Keto Pork Meatball Skillet with Fennel Parmesan Cream and Spinach

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   In a large bowl, mix the ground pork, egg, 40 g grated Parmesan, almond flour, 2 minced garlic cloves, 1 teaspoon crushed fennel seeds, 1 teaspoon salt, and 1/2 teaspoon black pepper until just combined without overworking the mixture.

3. 3

   Shape into 16 even meatballs and place them on a plate.

4. 4

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs for 2 to 3 minutes per side until colored; they do not need to be fully cooked through yet. Remove them temporarily.

5. 5

   Add the remaining 1 tablespoon olive oil to the same skillet, along with the sliced fennel bulb, shallot, the remaining 2 sliced garlic cloves, and the remaining 1 teaspoon fennel seeds. Cook for 4 to 5 minutes, stirring, until the fennel softens and the shallot turns translucent.

6. 6

   Pour in the dry white wine and scrape the bottom of the skillet to deglaze. Cook for 2 minutes until slightly reduced.

7. 7

   Reduce to medium heat and add the heavy cream, the remaining 40 g grated Parmesan, 1/4 teaspoon salt, 1/4 teaspoon black pepper, lemon zest, and butter. Stir until the sauce is smooth.

8. 8

   Add the fresh spinach and cook for 1 to 2 minutes until wilted into the sauce.

9. 9

   Return the meatballs to the skillet, spoon some sauce over them, and transfer the skillet to the oven. Bake for 10 to 12 minutes at 200 °C / 400 °F, until the meatballs are fully cooked.

10. 10

    Remove the skillet from the oven, let rest for 3 minutes, and serve hot with plenty of fennel Parmesan spinach sauce.