Keto Alfredo Chicken Meatballs

These chicken meatballs are filled with spinach, seasonings, and parmesan cheese. They’re topped with a rich and fatty alfredo sauce, which adds just the right amount of saltiness to this meal! Who needs the fettucine when all the best flavors of Alfredo sauce are right here in the meatballs?

Jessica L.

Net Carbs

2.3 g
Fiber

0.4 g
Total Carbs

2.7 g
Protein

55.2 g
Fats

33.6 g

543 cals

Quantity

Serving Size

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Boneless Skinless Chicken Breast

1 pound
Salt

¼ teaspoon
Black Pepper

⅛ teaspoon
Garlic Powder

¼ teaspoon
Onion Powder

¼ teaspoon
Spinach

1-½ ounce
Parmesan Cheese

¼ cup, shredded
Butter

2 tablespoon
Heavy Cream

½ cup
Parmesan Cheese

¼ cup, shredded

Step 1

Preheat an oven to 375 degrees and line a sheet tray with aluminum foil. In a food processor, cut your chicken breast into small bits (you may want to dry off any excess moisture first). Then, use the pulse button to blend in the seasonings, spinach, and first amount of parmesan. Pulse until just combined.
Step 2

Use your hands to roll 14-15, 1 ½ -inch meatballs. They should not exceed 2 inches. Arrange them on your sheet tray.
Step 3

Bake the tray for 45 minutes, flipping the meatballs over about 30 minutes in.
Step 4

While the chicken meatballs are baking, make the alfredo sauce. Over a low heat on the stove, melt the butter and whisk in the heavy cream.
Step 5

With the cream and butter just below a simmer, mix in the final amount of parmesan cheese in 2 separate rounds. Make sure the cheese melts before adding in the next handful. Set this aside to cool and thicken while the meatballs finish baking.
Step 6

For serving, pour the alfredo sauce over the meatballs. Enjoy hot!

Keto Alfredo Chicken Meatballs

Ingredients

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