Keto Tuscan Chicken Meatballs Recipe 415

KETO TUSCAN CHICKEN MEATBALLS RECIPE - (4.1/5)

Keto Tuscan Chicken Meatballs Recipe - (4.1/5) image

Provided by á-114582

Number Of Ingredients 12

Ingredients

1 lb ground chicken
1/4 cup almond flour
2 tbsp olive oil
1 egg
2 tbsp parsley
1 tsp italian seasoning
6 tbsp mayo
1 tbsp garlic spread
4 tbsp sundried tomato pesto
1/2 cup parmesan cheese
1/4 tsp salt
provolone cheese (optional)

Steps:

Preheat the oven to 350 degrees. Combine the ground chicken, almond flour, egg, salt, 3 tbsp of sundried tomato pesto, parsley, italian seasoning, egg, garlic spread and parmesan cheese. Form into about 20 meatballs and brush with olive oil. Bake for 17 minutes or until cooked through if making larger meatballs. Then broil on high for 3-4 minutes or until they're nice and golden brown on top. Mix the mayo with the remaining tbsp of sundried tomato pesto and put a dollop on top of the meatballs when ready to serve.

KETO TUSCAN MEATBALLS

Keto Tuscan Meatballs image

I know what you must be thinking, "no eggs!?" When I first came up with this recipe, I was out of eggs, and it turned out just fine. These meatballs hold together very well due to the ground up onions and cheese, making them easy to handle in the pan. Garnish with basil and serve over zoodles, spaghetti squash, riced cauliflower, or enjoy as is.

Provided by Cam

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 13

Ingredients

1 cup shredded Cheddar cheese
½ cup grated Parmesan cheese
½ cup French-fried onions, finely crushed
3 cloves garlic, chopped
2 teaspoons Italian seasoning
1 pinch cayenne pepper, or to taste
1 pinch salt and ground black pepper to taste
½ pound ground beef
½ pound ground turkey
3 tablespoons butter, divided
1 (10 ounce) package fresh spinach
½ cup heavy cream
½ cup water

Steps:

Combine Cheddar cheese, Parmesan cheese, onions, garlic, Italian seasoning, cayenne pepper, salt, and black pepper in a large mixing bowl and lightly mix. Add beef and turkey; mix by hand until well combined. Form mixture into 8 large meatballs.
Heat 1 to 2 tablespoons butter in a large saute pan over medium heat. Add meatballs to the melted butter and cook, uncovered, turning occasionally until a crust forms, 10 to 15 minutes. Cover and cook on low heat, turning occasionally, for 10 to 15 minutes more. Transfer meatballs to a serving dish and cover.
Add remaining butter to the pan and melt over low heat. Add spinach and stir until well wilted, about 5 minutes. Add cream and water; cook until reduced, 3 to 5 minutes. Add cooked meatballs and cook, 5 to 10 minutes, turning meatballs over every other minute.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 8.9 g, Cholesterol 106.8 mg, Fat 34.1 g, Fiber 1 g, Protein 21.4 g, SaturatedFat 17.4 g, Sodium 502.2 mg, Sugar 0.4 g

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