Name: Irresistibly Creamy Tuscan Low Carb Meatballs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tuscan
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.)

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Introduction

These irresistibly creamy Tuscan low carb meatballs are a fantastic way to enjoy comfort food without the carbs. Packed with savory flavors and creamy sauce, they make a perfect dinner that’s both satisfying and healthy.

A white bowl filled with about a dozen browned meatballs covered in a thick, creamy orange sauce with visible swirls of white cream and green spinach leaves mixed throughout. The meatballs are round, tightly packed, and evenly browned on the outside. The sauce looks rich and smooth, pooling closely around the meatballs, making the dish look warm and hearty. The bowl sits on a white marbled surface, and the image captures the texture and color contrast clearly. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: With your hands, form the mixture into meatballs about the size of golf balls.
Step 3: Heat a skillet over medium heat with a touch of oil. Add the meatballs, cooking until they are browned on all sides, approximately 8-10 minutes.
Step 4: In the same skillet, reduce heat to low and pour in the heavy cream and chicken broth, stirring well. Once combined, add the Parmesan cheese, spinach, and fresh basil to the sauce, cooking until the spinach wilts, about 3-4 minutes.
Step 5: Gently place 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 a dairy-free version, substitute heavy cream with coconut milk and Parmesan cheese with nutritional yeast.
Try mixing fresh herbs like thyme or oregano with the Italian seasoning for a unique twist.
To add extra texture, sprinkle chopped nuts such as pine nuts over the finished dish.
Use kale or Swiss chard instead of spinach for a heartier green.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain the creamy texture.

How to Serve

A close-up view of a white bowl filled with about fifteen golden-brown meatballs covered in a creamy, light orange sauce with visible green spinach leaves mixed in. The meatballs are evenly spaced, partially submerged in the thick sauce with a smooth texture and small oil patches. The dish sits on a white marbled texture surface, and the meatballs have a slightly crispy, browned surface under the creamy sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these meatballs?

Yes, these meatballs freeze well. Place cooked and cooled meatballs in a freezer-safe container or bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

What can I serve with these meatballs?

They pair wonderfully with cauliflower rice for a low-carb meal, but you can also serve them over zucchini noodles, mashed cauliflower, or a simple green salad for a complete dinner.