Serves 5
45 min
Spinach & Artichoke Dip Meatballs
Recipe GLPR1db635bc369c90
Tender ground beef meatballs infused with the creamy, savory flavors of spinach artichoke dip. These low-carb, gluten-free meatballs are coated in a rich, cheesy cream sauce and baked until the cheese melts into a golden, bubbly top. Perfect for a satisfying main course that brings restaurant-quality comfort to your table.
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Ingredients
1 lb ground chuck (80/20)
1 egg
¼ cup almond flour
4 oz cream cheese, softened
½ cup chopped artichoke hearts, thawed and drained if frozen
¼ cup frozen chopped spinach, thawed and drained
½ tsp garlic powder
¼ tsp ground nutmeg
¼ tsp ground black pepper
½ tsp kosher salt
¼ tsp cayenne pepper
2 Tbsp olive oil for frying
⅓ cup heavy whipping cream
¼ cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
Directions
In a medium bowl, combine the ground beef, egg, almond flour, softened cream cheese, chopped artichoke hearts, drained spinach, garlic powder, nutmeg, black pepper, kosher salt, and cayenne pepper. Mix gently but thoroughly until all ingredients are evenly distributed. Form the mixture into 15 equal meatballs.
Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, add the meatballs and cook for 3 to 4 minutes on the first side until golden brown. Carefully turn and cook the other side for another 3 to 4 minutes until the meatballs are cooked through (internal temperature of 160°F). Transfer the cooked meatballs to a plate.
In a microwave-safe bowl, combine the heavy whipping cream, grated Parmesan cheese, and ½ cup of the shredded mozzarella cheese. Microwave on high for 2 minutes, then stir until completely smooth and combined. Alternatively, heat the sauce in a small saucepan over low heat for about 5 minutes, stirring frequently, until hot and blended.
Preheat your oven to 375°F. Transfer the meatballs to a greased, oven-safe casserole dish, arranging them in a single layer.
Pour the cream sauce evenly over the meatballs, making sure each one is coated. Sprinkle the remaining ½ cup of shredded mozzarella cheese over the top.
Bake in the preheated oven for 10 minutes, or until the cheese on top is melted and the sauce is bubbling around the edges. Alternatively, microwave the covered casserole on high for 2 to 3 minutes until the cheese is melted and bubbly.
Remove from heat and let rest for 1 to 2 minutes. Serve hot.
