Instant pot keto chicken Alfredo meatballs. These chicken alfredo meatballs are covered in a creamy sauce and served on top of cooked greens.
They’re made in an Instant Pot and could become a regular part of our weekly meals. Why? They’re really easy to make, taste great, and use ingredients that are easy to find. Plus, this dish is gluten-free, low-carb, and good for keto diets.
What are Chicken Alfredo Meatballs?
“Do you like meatballs? What about chicken meatballs? Or maybe even chicken alfredo meatballs? Well, today we’ll teach you how to make this delicious dish using your Instant Pot.
It’s really simple – just mix all the ingredients, roll the meatballs, and put them in the pot. Then set the pot to cook and add your favorite veggies on the side. Yum! ”
What is Italian Alfredo Sauce?
If you’ve ever had pasta with a creamy white sauce called Alfredo, you know it’s delicious. This sauce comes from Italy and is made with butter, cream, and Parmesan cheese.
Some people add other things like herbs, spices, and garlic, but the basic recipe only needs those three ingredients.
In more traditional Italian recipes, they only use butter, Parmesan cheese, and some pasta water to make the creamy white sauce. You can use Alfredo sauce with pasta, chicken, seafood, vegetables, or even in scalloped potatoes. It’s creamy and comforting.
Creamy Chicken Meatballs Serving Suggestions
If you want a low-carb or keto meal, you can serve the chicken Alfredo meatballs with simple cooked greens like spinach, Swiss chard, collard greens, Brussels sprouts, broccoli, zucchini, green beans, cabbage, or cauliflower.
You can also use zucchini noodles or cauliflower rice, which go well with the sauce.
I sauteed some chopped chard with butter, garlic, and lemon juice. Another good side of these meatballs is shirataki noodles or Miracle noodles, which are low-carb.
Eating vegetables as a side dish will also make this meal lower in calories. But if you don’t mind, you can also have a serving of pasta, rice, or whole grains.
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Crockpot Keto Sausages with Onions and Peppers
Instant Pot Paleo Chicken Breasts with Cauliflower Rice
How to Store Leftovers
You can use leftover meatballs in different ways for lunch, like in wraps or salads. They are safe for people with nut allergies. You can keep them in the fridge for 3 days or freeze them for 3 months.
How to Make Keto Chicken Alfredo Meatballs in an Instant Pot
You can make these meatballs using chicken, turkey, or pork. We mixed ground chicken with spices, lemon zest, and chives. You’ll get about 14-15 meatballs from 500 grams or 1.1 lb of meat. I like to make them small, about the size of a walnut or ping-pong ball.
After rolling the mixture into balls, add the rest of the ingredients to a pot. Then, put the Instant Pot on high pressure for 7 minutes (or 8 minutes for bigger meatballs). Finally, top it off with grated Parmesan cheese, extra butter, and heavy cream.
Here are all the things you need to make this recipe: the ingredients, the steps to follow, and a list of nutrition facts. If you have any questions or try making this recipe, let us know in the comments. And don’t forget to rate it so others can find it easily.
Instant Pot Keto Chicken Alfredo Meatballs
These chicken meatballs made in the Instant Pot and covered in a creamy white alfredo sauce are great for a quick dinner during the week. You can have them with a side of veggies or shirataki noodles for a low-carb option, or with your preferred pasta, rice, or bread.
To Make Meatballs: 1.1 pounds (520 g) ground chicken 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon chopped chives 1/4 teaspoon ground nutmeg 1/4 teaspoon freshly ground black pepper 1 teaspoon lemon zest For the Cooking Broth: 1/2 cup (125 ml) water 1/2 cup (125 ml) heavy cream 1/2 teaspoon Dijon mustard 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon salt a pinch of ground nutmeg For Finishing: 2 tablespoons heavy cream 1/2 tablespoon unsalted butter 1/3 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 tablespoon chopped chives To Serve: 8 Swiss chard leaves 1 garlic clove 1 tablespoon unsalted butter 1/4 cup (60 ml) freshly squeezed lemon juice To make meatballs, mix the ingredients in a bowl and then roll them into small balls, about the size of a walnut or a ping-pong ball. Combine all the ingredients in a pot and add the meatballs. Mix everything. Turn on the Instant Pot and set it to Pressure Cook (or Manual on older models). Then, set it to HIGH for 7 minutes. After you hear 3 beeps, the Instant Pot will start to get hot and the timer will start. Get ready for the final steps. Chop the chard leaves and cook them with butter and garlic over medium-high heat for a minute or two. Then, take them off the heat and save them for later. Using the Quick Release method, unlock the pot. Then, take off the lid and take out the meatballs from the bowl. To finish the dish, add cheese, butter, cream, and herbs to the Instant Pot and turn on the Sauté setting. Once the sauce starts bubbling, let it cook for 5 minutes and stir often. The sauce will get thicker and reduce by a quarter. Make sure to scrape the bottom of the pot while stirring to get all the melted cheese into the sauce. Drizzle the sauce on top of the meatballs and add extra herbs to make it look pretty. Have the meatballs with the sauce on top of cooked vegetables like greens, cauliflower, broccoli, or noodles that are low in carbs.
Ingredients
Instructions
