I make this about once a week in our house!.

This recipe is a delicious and satisfying alternative to traditional Chicken Alfredo. Ground chicken is formed into meatballs and coated in a rich and creamy low-carb Alfredo sauce made with heavy cream and Parmesan cheese.

Low Carb Chicken Meatballs Alfredo

Ingredients:

Instructions:

1. Make the Chicken Meatballs:

   • In a large bowl, combine the ground chicken, almond flour, egg, minced garlic, salt, and pepper. Mix well with your hands or a spoon until everything is evenly incorporated.
   • Roll the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or baking sheet lined with parchment paper.

2. Cook the Meatballs:

   • Heat olive oil in a large skillet over medium-high heat.
   • Add the meatballs in a single layer, avoiding overcrowding.
   • Sear them for 8-10 minutes, turning them occasionally, until golden brown on all sides.
   • Transfer the cooked meatballs to a plate and set aside.

3. Create the Alfredo Sauce:

   • Wipe out the skillet slightly, then reduce heat to medium.
   • Add butter and melt it.
   • Pour in the heavy cream and whisk constantly to combine with the melted butter.
   • Bring the mixture to a simmer and whisk occasionally.
   • Gradually add the grated Parmesan cheese, whisking continuously until the cheese melts and the sauce becomes smooth and creamy.
   • Season with salt and pepper to taste.

4. Assemble and Serve:

   • Add the cooked meatballs back to the skillet with the Alfredo sauce.
   • Gently stir to coat the meatballs evenly in the sauce.
   • Simmer on low heat for a few minutes to let the flavors meld.
   • Serve hot, garnished with additional Parmesan cheese and chopped parsley if desired.