So I made these oozy orbs of deliciousness last Monday, and it was KILLING ME to have to wait an entire week to share them with you today!
In my ongoing quest to create delicious low carb meatball recipes, I decided to tackle the flavors and textures of the ever popular spinach and artichoke dip for this week’s Meatball Monday installment.
A couple of years ago I made a keto friendly soup from spinach and artichoke dip that was amazing – so why not a meatball?
I didn’t want to just slap a plain ole’ meatball into a vat of spinach and artichoke dip though – where’s the fun in that? So I put the spinach and artichokes (along with cheese of course) into the actual meatball, and then bathed it in a luscious, creamy (and also cheesy) sauce. If Queso and Alfredo had a love child, this sauce would be it – SO GOOD.
The end result was a black out good bowl of yum. I don’t know how else to describe it so that you’ll understand how delicious it was. It’s beyond description – total bliss. I almost cried when it was all gone. In fact, I’m tearing up right now.
This one will definitely be going into our regular rotation – I can’t wait for you guys to try it and report back!!! Maybe you’ll be able to describe how good it was better than I did…
Serve this alone, or with a cauliflower mash or over some cooked spaghetti squash or zucchini noodles to soak up all that cheesy sauce!!!
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Spinach & Artichoke Dip Meatballs – Low Carb & Gluten Free
- Yield: 15 meatballs (5 servings) 1x
Description
A delicious low carb and gluten free meatball recipe based on the popular spinach and artichoke dip.
Ingredients
For the Meatballs:
- 1lb ground chuck (80/20)
- 1 egg
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup frozen chopped spinach (thawed and drained)
- 1/2 cup chopped artichoke hearts (canned or frozen is fine)
- 1/2 cup Mozzarella cheese, shredded
- 1/4 tsp ground nutmeg
- 1/2 tsp garlic powder
- 1/2 tsp Kosher salt
- 1/4 tsp ground black pepper
- 2 Tbsp olive oil for frying
For the sauce:
- 4 oz cream cheese, softened
- 1/3 cup heavy whipping cream
- 1/4 cup grated parmesan cheese
- 1/8 tsp ground black pepper
- 1/8 tsp ground nutmeg
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 cup Mozzarella cheese (for the top)
Instructions
For the meatballs:
- Combine all of the meatball ingredients (except olive oil) in a medium bowl and mix well. Form into 15 meatballs. Heat the olive oil in a nonstick pan and fry the meatballs until golden brown and cooked through (about 3 – 4 minutes per side.) Remove and set aside while you make the sauce.
For the sauce:
- Combine all of the sauce ingredients (except the shredded Mozzarella) in a medium, microwave-safe bowl. Microwave for 2 minutes, then stir until fully combined. (Alternatively you could heat in a small saucepan for 5 minutes) Place your meatballs in a greased,oven-safe, casserole dish. Pour the sauce over the meatballs, then sprinkle with the mozzarella cheese. Bake at 375 degrees (F) for 10 minutes, or microwave for 2 – 3 minutes, until the cheese is melted and the sauce is bubbling. Serve hot.
Notes
Approximate nutrition info per serving: 474 calories, 37g fat, 3g net carbs, 29g protein
Nutrition
- Serving Size: 3 meatballs with approximately 2 Tbsp sauce
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Have you entered the June Kitchenaid Stand Mixer Giveaway yet??? You’re kidding me!? Well get over there and do it, Silly! How else are you going to win???
Marisol says
I love spinach dip and cannot wait to try these. These sound amazing and look forward to adding them to my keto recipe rotation.
KimRock says
Sweet merciful heavens these were amazing, WOW! I made the recipe as is and find nothing to change. The meatballs were tasty on their own, but with the sauce this is extraordinary. As I’ve found with experience making many recipes of Melissa’s DON’T SKIP THE SAUCE. I did bake the meatballs since it’s easier for me (375 degree oven), rather than fry. I make several of her meatball recipes on a regular basis and this one will be added in. My non-keto friends also loved this recipe.
CaroleW says
These sound fantastic! I think ground lamb would be amazing too.
Christine says
Hi, these sound delicious! But was wondering,if ground turkey would work.
Mellissa Sevigny says
Yes!
Theresa says
Oh goodness these are delicious!!!! I subbed crushed pork rinds for the almond flour because of allergies, and it worked out perfectly!! I put the raw meatballs in the fridge for 15 minutes to firm up a bit, and cooked them in a non stick pan. So nice and crispy on the outside, tender and light on the inside! Held together wonderfully.
Going to put this on the regular rotation!
Mellissa Sevigny says
Haven’t made this in years Theresa but your comment reminded me how much we used to love them so I’m adding them back into the rotation! Thank you!
Norma Tumberg says
These are the best meatballs e.v.e.r.
I have made them many times. The nutmeg really does it.
Charlene says
I thought this was so yummy. The only change I made: I had a little bit of left-over marinara. Heated it and drizzled a bit over each serving. The added color was pretty and it added just a bit to the overall yum. Served over pasta, but would be great over broccoli or asparagus too.
Thanks for a great recipe. Will repeat often.