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Keto Chicken Bacon Alfredo Meatballs - Creamy, Savory, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the meatballs:
  • 1.5 pounds ground chicken (dark meat preferred for juiciness)
  • 4 slices thick-cut bacon, cooked crisp and finely chopped (reserve 1–2 tablespoons bacon fat)
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup almond flour
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Alfredo sauce:
  • 2 tablespoons unsalted butter
  • 2 tablespoons reserved bacon fat (or more butter, if needed)
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 3/4 cup freshly grated Parmesan cheese, plus more to taste
  • 1/4 teaspoon nutmeg (optional)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley (for garnish)
  • For serving (optional): Zucchini noodles, roasted cauliflower, sautéed spinach, or shirataki noodles

Method
 

  1. Cook the bacon. Fry the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel–lined plate and chop. Reserve 1–2 tablespoons of bacon fat for the sauce.
  2. Mix the meatballs. In a large bowl, combine ground chicken, chopped bacon, Parmesan, almond flour, egg, garlic, onion powder, Italian seasoning, red pepper flakes, salt, and pepper. Stir gently until just combined. Do not overmix.
  3. Shape the meatballs. With damp hands or a scoop, form 20–24 meatballs, about 1.5 inches each. Place on a parchment-lined sheet pan.
  4. Brown the meatballs. Heat a tablespoon of oil in the same skillet over medium-high. Sear meatballs in batches, turning to brown on all sides, about 5–7 minutes total. They don’t need to be fully cooked through yet. Transfer to a plate.
  5. Make the Alfredo sauce. Reduce heat to medium. Add butter and reserved bacon fat to the skillet. Stir in garlic and cook 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer.
  6. Finish the sauce. Whisk in Parmesan and nutmeg. Simmer 3–4 minutes, stirring, until slightly thickened. Season with salt and pepper. The sauce should coat the back of a spoon.
  7. Simmer meatballs in sauce. Return meatballs to the skillet, nestling them into the sauce. Cover and simmer on low 8–10 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).
  8. Garnish and serve. Sprinkle with parsley and extra Parmesan. Serve over your favorite low-carb base.