Keto Turkey Meatballs

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Juicy keto turkey meatballs in a creamy parmesan sauce with hints of garlic and herbs. Meatballs can be made without breadcrumbs on the keto diet and turn out delicious. It’s a family friendly recipe that’s easy to make for your next healthy, low carb dinner.

Recipe Highlights

• How do they taste: These keto turkey meatballs are flavored with a simple seasoning blend with garlic and onion to ensure they are juicy and delicious. The star of the show is the creamy, highly rated parmesan sauce that compliments the meatballs perfectly.
• Skill level: This is not a recipe for beginner cooks with no experience making sauces. Keto sauces are a bit more difficult because there is less room for error with the heat with the lack of flour used to make a roux. The sauce is made with cream and cheese and they need to be melted together at a very controlled temperature just like alfredo sauce.
• Storing: These keto turkey meatballs with parmesan sauce do not store well in the freezer. The meatballs themselves are fine but the parmesan sauce will “break” or separate after being refrigerated or frozen. There’s not flour to hold it together and that’s a downfall of making sauces on keto. Xanthan gum is popular and can be used to help prevent separating but I only recommend it if you know how to use it.

Ingredient tips

• Ground Turkey: Choose a fatter ground turkey for extra moisture and flavor. Ground chicken can also work for the recipe and still turn out great tasting but I would not recommend beef at all. For beef, my keto pizzeria style meatballs are a better option.
• Parmesan cheese: Cut your parmesan cheese from the block. Do not use pre-grated, shredded or anything of that nature. You’re basically making an alfredo sauce from scratch so it needs raw ingredients without those non-caking agents.
• Heavy cream: This is the key ingredient in the sauce and should be handled very carefully when heating. You can simmer it very lightly but not at a high heat or a long time. Heat it to the point the parmesan starts to melt and combines with the sauce. Parmesan is a hard cheese so it doesn’t melt as easily or quickly like a soft cheese such as cheddar or mozzarella.

Prep Tip

Use oil when forming meatballs. This mix is very sticky. To avoid it being all over your hands the oil will keep it from sticking. I used a meatball maker and I oiled that as well.

How To Store

This reheats well from the refrigerator. Simply store the meatballs in a sealed container until you’re ready to eat again. However, I am not a fan of freezing dairy. The proteins and fats like to separate when it thaws. I personally have never frozen this recipe out of all the times I have made it.

Recipes for serving the keto turkey meatballs

• Mashed Potatoes
• Keto Fries
• Stuffed Mushrooms
• Brussel Sprouts
• Zucchini Fries

Amazing Keto Turkey Meatballs In A Creamy Sauce: This Is How

These parmesan keto turkey meatballs have just the right amount of spice and savory flavors. Making these the perfect option for a easy low carb dinner.

4.77 from 77 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 601 kcal

Ingredients

 

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Meatballs

• 1 pound ground turkey
• 1 large egg
• 1/2 teaspoon Salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic
• 2 teaspoon parsley

Parmesan Sauce

• 1 3/4 cup Heavy cream
• 1 cup Parmesan cheese (cut from the block)
• 1 teaspoon Salt
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

 

• Preheat oven on broil.
• Combine ground turkey with egg, salt, pepper, garlic and parsley. Note, this will be sticky. In order to form meatballs be sure to oil your hands before rolling them.
• Roll seasoned ground turkey into meatballs with the diameter of a quarter but thick enough to be considered a meatball. Not super tiny but not so thick they will have a hard time cooking through. I used a meatball maker and I got 15 meatballs.
• In a skillet on medium heat add oil and meatballs. Don't crowd them, if you need to cook in batches do so. Cook them on all sides possible for browning until they are cooked through.
• Remove meatballs and then adjust heat to low to medium heat. Remove any excess grease/fat left in the pan. Add in heavy cream, parmesan cheese, garlic powder, salt and pepper. Start stirring, allow the sauce to simmer a little, just slightly. Continue to stir as the cheese melt and starts to thicken the sauce. Sauce should be thick before adding in meatballs. After sauce is right then add meatballs back in
• Place in oven just to brown the top slightly. Remove, garnish with parsley and and a bit of parmesan then serve. Careful, the cream sauce will be hot. Allow to cool slightly before serving.

Video

Notes

 

 

Nutrition

Calories: 601kcal | Carbohydrates: 5g | Protein: 40g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 244mg | Sodium: 1377mg | Potassium: 491mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1828IU | Vitamin C: 1mg | Calcium: 379mg | Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword keto turkey meatballs

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