Chicken Meatballs Alfredo – Low Carb Version
This Low-Carb Chicken Meatballs Alfredo puts a creamy spin on the classic dish. Juicy ground chicken meatballs are cooked to perfection and bathed in a luscious, low-carb Alfredo sauce made with heavy cream and Parmesan cheese.
Low-Carb Chicken Meatballs Alfredo
Ingredients
For the Meatballs
- 1 lb ground chicken
- ¼ cup almond flour
- 1 large egg
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the Alfredo Sauce
- 2 cups heavy cream
- 1 cup grated Parmesan
- 1 tbsp butter
- Salt & black pepper, to taste
Instructions
1. Prepare the Meatballs
- In a large bowl, combine ground chicken, almond flour, egg, garlic, salt, and pepper. Mix until fully incorporated.
- Shape the mixture into 1-inch meatballs and place them on a parchment-lined tray or plate.
2. Cook the Meatballs
- Heat olive oil in a skillet over medium-high heat.
- Arrange meatballs in a single layer without crowding.
- Cook for 8–10 minutes, turning occasionally, until golden brown on all sides.
- Remove meatballs and set aside.
3. Make the Alfredo Sauce
- Lower the heat to medium and melt butter in the same skillet.
- Pour in the heavy cream, whisking to combine.
- Bring to a gentle simmer.
- Gradually add Parmesan, whisking until the sauce becomes smooth and creamy.
- Season with salt and pepper to taste.
4. Combine and Serve
- Return the meatballs to the skillet, stirring to coat them in the sauce.
- Simmer on low for a few minutes to let flavors meld.
- Serve immediately, garnished with extra Parmesan or chopped parsley if desired.
