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

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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.