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+ servings

Low Carb Meatballs and Creamy Spinach

4 from 1 vote
Servings 8



  • 2 LBS ground chuck
  • 1 cup grated parmesan cheese
  • 2 eggs
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1 tablespoon olive oil for pan

Creamy Spinach

  • 14 oz can beef broth
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 4 oz cream cheese
  • 1/2 cup heavy cream
  • 1/2 cup shredded mozzarella cheese
  • 6 oz container fresh baby spianch


  • In a large mixing bowl mix ground meat , cream, eggs, parmesan cheese, salt, pepper, onion powder, and garlic powder
  • Using a cookie scoop or heaping tablespoons form the meat balls
  • Heat olive oil up in a large skillet and begin browning meatballs
  • Slightly shaking the pan to keep the meat balls from sticking .
  • Once the meatballs are browned on all sides add a can of beef broth
  • Add salt and red pepper flakes and bring the broth up to a boil then reduce the heat to medium
  • Let the meatballs cook for about 20-25 minutes undercovered
  • Remove meatballs from the broth. The broth should be reduced by at least half
  • Add cream cheese first and allow it to melt a bit
  • Add cream and allow everything to be smooth and melted--stir with a spatula
  • Once the mixture is melted add mozzarella cheese and stir well..it will become thick
  • Add baby spinach stir the cheese mixture in and let it wilt the spinach
  • Once the spinach is wilted stir in meatballs
  • ENJOY!!
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