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In my ongoing quest to create delicious low carb meatball recipes, I decided to tackle the flavors and textures of the ever popular spinach and artichoke dip for this week’s Meatball Monday installment.
A couple of years ago I made a keto friendly soup from spinach and artichoke dip that was amazing – so why not a meatball?
I didn’t want to just slap a plain ole’ meatball into a vat of spinach and artichoke dip though – where’s the fun in that? So I put the spinach and artichokes (along with cheese of course) into the actual meatball, and then bathed it in a luscious, creamy (and also cheesy) sauce. If Queso and Alfredo had a love child, this sauce would be it – SO GOOD.
The end result was a black out good bowl of yum. I don’t know how else to describe it so that you’ll understand how delicious it was. It’s beyond description – total bliss. I almost cried when it was all gone. In fact, I’m tearing up right now.
This one will definitely be going into our regular rotation – I can’t wait for you guys to try it and report back!!! Maybe you’ll be able to describe how good it was better than I did…
Serve this alone, or with a cauliflower mash or over some cooked spaghetti squash or zucchini noodles to soak up all that cheesy sauce!!!
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Have you entered the June Kitchenaid Stand Mixer Giveaway yet??? You’re kidding me!? Well get over there and do it, Silly! How else are you going to win???
Ingredients :
- 1lb ground chuck (80/20)
- 1 egg
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1/4 cup frozen chopped spinach (thawed and drained)
- 1/2 cup chopped artichoke hearts (canned or frozen is fine)
- 1/2 cup Mozzarella cheese, shredded
- 1/4 tsp ground nutmeg
- 1/2 tsp garlic powder
- 1/2 tsp Kosher salt
- 1/4 tsp ground black pepper
- 2 Tbsp olive oil for frying
- 4 oz cream cheese, softened
- 1/3 cup heavy whipping cream
- 1/4 cup grated parmesan cheese
- 1/8 tsp ground black pepper
- 1/8 tsp ground nutmeg
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 cup Mozzarella cheese (for the top)
Instructions :
- Combine all of the meatball ingredients (except olive oil) in a medium bowl and mix well. Form into 15 meatballs. Heat the olive oil in a nonstick pan and fry the meatballs until golden brown and cooked through (about 3 – 4 minutes per side.) Remove and set aside while you make the sauce.
- Combine all of the sauce ingredients (except the shredded Mozzarella) in a medium, microwave-safe bowl. Microwave for 2 minutes, then stir until fully combined. (Alternatively you could heat in a small saucepan for 5 minutes) Place your meatballs in a greased,oven-safe, casserole dish. Pour the sauce over the meatballs, then sprinkle with the mozzarella cheese. Bake at 375 degrees (F) for 10 minutes, or microwave for 2 – 3 minutes, until the cheese is melted and the sauce is bubbling. Serve hot.
