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Spinach & Artichoke Dip Meatballs – Low Carb & Gluten Free

  • Yield: 15 meatballs (5 servings) 1x


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



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)


For the meatballs:

  1. 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:

  1. 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.


Approximate nutrition info per serving: 474 calories, 37g fat, 3g net carbs, 29g protein


  • Serving Size: 3 meatballs with approximately 2 Tbsp sauce

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