How to Make Creamy Tuscan Low Carb Meatballs

• In a large mixing bowl, blend together the ground meat, almond flour, and eggs until just mixed. Avoid overmixing to keep your meatballs tender.
• Form the mixture into equal-sized meatballs, about 1-2 inches in diameter.
• In a skillet over medium heat, sear the meatballs for about 5-7 minutes on each side until browned.
• In the same skillet, add minced garlic and sauté until fragrant. Pour in the heavy cream, adding fresh spinach and parmesan, and let it simmer until creamy.
• Gently nestle the seared meatballs into the creamy sauce. Allow them to simmer together for about 5 minutes.
• Scoop the creamy Tuscan meatballs over zucchini noodles or alongside roasted veggies, garnished with fresh parsley and red pepper flakes if desired.