Description
A delicious low carb and gluten free meatball recipe based on the popular spinach and artichoke dip.
Ingredients
Scale
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
