CREAMY TUSCAN CHICKEN MEATBALLS | KETO, LOW-CARB

 INGREDIENTS

MEATBALLS

• 1 pound Ground Chicken
• 2 teaspoons Extra Virgin Olive Oil
• 1/2 teaspoon Salt
• 1 teaspoon Italian Seasoning
• 2 teaspoons Onion Powder
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Garlic Powder
• 1/2 cup Parmesan Cheese
• 1 Large Egg

SAUCE

• 1/2 tablespoon Butter
• 4 Garlic Cloves, minced
• 1 tablespoon Fresh Oregano
• 1/2 cup Half and Half
• 1 cup Parmesan Cheese
• 1/2 cup Chicken Broth
• 1 Cup Fresh Spinach
• 1 cup Cherry Tomatoes, halved
• 1 tablespoon Lemon Juice, freshly squeezed

INSTRUCTIONS

CHICKEN MEATBALLS

• Preheat oven to 400° F
• In a large glass bowl, combine all ingredients and mix well using your hands. Take special care to ensure that ingredients are evenly dispersed.
• Roll into 16 large meatballs and place them on a baking sheet lined with parchment paper.
• Bake for 30 minutes.

SAUCE

• Meanwhile, in a large skillet or pan, add the butter and allow to melt over medium heat.
• Add garlic and oregano. Allow to cook 2-3 minutes; until aromatic.
• Add the half and half, parmesan cheese, and chicken broth. Stir and allow the liquid to come to a gentle boil.
• Add fresh spinach – stir frequently as the spinach shrinks
• Stir halved cherry tomatoes and lemon juice into the mixture.
• When meatballs have finished cooking, add them to the skillet containing the sauce; ensure that all meatballs are coated in the sauce and that the ingredients are well dispersed.
• If desired, top with additional oregano and cheese.