Juicy keto friendly turkey meatballs in a creamy parmesan sauce with hints of garlic and herbs. Even without breadcrumbs, meatballs can taste as good as this low-carb version with an Italian flair!
I have a hate, love relationship with ground turkey. Now, I do love turkey when done right for lunch or dinner. Considering it is very easy to cook a dry turkey. Turkey is part of the poultry family so it’s very low in fat. Fat brings moisture, meaning juiciness and taste.
In this recipe, you create keto meatballs without any breadcrumbs. This makes them naturally low carb and gluten free as well.
Looking for a delicious and easy way to enjoy ground turkey on the keto diet? Look no further than these two amazing recipes for keto ground turkey meatballs!
Both recipes are packed with flavor and protein, making them perfect for a satisfying meal or snack. Plus, they’re both easy to make and can be customized to your liking.
Keto Turkey Meatballs with Creamy Parmesan Sauce
This recipe from Sugarless Crystals is a classic for a reason. The juicy meatballs are bathed in a rich and creamy parmesan sauce that is simply irresistible
Here are some of the highlights of this recipe:
- Juicy and flavorful meatballs: The combination of ground turkey, egg, salt, pepper, garlic powder, and parsley creates a flavorful and moist meatball that is sure to please.
- Creamy parmesan sauce: The parmesan cheese adds a rich and savory flavor to the sauce, while the heavy cream makes it smooth and creamy.
- Easy to make: This recipe is simple to follow and can be made in under an hour.
- Perfect for meal prep: These meatballs can be made ahead of time and reheated when you’re ready to eat.
Here are some of the things to keep in mind when making this recipe:
- Use quality parmesan cheese: The quality of the parmesan cheese will make a big difference in the flavor of the sauce.
- Don’t let the sauce boil: The sauce should simmer, not boil, to prevent it from curdling.
- Add the meatballs back to the sauce after simmering: This will help to ensure that the meatballs are cooked through and evenly coated in the sauce.
Keto Turkey Meatballs (Oven-Baked, Gluten-Free, Whole30, & Paleo)
This recipe from Hello Spoonful is a great option for those who are following a gluten-free, Whole30, or paleo diet. The meatballs are baked in the oven, which makes them a healthier option than pan-fried meatballs.
Here are some of the highlights of this recipe:
- Gluten-free, Whole30, and paleo: This recipe is perfect for those who are following a restricted diet.
- Oven-baked: Baking the meatballs in the oven makes them a healthier option than pan-fried meatballs.
- Easy to make: This recipe is simple to follow and can be made in under 30 minutes.
- Perfect for meal prep: These meatballs can be made ahead of time and reheated when you’re ready to eat.
Here are some of the things to keep in mind when making this recipe:
- Use a cookie scoop to form the meatballs: This will help to ensure that the meatballs are all the same size and cook evenly.
- Flip the meatballs halfway through baking: This will help to ensure that the meatballs are cooked through on all sides.
- Store the meatballs in an airtight container in the refrigerator: This will help to keep the meatballs fresh for up to 5 days.
Frequently Asked Questions
Q: Can I use ground chicken or beef instead of ground turkey?
A: Yes, you can use ground chicken or beef instead of ground turkey in either of these recipes. However, the meatballs may not be as juicy if you use ground chicken.
Q: Can I make these meatballs ahead of time?
A: Yes, you can make these meatballs ahead of time and reheat them when you’re ready to eat. To reheat, simply place the meatballs in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through.
Q: What should I serve with these meatballs?
A: These meatballs can be served with a variety of sides, such as mashed cauliflower, roasted vegetables, or a keto-friendly salad.
Additional Resources
- Keto Ground Turkey Meatballs Recipe (Sugarless Crystals): https://sugarlesscrystals.com/parmesan-keto-turkey-meatballs/
- Keto Turkey Meatballs Recipe (Hello Spoonful): https://www.hellospoonful.com/keto-turkey-meatballs/
- Keto Ground Turkey Recipes: https://www.dietdoctor.com/recipes/category/ground-turkey/
- Keto Meatball Recipes: https://www.ruled.me/keto-meatball-recipes/
These two keto ground turkey meatball recipes are a delicious and easy way to enjoy ground turkey on the keto diet. Whether you prefer them with a creamy parmesan sauce or baked in the oven, you’re sure to love these flavorful and satisfying meatballs.
Frequently Asked Questions (FAQs)
A turkey meatball recipe outside of keto use breadcrumbs like most recipes. They use breadcrumbs to add bulk and to help the gluten in them form and adhere to one another. With only 4g net carbs per serving, this recipe’s meatballs are juicy and delicious and stick together perfectly.
Making The Meatballs & Cooking Instructions
- To start, in a large bowl add in ground turkey. Add the egg now, along with the dried or fresh parsley, salt, pepper, and garlic powder. I used freshly chopped parsley in the recipe, but dried parsley will also work. It’s just not as fragrant.
- Combine all the ingredients together. Next, coat your hands with oil before rolling the ground turkey meatballs because the mixture is sticky. In the pictures you see, I used a meatball maker myself. Due to the stickiness of the mixture, oil will be required in either case.
- Place the meatballs in a skillet or frying pan with oil over medium heat. If necessary, cook in batches rather than packing the pan too full. The meatballs should just take on some color; they should not be fully cooked.
- Next, reduce the pan’s heat after all of the meatballs have been cooked. Add butter then heavy cream. Lastly, toss in parmesan cheese, garlic powder, salt and pepper. Don’t let it boil; instead, let it simmer for a little while. Note, the sauce should be thick before adding in meatballs. If it isn’t see notes below.
- Now, add back in the meatballs from earlier. Put them in the oven for 15 to 20 minutes, or until the meatballs are thoroughly cooked.
- To finish, garnish with parmesan cheese and parsley.
- Use oil when forming meatballs. This mix is very sticky. The oil will prevent it from sticking to your hands and getting all over them. I also used and oiled a meatball maker.
- Only use high-quality parmesan cheese—I don’t mean the best of the best here. My argument is to stick to shelf-stable cheese and buy it from the grocery store’s cheese section. If there is any caking agent in your cheese, it won’t melt properly and affect the sauce’s thickness as well as the recipe as a whole.
- In some cases, the parmesan cheese simply stuck to itself instead of melting to thicken the sauce, resulting in a loose cream sauce, if the sauce doesn’t thicken. Tip 1: Add the parmesan cheese a little at a time after the heavy cream has simmered for a while or until you can tell it’s hot. Tip 2: Before adding the meatballs, add extra cheese. Just sprinkle the cheese until it thickens.
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.
