These tender chicken and kale meatballs are coated in a rich, velvety alfredo sauce that perfectly complements the vibrant, roasted greens. It’s a wholesome and comforting keto meal that effortlessly brings gourmet flavor to your dinner table in under an hour.
Meal Card: Chicken and Kale Meatballs
Ingredients
- 1-2 packages chicken and kale meatballs
- 1-2 packets alfredo sauce
- 1-2 packages broccoli
- 1-2 packages green peas
- 1-2 packages shredded parmesan cheese
Directions
1) Place packet of alfredo sauce in a bowl of hot water to thaw. Place parmesan cheese on the counter to thaw, or in the fridge to thaw if scheduling this meal.
2) Open meatballs into a Suvie pan followed by the alfredo sauce. Place pan in the top zone of Suvie.
3) Open broccoli and green peas into a Suvie pan. Season generously with olive oil, salt, and pepper. Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 10 minutes (for 4 servings, Roast for 15 minutes)
Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast for 40 minutes)
4) Remove pans from Suvie. Stir meatballs and sauce together until cohesive. Season to taste with salt and pepper. Divide between plates with broccoli and peas. Top with parmesan and serve.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 770, Total Fat 52g, Total Carbohydrates 25g, Total Sodium 1910mg, Total Protein 38g.
