/2 cup Parmesan cheese (nutritional yeast can substitute for dairy-free diets)
• 2 cups spinach (kale or other greens can be substituted)
• 1/4 cup fresh basil (dried basil can be used in a pinch but use about one-third of the amount)

Instructions

1. Step 1: In a large mixing bowl, combine the ground beef or turkey, garlic powder, onion powder, almond flour, egg, and Italian seasoning. Mix until fully incorporated, ensuring a smooth texture.
2. Step 2: With your hands, form the mixture into meatballs about the size of golf balls.
3. Step 3: Heat a skillet over medium heat with a touch of oil. Add the meatballs and cook until browned on all sides, approximately 8-10 minutes.
4. Step 4: Reduce the skillet heat to low and pour in the heavy cream and chicken broth, stirring well to combine.
5. Step 5: Add the Parmesan cheese, spinach, and fresh basil to the sauce. Cook until the spinach wilts, about 3-4 minutes.
6. Step 6: Gently place the cooked meatballs into the sauce. Let them simmer for 2-3 minutes before serving immediately over cauliflower rice or your preferred base.

Tips & Variations

• For an extra flavor boost, add a pinch of red pepper flakes to the sauce for mild heat.
• Try swapping ground turkey for chicken to lighten the dish further.
• Use fresh garlic instead of garlic powder for a more robust garlic flavor.
• Serve over zucchini noodles or spaghetti squash for a tasty low-carb alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of broth or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and cook the meatballs ahead. Keep the sauce separate and combine just before serving to maintain freshness.

Is this recipe gluten-free?

Yes, using almond flour makes this recipe naturally gluten-free. Just be sure all other ingredients are certified gluten-free if needed.

Irresistibly Creamy Tuscan Low Carb Meatballs Recipe

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★★★★★

5 from 52 reviews

These Irresistibly Creamy Tuscan Low Carb Meatballs combine juicy ground beef or turkey meatballs with a rich, creamy sauce packed with Parmesan, spinach, and fresh basil. Perfect for a delicious low-carb dinner, they are cooked in a skillet and served simmered in a savory cream and chicken broth sauce, offering a comforting and flavorful meal that’s easy to prepare.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Meatballs

• 1 pound Ground Beef or Turkey
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 cup Almond Flour
• 1 large Egg
• 2 teaspoons Italian Seasoning

Sauce

• 1 cup Heavy Cream
• 1 cup Chicken Broth
• 1/2 cup Parmesan Cheese
• 2 cups Spinach
• 1/4 cup Fresh Basil

Instructions

1. Prepare the meatball mixture: In a large mixing bowl, combine the ground beef or turkey, garlic powder, onion powder, almond flour, egg, and Italian seasoning. Mix thoroughly until the ingredients are well incorporated and the mixture has a smooth, even consistency.
2. Form meatballs: Using your hands, shape the mixture into golf ball-sized meatballs, ensuring they are evenly sized for consistent cooking.
3. Brown the meatballs: Heat a skillet over medium heat and add a small amount of oil to prevent sticking. Place the meatballs in the skillet and cook, turning occasionally, until they are browned evenly on all sides, about 8 to 10 minutes.
4. Prepare the creamy sauce: Reduce the skillet heat to low. Pour in the heavy cream and chicken broth, stirring to combine. Add the Parmesan cheese, spinach, and fresh basil to the skillet, cooking until the spinach wilts and the sauce thickens slightly, about 3 to 4 minutes.
5. Simmer meatballs in sauce: Gently place the browned meatballs back into the sauce. Allow them to simmer together for 2 to 3 minutes so the flavors meld and the meatballs become tender and fully cooked through.
6. Serve: Serve the creamy Tuscan meatballs immediately over cauliflower rice or your preferred low-carb base for a hearty and delicious meal.

Notes

• For a lighter sauce, substitute half-and-half for heavy cream.
• Use coconut flour instead of almond flour if preferred.
• Fresh garlic can replace garlic powder for a more robust flavor.
• Vegetable broth can be used instead of chicken broth for a vegetarian variation.
• To make this dish dairy-free, substitute Parmesan cheese with nutritional yeast.
• Ensure meatballs are cooked thoroughly to an internal temperature of 160°F for ground beef or 165°F for turkey.
• Serve with cauliflower rice or zucchini noodles as a low-carb option.

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