Keto Turkey Meatball Skillet with Boursin Cream, Golden Fennel and Spinach

Instructions

1. 1

   1. In a large bowl, mix the ground turkey, egg, almond flour, grated Parmesan, 2 minced garlic cloves, parsley, 3 g (1/2 tsp) salt, and black pepper until just combined without overworking the mixture.

2. 2

   2. Shape into 16 small, evenly sized meatballs and place them on a plate. For a firmer texture, chill them for 10 minutes while you prepare the rest.

3. 3

   3. Heat a large skillet over medium heat with 15 ml (1 tbsp) olive oil. Add the sliced fennel with a pinch of salt and cook for 5 to 6 minutes, stirring, until tender and golden around the edges. Transfer to a plate.

4. 4

   4. In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Brown the meatballs for 6 to 8 minutes, turning so they color on several sides. They should be nearly cooked through. Remove them temporarily with the fennel.

5. 5

   5. Lower the heat to medium-low and add the butter to the skillet. Once melted, add 1 minced garlic clove and the red pepper flakes, if using. Cook for 30 seconds until fragrant.

6. 6

   6. Add the chicken broth and scrape the bottom of the skillet to release the browned bits. Stir in the heavy cream and the herbed Boursin-style cream cheese. Cook for 2 to 3 minutes, stirring, until the sauce is smooth.

7. 7

   7. Add the lemon zest and lemon juice. Return the golden fennel and meatballs to the skillet. Cook over low heat for 6 to 8 minutes more, until the meatballs are fully cooked and the sauce has thickened slightly.

8. 8

   8. Add the baby spinach and stir for 1 to 2 minutes until wilted. Taste and adjust with the remaining 2 g (1/2 tsp) salt if needed.

9. 9

   9. Serve hot straight from the skillet. If you prefer to finish the dish in the oven, use an oven-safe skillet and broil or bake for 2 to 3 minutes at 425°F (220°C) just to lightly color the top of the sauce, watching closely.