1 pound ground chicken
1/4 cup almond flour
1 large egg
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups heavy cream
1 cup grated Parmesan cheese
1 tablespoon butter
Salt and pepper, to taste
Directions
1. In a bowl, mix together ground chicken, almond flour, egg, minced garlic, salt, and pepper until well combined. Form the mixture into small meatballs.
2. In a skillet, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 7-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the heavy cream, butter, and a pinch of salt and pepper. Bring to a simmer.
4. Add the grated Parmesan cheese to the skillet and stir until melted and the sauce is creamy.
5. Return the meatballs to the skillet with the Alfredo sauce, tossing to coat. Simmer for an additional 2-3 minutes to heat the meatballs through.
6. Serve the meatballs with your choice of side, and enjoy!
Variations & Tips
For those who like a bit more punch in their meatballs, adding a dash of Italian seasoning or red pepper flakes to the meat mixture can spice things up. If you’re looking to add more veggies into your meal, consider folding in some spinach or chopped zucchini into the Alfredo sauce. For a dairy-free option, you can substitute coconut cream and nutritional yeast in place of heavy cream and Parmesan.
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