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30-Minute Low Carb Creamy Tuscan Meatballs You’ll Crave

low carb creamy tuscan meatballs
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A low-carb, creamy Tuscan meatball dish with sun-dried tomatoes and spinach in a rich Parmesan sauce.

Ingredients

Scale
  • 1 lb ground beef (or ground turkey/Italian sausage)
  • 1 large egg
  • 1/3 cup grated Parmesan
  • 1/4 cup almond flour (low carb binder)
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1 tbsp olive oil (for browning)
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1/3 cup sun-dried tomatoes, chopped (in oil, drained)
  • 2 cups fresh baby spinach
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions

  1. Mix meatballs: In a bowl, combine ground meat, egg, Parmesan, almond flour, garlic, Italian seasoning, salt, pepper, and onion powder. Roll into 1 1/2-inch meatballs.
  2. Brown: Heat olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides, 6–8 minutes (they don’t need to be fully cooked yet). Transfer to a plate.
  3. Start the sauce: Reduce heat to medium. Add butter and garlic; cook 30 seconds until fragrant.
  4. Simmer: Pour in chicken broth and scrape up browned bits. Stir in heavy cream and bring to a gentle simmer.
  5. Make it creamy: Add Parmesan and whisk until smooth. Stir in sun-dried tomatoes and red pepper flakes.
  6. Finish cooking: Return meatballs to the skillet and simmer 8–10 minutes, until cooked through (165°F for turkey or 160°F for beef).
  7. Add spinach: Stir in spinach and cook 1–2 minutes until wilted. Taste and adjust salt/pepper. Serve hot.

Notes

  • Use ground turkey or Italian sausage for variation.
  • Adjust red pepper flakes for desired spice level.
  • Serve with zucchini noodles or cauliflower rice for a complete low-carb meal.

Nutrition

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