Spinach Artichoke Chicken Meatballs

Keto Spinach Artichoke Chicken Meatballs

Keto Spinach Artichoke Chicken Meatballs

Ingredients

  • 12 oz ground chicken
  • 1/2 cup canned artichokes drained, finely chopped
  • 1/2 cup spinach cooked, finely chopped
  • 1 tbsp mayonnaise
  • 2 tbsp almond flour
  • 1/4 cup parmesan cheese shredded or shaker
  • 1/2 cup cheddar cheese shredded
  • 1 tsp garlic crushed
  • 1 tsp salt & pepper each

For the Parmesan Cream

  • 1/2 cup heavy cream – Sub for half & half Almond Milk or your choice
  • 1/4 tsp xanthan gum- Sub your desired thickening agent if your diet allows
  • 1/2 tsp garlic crushed
  • 1/4 cup parmesan cheese shredded or shaker
  • salt and pepper to taste
  • Fresh Spinach to add at the end optional

Instructions

  • Combine all ingredients in a bowl.
  • Using a scoop (we just used our hands and a scale), measure mixture into enough to roll 9 large meatballs.
  • Preheat oven to 350°
  • Heat a skillet on medium, lightly spray or drizzle with olive oil.
  • Place meatballs in the skillet. Sear until a nice browned crust forms, about 3 minutes.
  • This pan looks dry, but it isn’t. It’s a FANTASTIC non-stick skillet so only takes a light spray of oil.
  • Flip meatballs, using a spoon will protect the meatballs from getting crushed. Push them against the side of the pan and just do a quick scoop and slip.
  • Let the meatballs brown on the other side while you gather the ingredients for the cream sauce.
  • Use a measuring cup or small bowl to whisk the xanthan gum into the cream. Add the parmesan cheese and garlic. Mix.
  • Pour into the pan. Cream will begin to bubble immediately. Remove from heat
  • Place skillet in the oven, uncovered and bake for 15 minutes or until middle reaches 165°.
  • Garnish with fresh spinach and serve with zoodles, cauliflower rice (or your favorite pasta if your diet allows).

RECIPE NOTE– WE INTENTIONALLY MADE A VERY SMALL AMOUNT OF CREAM. YOU CAN CERTAINLY DOUBLE THE RECIPE IF DESIRED.

See other recipes