Cozy up with these low-carb pumpkin meatballs. Tender chicken in a creamy, spiced pumpkin sauce, comfort without the carbs
.Pumpkin Meatballs
You can literally see the flavor in the skillet! The sweet and creamy pumpkin sauce that smothers the crispy-but-juicy chicken meatballs is pure culinary perfection.
And the fresh spinach doesn’t just add color. It adds flavor and nutrition, too!
These chicken meatballs are ready in less than 30 minutes. Save this recipe for those nights when you don’t feel like cooking complicated things but you still want something that tastes homemade.
It gives your mind a rest and still tastes gourmet. You’re going to love it!
Low-Carb Meatballs
Typically, meatballs are made with breadcrumbs to give them structure so they don’t fall apart. But these chicken meatballs only have 5 grams net carbs in each serving – and that number includes the sweet and creamy sauce!
I got the carbs that low by using parmesan cheese and pork rind crumbs instead of bread crumbs.
I’ve used pork rinds in other meatball recipes and it works every single time. It holds the meatballs together and even adds some essential saltiness and a little extra fat to them too.
And for a little natural sweetness, I added some real pumpkin puree to the ground chicken. Remember to use pumpkin puree, not pumpkin pie filling!
Low-Carb Pumpkin Meatballs
These low-carb pumpkin meatballs will taste just as delicious even a few days later. So I suggest making extra meatballs and eating them throughout the week for lunch or dinner. They are easy to reheat in the microwave.
Store your pumpkin meatballs in an airtight container and eat them within three days.
And the pumpkin meatballs are freezer-friendly, too. Store them without the sauce, in a freezer-safe and airtight food storage bag.
Then eat them within six months.
Creamy Pumpkin Sauce
Save this recipe so you know how to make the pumpkin sauce. You can use it on top of your favorite low-carb pasta.
Try it on top of zucchini noodles, it’s delightful. You can also drizzle the pumpkin sauce on top of mashed cauliflower, too.
For the sauce, you only need a few simple ingredients. I didn’t add any herbs or spices because I let the pumpkin and heavy whipping cream stand out.
If you want to spice it, add a tiny bit of cinnamon. It won’t take much to really change the flavor.
What To Eat With Meatballs
You can certainly eat the chicken and pumpkin meatballs by themselves for dinner. They’re high in protein and healthy fats.
Low-Carb Pumpkin Meatballs Recipe
Here’s the list of ingredients (and step-by-step pictures) that you’ll need to make this easy low-carb pumpkin meatballs recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Servings: 4
Net Carbs: 5 net carbs per serving
Ingredients:
For the meatballs:
- Ground chicken
- Parmesan cheese grated
- Pork rind crumbs
- Minced garlic
- Italian seasoning
- Pumpkin puree
- Salt and pepper to taste
For the sauce:
- Butter
- Heavy whipping cream
- Pumpkin puree
- Parmesan cheese grated
- Minced garlic
- Fresh spinach
- Salt and pepper to taste
Instructions:
Add all of the ingredients for the meatballs to a mixing bowl, and knead until well combined.
Form the mixture into evenly sized meatballs, and place into an air fryer. Cook at 400 degrees for 12-14 minutes, or until browned and cooked through. Alternatively, you can bake or pan fry the meatballs instead.
Melt the butter in a skillet over medium heat.
Stir in the garlic, and saute for 30 seconds.
Pour in the heavy whipping cream and pumpkin puree. Whisk to combine, and simmer until the sauce has thickened.
Mix in the parmesan cheese and salt and pepper to taste.
Toss in the spinach, and continue to simmer until it is wilted.
Place the meatballs into the skillet, and toss to coat in the sauce before serving.
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Low Carb Pumpkin Meatballs
Equipment
- air fryer
- Skillet
Ingredients
- 1 pound Ground chicken
- ½ cup Parmesan cheese grated
- ½ cup Pork rind crumbs
- 2 tsp Minced garlic
- 1 tsp Italian seasoning
- ⅓ cup Pumpkin puree
- Salt and pepper to taste
Pumpkin Sauce
- 2 tbsp Butter
- 1 cup Heavy Whipping Cream
- 1/3 cup Pumpkin Puree
- 1/3 cup Parmesan Cheese grated
- 2 tsp Minced Garlic
- 2 cups Fresh Spinach
Instructions
- Add all of the ingredients for the meatballs to a mixing bowl, and knead until well combined.
- Form the mixture into evenly sized meatballs, and place into an air fryer. Cook at 400 degrees for 12-14 minutes, or until browned and cooked through. Alternatively, you can bake or pan fry the meatballs instead.
- Melt the butter in a skillet over medium heat.
- Stir in the garlic, and saute for 30 seconds.
- Pour in the heavy whipping cream and pumpkin puree. Whisk to combine, and simmer until the sauce has thickened.
- Mix in the parmesan cheese and salt and pepper to taste.
- Toss in the spinach, and continue to simmer until it is wilted.
- Place the meatballs into the skillet, and toss to coat in the sauce before serving.
Notes
Meatball Recipes
From chicken to beef to pork – there are endless ways to make meatballs and stay in ketosis. If you enjoyed these low-carb pumpkin meatballs, here are some more creative and tasty meatball recipes you should make next.
