Tuscan Meatball Skillet
Anyone that has followed me for a bit knows that I am a sucker for meatballs! Meatballs are great for making big batches of and freezing extras for quick meals. This Tuscan Meatball Skillet is PERFECTION. I love that it still has that Italian flair but is a break from the traditional "red sauce" meatball recipe. Not that I can hate on the OG red sauce and meatball combo, but it is nice to mix things up! Indulge in the rich flavors of our Keto Tuscan Meatball Skillet featuring perfectly seasoned beef and pork meatballs nestled in a creamy sun-dried tomato sauce with Asiago and Parmesan cheeses. The addition of spinach and cauliflower provides a low-carb twist, making it a delightful, high-flavor dish that satisfies your keto cravings.
Tuscan Meatball Skillet
Ingredients
- 1 1/4 lbs ground beef, (90/10)
- ½ lb ground pork
- ¼ Cup grated parmesan cheese
- 1 Tbsp Italian seasoning
- 2 Tbsp mayo
- ½ tsp salt
- 2 Tbsp olive oil
- ½ Cup parsley (fresh), chopped
- 2 Tbsp butter
- 4 cloves garlic, minced
- ¼ Cup (35g) yellow onion, diced
- 1 Cup chicken broth
- 70g jarred sun-dried tomato (put only tomatoes no oil)
- 1 ¼ Cup heavy cream
- ½ Cup chicken broth
- ½ tsp salt
- ½ tsp black pepper
- ½ Cup asiago cheese, shredded
- ¼ Cup parmesan cheese, shredded
- OPTIONAL: 1 Tbsp red pepper flakes (omit if you do not like spicy foods)
- 8oz spinach, chopped
- 10oz cauliflower florets, steamed and SQUEEZED of excess water
Instructions
- In a large bowl mix together the meatball ingredients EXCEPT the olive oil. Then use your hands to roll 24 small meatballs.
- In a large skillet heat the olive oil over medium high heat. Once the oil is hot add in the meatballs. You want to work in batches so that the meatballs don’t touch in the pan as they fry (if they are crowded in the skillet, they will not be crisp on the outside). Fry them until the outside is golden (about 10 mins turning them halfway). Remove the cooked ones to a plate. Once you are done frying them all, start on the sauce.
- Add the butter to the skillet (don’t wipe out the skillet or any remaining fats) and melt it over medium heat. Then add in the garlic and onion and sauté for 1-2 mins. Then add in the heavy cream, chicken broth, and cheese and mix. Stir occasionally until the cheese is melted.
- Then add in the sundried tomatoes and cauliflower florets and reduce the heat to a simmer. Allow to simmer for 5 mins. Then add the spinach and stir to mix it into the sauce. Finally add the meatballs back in and make sure they are covered in sauce. Cover the skillet and simmer for 5-6 mins.
Notes
You can also make the meatballs in an airfryer. Cook at 375F for 8 mins flipping ½ way through. Add the olive oil to the meatball mixture if doing it this way.
Nutrition Facts
Calories
523Fat
42 gNet carbs
8 gProtein
28 gTo obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate. I do my best to provide the nutritional information based on the ingredients that I use. All information and tools presented and written within this site (keto4karboholics.com) are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information on keto4karboholics.com should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration.