How to Make Baked Cheddar & Jalapeño Keto Meatballs in Cream Sauce
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
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Mix ground beef, cheddar, jalapeño, egg, almond flour, garlic powder, and salt. Form into 16 meatballs.
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Bake 18 minutes until browned and cooked through.
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Meanwhile, melt butter in a skillet. Add sour cream, heavy cream, and chives. Heat gently until thickened.
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Toss baked meatballs in sauce and serve immediately.
Pro Tips for Perfect Baked Cheddar & Jalapeño Keto Meatballs in Cream Sauce
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of ground beef, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Baked Cheddar & Jalapeño Keto Meatballs in Cream Sauce?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Baked Cheddar & Jalapeño Keto Meatballs in Cream Sauce?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for ground beef?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.