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Keto Meatballs in Creamy Spinach Sauce - Comfort Food with a Low-Carb Twist

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the meatballs: 1 lb (450 g) ground beef, 80–85% lean
  • 1/2 lb (225 g) ground pork (or use all beef)
  • 1/3 cup finely grated parmesan
  • 1 large egg
  • 2 tbsp almond flour (or crushed pork rinds)
  • 2 tbsp chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 tbsp olive oil or avocado oil for searing
  • For the creamy spinach sauce: 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or beef broth (low-sodium)
  • 4 oz (115 g) cream cheese, softened and cubed
  • 4 cups fresh baby spinach (or 1 cup frozen, thawed and well-drained)
  • 1/2 cup grated parmesan, plus extra for serving
  • 1 tsp Italian seasoning
  • 1/2 tsp lemon zest (optional but brightens the sauce)
  • Salt and pepper to taste

Method
 

  1. Mix the meatballs: In a large bowl, combine ground beef, ground pork, parmesan, egg, almond flour, parsley, garlic, onion powder, salt, pepper, and red pepper flakes. Stir just until evenly mixed. Don’t overwork or the meatballs will turn dense.
  2. Shape: Roll into 16–18 golf ball–sized meatballs with lightly oiled hands. Chill 10 minutes if they feel soft; it helps them hold shape when searing.
  3. Sear: Heat oil in a large skillet over medium-high. Add meatballs in a single layer without crowding. Sear 2–3 minutes per side until browned. Transfer to a plate; they will finish cooking in the sauce.
  4. Build the sauce base: Reduce heat to medium. Add butter to the same skillet. Sauté garlic 30 seconds until fragrant. Pour in broth and scrape up browned bits—that’s flavor.
  5. Add cream and cream cheese: Stir in heavy cream and cream cheese. Whisk until smooth and slightly thickened, 2–3 minutes. Keep the heat gentle to prevent curdling.
  6. Season and add spinach: Add Italian seasoning, parmesan, and lemon zest. Stir in spinach. If using fresh, let it wilt; if using frozen, make sure it’s squeezed dry first. Taste and adjust salt and pepper.
  7. Simmer the meatballs: Return meatballs and any juices to the skillet. Nestle them into the sauce. Cover and simmer on low 8–10 minutes, or until meatballs reach 160°F (71°C) internal temperature.
  8. Finish and serve: If the sauce seems thick, loosen with a splash of broth. If it’s thin, simmer uncovered a few minutes. Serve hot with a sprinkle of extra parmesan and cracked black pepper.