Ingredients:
Ingredient Quantity
Ground chicken 1 pound
Almond flour 1/4 cup
Large egg 1
Minced garlic 2 cloves
Salt 1/2 teaspoon
Black pepper 1/4 teaspoon
Olive oil 1 tablespoon
Heavy cream 2 cups
Grated Parmesan cheese 1 cup
Butter 1 tablespoon
Salt and pepper To taste
Instructions:
Make the Chicken Meatballs:

In a large bowl, combine the ground chicken, almond flour, egg, minced garlic, salt, and pepper. Mix well with your hands or a spoon until everything is evenly incorporated.
Roll the mixture into small meatballs, about 1 inch in diameter. Place them on a plate or baking sheet lined with parchment paper.
Cook the Meatballs:

Heat olive oil in a large skillet over medium-high heat.
Add the meatballs in a single layer, avoiding overcrowding.
Sear them for 8-10 minutes, turning them occasionally, until golden brown on all sides.
Transfer the cooked meatballs to a plate and set aside.

Create the Alfredo Sauce:

Wipe out the skillet slightly, then reduce heat to medium.
Add butter and melt it.
Pour in the heavy cream and whisk constantly to combine with the melted butter.
Bring the mixture to a simmer and whisk occasionally.
Gradually add the grated Parmesan cheese, whisking continuously until the cheese melts and the sauce becomes smooth and creamy.
Season with salt and pepper to taste.
Assemble and Serve:

Add the cooked meatballs back to the skillet with the Alfredo sauce.
Gently stir to coat the meatballs evenly in the sauce.
Simmer on low heat for a few minutes to let the flavors meld.
Serve hot, garnished with additional Parmesan cheese and chopped parsley if desired.