Keto Meatballs in Sundried Tomato and Artichoke Cream Sauce

Ingredients:

• 1 lb ground beef (or turkey)

• 1/4 cup grated Parmesan cheese

• 1/4 cup almond flour

• 1 egg

• 2 cloves garlic, minced

• 1 tsp dried Italian herbs

• Salt and pepper to taste

• 1 cup sun-dried tomatoes (in oil), chopped

• 1 can (14 oz) artichoke hearts, chopped

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 cup heavy cream (or coconut cream)

• 1/2 cup chicken or vegetable broth

• 1 tsp dried oregano

• 2 tbsp olive oil

• Zest and juice of 1 lemon

• Fresh parsley or basil for garnish

Instructions:

1. In a bowl, combine together the ground beef, Parmesan cheese, almond flour, egg, minced garlic, herbs, salt, and pepper. Form into meatballs (about 1 inch in size).

2. In a skillet over medium heat, add olive oil and cook the meatballs until they are browned on all sides. Remove and set aside.

3. In the same skillet, add onion and sauté until translucent. Add garlic and cook for 1 minute.

4. Stir in sun-dried tomatoes and artichokes, then add heavy cream and broth. Simmer for 5-7 minutes until thickened.

5. Return the meatballs to the sauce and simmer for another 5 minutes. Stir in lemon zest and juice, adjusting seasoning with salt and pepper.

6. Garnish with fresh herbs and serve over keto pasta or zucchini noodles.

Enjoy!

Nutritional Facts per Serving

Calories: 400

Protein: 30g

Total Fat: 28g

Saturated Fat: 12g

Total Carbohydrates: 8g

Dietary Fiber: 3g

Sugars: 2g

Net Carbohydrates: 5g

Cholesterol: 120mg

Sodium: 500mg