Creamy Tuscan Low Carb Meatballs

Name: Creamy Tuscan Low Carb Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1/2 cup grated Parmesan cheese; 1/4 cup fresh parsley, chopped; 1 egg; 2 cloves garlic, minced; Salt and pepper to taste; 1 cup heavy cream; 1/2 cup sun-dried tomatoes, chopped; 2 cups spinach, fresh; 1/2 cup chicken broth; Salt and pepper to taste

Highlighted under: Healthy & Light

Savor the rich flavors of Italy with these Creamy Tuscan Low Carb Meatballs. Perfectly seasoned and smothered in a decadent cream sauce with sun-dried tomatoes and spinach, these meatballs are a delicious low-carb option for any meal. Ideal as an appetizer or a main dish, they are not only flavorful but also satisfy your cravings without the carbs.

Created by

Madison Cole

Last updated on 2025-12-13T08:20:14.250Z

A Taste of Tuscany

Transport your taste buds to the beautiful Tuscan countryside with these Creamy Tuscan Low Carb Meatballs. Rich in flavor and brimming with vibrant ingredients, this dish embodies the culinary spirit of Italy. The combination of sun-dried tomatoes and fresh spinach not only elevates the taste but also fills your plate with colorful, nutritious vegetables, making each bite a delightful experience.

The creamy sauce is a luscious blend that marries perfectly with the meatballs, giving you the comfort of a traditional Italian dish without the carbs. By utilizing heavy cream and chicken broth, this recipe achieves a creamy texture that satisfies even the pickiest eater. Whether serving for dinner or as a delightful appetizer, these meatballs are sure to impress your family and friends.

Low Carb Made Delicious

Low-carb diets are a popular choice for those looking to manage their weight or improve their health. These Creamy Tuscan Meatballs are crafted to be flavorful without the excess carbohydrates typically found in pasta dishes. This recipe allows you to indulge in the richness of Italian cuisine while remaining mindful of your dietary choices.

The use of ground beef and cheese not only adds depth of flavor but also provides protein, keeping you full and satisfied. Plus, the vibrant greens from the fresh spinach are a fantastic way to add extra nutrients, making these meatballs not just a meal but a wholesome option that aligns with your low-carb lifestyle.

Versatile and Easy to Make

One of the best aspects of these Creamy Tuscan Low Carb Meatballs is their versatility. They can serve as a standout main dish alongside cauli-rice or zucchini noodles, or be presented as attractive appetizers for your next gathering. Their easy preparation means you can whip them up quickly, making them perfect for busy weeknights or unexpected guests.

Additionally, leftovers can be cleverly repurposed for meal prep, ensuring that your meals throughout the week are as delicious as they are convenient. Simply reheat the meatballs in the cream sauce for a quick and satisfying dish that feels freshly made. The possibilities are endless!

Ingredients

For the Meatballs

1 lb ground beef
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 egg
2 cloves garlic, minced
Salt and pepper to taste

For the Cream Sauce

1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
2 cups spinach, fresh
1/2 cup chicken broth
Salt and pepper to taste

Combine all ingredients in a bowl and mix well before cooking.

Instructions

Prepare the Meatballs

In a bowl, combine the ground beef, Parmesan cheese, parsley, egg, garlic, and season with salt and pepper. Mix until well combined. Form into meatballs (about 1-2 inches in diameter) and set aside.

Cook the Meatballs

In a large skillet over medium heat, brown the meatballs on all sides until cooked through, about 10-12 minutes. Remove the meatballs and set aside.

Make the Cream Sauce

In the same skillet, add the chicken broth and bring to a simmer. Stir in the heavy cream, sun-dried tomatoes, and spinach. Cook until the spinach is wilted and the sauce is thickened, about 5 minutes.

Combine and Serve

Return the meatballs to the skillet and coat them in the sauce. Simmer for an additional 5 minutes. Serve warm.

Enjoy your meal!

Cooking Tips

For the best texture and flavor, use a high-fat content ground beef, ideally 80/20, as it will keep the meatballs juicy and tender. Don't hesitate to adjust the seasoning to your liking; adding red pepper flakes can introduce a delightful kick that pairs wonderfully with the creamy sauce.

When forming the meatballs, wet your hands slightly to prevent the meat from sticking, making it easier to shape them uniformly. Uniform size is crucial for even cooking, so aim for meatballs about 1-2 inches in diameter.

Storage and Reheating

These Creamy Tuscan Low Carb Meatballs can be safely stored in an airtight container in the refrigerator for up to three days. To ensure they stay fresh, allow them to cool completely before transferring them to storage. This prevents condensation, which can make them soggy.

Reheating can be done in the microwave for a quick meal, but for the best results, warm them gently in a skillet over low heat. This will ensure the meatballs regain their moisture and the cream sauce remains luscious and creamy.

Possible Variations

Feel free to experiment with different herbs and spices in the meatballs to customize the flavor profile. Fresh basil or oregano can complement the Tuscan theme beautifully. You could also experiment with ground turkey or chicken as a healthier alternative to beef, while still maintaining the delightful flavors of the dish.

For those with dairy sensitivities, consider making a cashew cream sauce instead of heavy cream, achieving a similarly rich texture while staying dairy-free. The adaptability of this recipe allows you to make it your own while still enjoying a delicious, low-carb Italian meal.

Questions About Recipes

→ Can I use turkey instead of beef?

Yes, ground turkey works well for a leaner option.

→ Can I make this recipe ahead of time?

Absolutely! You can prepare the meatballs and the sauce ahead of time and store them in the fridge.