Best Keto Tuscan Chicken Meatballs Recipes

EASY LOW CARB KETO MEATBALLS RECIPE (30 MIN!)

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
• In a large bowl, stir together the grated Parmesan cheese, almond flour, Italian seasoning, sea salt, and black pepper.
• Whisk in the milk, grated onion, egg, garlic, and fresh parsley. Let the mixture sit for a couple of minutes.
• Mix in the ground beef using your hands, until just incorporated. (Don't over-mix to avoid tough meatballs.)
• Form the mixture into 1 in (2.5 cm) balls and place on the lined baking sheet. (A small cookie scoop this size works well for this. If using your hands, use a gentle touch and don't pack the meatballs too tightly.)
• Bake for 10-12 minutes, until the meatballs are barely done. (If you want them more golden, you can place them under the broiler for a couple of minutes.)
• Top each meatball with marinara sauce. Return to the oven and bake for 3-5 minutes, until the sauce is hot and meatballs are cooked through. Garnish with additional fresh parsley.

KETO TUSCAN CHICKEN MEATBALLS RECIPE - (4.1/5)

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

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.