Creamy Tuscan Low-Carb Meatballs
Ingredients:
For the Meatballs:
1 lb (≈ 450 g) ground meat (beef, turkey or mix)
1 large egg
½ cup grated Parmesan cheese
2 tablespoons almond flour (or fine almond meal)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
For the Creamy Tuscan Sauce:
2 tablespoons olive oil or butter
2–3 cloves garlic, minced
½ cup sun-dried tomatoes (oil-packed or drained), chopped
1 cup heavy cream (or full-fat coconut cream for dairy-free)
¼ cup chicken or vegetable broth (optional, to thin sauce if needed)
2 cups baby spinach
½ cup grated Parmesan cheese
Pinch of red pepper flakes (optional, for mild heat)
Salt & pepper to taste
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground meat, egg, Parmesan, almond flour, garlic powder, Italian seasoning, salt, and pepper. Mix gently until just combined — avoid overmixing.
Shape mixture into meatballs about 1 to 1.5 inches in diameter and place them on the prepared baking sheet.
Bake for 18–20 minutes, or until meatballs are browned and cooked through.
While meatballs bake, prepare the sauce: in a large skillet over medium heat, heat olive oil or butter. Add minced garlic and sauté until fragrant (about 30 seconds).
Add chopped sun-dried tomatoes and stir for 1 minute. Pour in the heavy cream and broth (if using), bring to a gentle simmer.
Add grated Parmesan and stir until melted. Then add baby spinach and let it wilt. If sauce seems too thick, add a splash more broth or cream. Season with salt, pepper, and red pepper flakes if using.
When meatballs are ready, gently transfer them into the sauce, stirring to coat them thoroughly. Simmer together for 3–5 minutes to let flavors meld.
Serve hot — on its own, over zoodles/spiralized veggies, cauliflower rice, or low-carb pasta to keep it low-carb.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: ~340 kcal | Servings: 4